Chocolate Chip Coconut Bars
These chocolate chip coconut bars are soft, buttery, and packed with coconut and chocolate in every bite. One bowl, simple ingredients, and ready in under an hour — perfect for when you need an easy crowd-pleaser.
These are the kind of bars I make when I need something quick but still want people asking for the recipe. No fancy steps, no chilling, no fuss—just mix, bake, done.
I’ve made these so many times over the years, and they disappear every single time. Coconut and chocolate just work, and when it’s this easy, there’s really no reason not to make them.
Why You’ll Love these bars
- Soft, chewy texture with crisp edges
- Coconut + chocolate = always a win
- Simple pantry ingredients
- One bowl, no fuss
Ingredients for coconut bars
- Butter – adds richness and flavor
- White + brown sugar – sweetness + slight caramel note
- Egg – binds everything together
- Flour + almond meal – structure and light texture
- Desiccated coconut – main flavor, you can use fresh, but desiccated keeps the bars fresh longer.
- Chocolate chips – for that chocolate bite. You can omit to make vanilla coconut bars.
- Vanilla + almond extract – boosts flavor
- Salt – balances sweetness, so don’t skip.
- Chopped almonds – optional crunch. You can omit, but I highly recommend it.
Step-by-Step: Chocolate Chip Coconut Bars
- Prepare the pan and oven
Preheat the oven to 170°C / 340°F. Grease and line an 8-inch square pan with parchment so it’s easy to lift out later. - Cream the butter and sugars
In a bowl, cream the soft butter with both the white and brown sugar until smooth and slightly lighter in color. You don’t need it fluffy—just well combined. - Add the egg
Add the egg and mix until fully incorporated. Scrape the bowl so everything mixes evenly. - Add the coconut
Stir in the desiccated coconut. The mixture will start to look thicker at this stage. - Add the dry ingredients
Add the flour, almond meal, and salt. Mix just until combined—don’t overmix or the bars will be dense. - Flavor and chocolate
Add the vanilla and almond extract, then fold in the chocolate chips until evenly distributed. - Transfer to pan
Spread the batter evenly into the prepared pan. Use a spatula to smooth the top. Sprinkle chopped almonds over the surface. - Bake
Bake for about 30 to 35 minutes, until the top is lightly golden and set in the center. - Cool and slice
Let the bars cool in the pan for at least 10–15 minutes before lifting out. Cut into squares once slightly cooled for clean edges.
Tips for Success
- Don’t overbake — keeps them soft
- Use good chocolate chips
- Let cool before cutting for clean squares
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Dry bars | Overbaked | Remove when lightly golden |
| Too crumbly | Too much flour | Measure correctly |
| Too soft | Underbaked | Bake a few minutes longer |
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Frequently asked questions
If stored properly these coconut bars will last for about 2 to 3 days at room temperature. Store in an airtight container to prevent them from drying out.
These can be baked up to 2 days ahead of time. However, if you are making them for a bake sale or to give as gifts it best to make them no more than a day ahead so people will have some storage time too.
Yes, you can substitute the almond meal with oats. Keep everything else the same and follow the same process.
Yes — replace with flour for a nut-free version.
Yes, but desiccated gives better texture and longer shelf life.
Chocolate Chip Coconut Bars
These chocolate chip coconut bars are soft, chewy, and packed with coconut and chocolate in every bite. Made with simple pantry ingredients, this easy one-bowl recipe comes together quickly and bakes into buttery, golden bars with crisp edges and a tender center. Perfect for dessert, snack time, or sharing with friends.
Ingredients
- 113 g (cup) Unsalted butter room temp
- 100 g (cup) White sugar
- 110 g (cup) Brown sugar
- 1 large Egg
- 85 g (cup) Desiccated coconut
- 90 g (cup) All-purpose flour
- 60 g (cup) Almond meal
- 1 tsp Salt
- 200 g (oz) Chocolate chips
- 2 tsp Vanilla extract
- ½ tsp Almond extract optional
- 10 Almonds chopped
Method
- Prepare the pan and oven – Preheat the oven to 170°C / 340°F. Grease and line an 8-inch square pan with parchment so it’s easy to lift out later.
- Cream the butter and sugars – In a bowl, cream the soft butter with both the white and brown sugar until smooth and slightly lighter in color. You don’t need it fluffy—just well combined.113 g Unsalted butter, 100 g White sugar, 110 g Brown sugar
- Add the egg – Add the egg and mix until fully incorporated. Scrape the bowl so everything mixes evenly.1 large Egg
- Add the coconut – Stir in the desiccated coconut. The mixture will start to look thicker at this stage.85 g Desiccated coconut
- Add the dry ingredients – Add the flour, almond meal, and salt. Mix just until combined—don’t overmix or the bars will be dense.90 g All-purpose flour, 60 g Almond meal, 1 tsp Salt
- Flavor and chocolate – Add the vanilla and almond extract, then fold in the chocolate chips until evenly distributed.200 g Chocolate chips, 2 tsp Vanilla extract, ½ tsp Almond extract
- Transfer to pan – Spread the batter evenly into the prepared pan. Use a spatula to smooth the top. Sprinkle chopped almonds over the surface.10 Almonds
- Bake – Bake for about 30 to 35 minutes, until the top is lightly golden and set in the center.
- Cool and slice – Let the bars cool in the pan for at least 10–15 minutes before lifting out. Cut into squares once slightly cooled for clean edges.
Notes
- Don’t overbake
- Cool before slicing
- Store airtight to keep soft
Equipment you will need
Nutrition
Tried this recipe?
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The coconut and the almonds make up for a great combination and that with chocolate would be a favorite snack for my boys. Been a while since I baked something fun. I know where to begin soon 🙂
Thank you Sandhya. I think you boys would love this.
That gets me into baking mood again! I like that you added almonds and dessicated coconut. Luckily here everyone is eating egg baked goods, I a not so a big fan of eggfree baked goods, I am after all still a pure European. ^.^
Thank you Helene. I do make egg and eggless both but I like having the options because often I am surrounded by neighbors and family members who prefer eggless.
Everybody’s favorite chocolate chip – taken to the next level with the coconut! What a great dessert to take to parties!
Thank you Noel. Yes perfect to take to parties
These are so tempting. I love the coconut almond flavours mixed together. Adding this to my list of must-try.
Thank you Deepika
These look delicious! The first thing I thought about was an Almond Joy. The flavors go well together. I hope you enjoyed the festivities!
We did Carmen, was lovely – Thanks
So much goodness on this dessert, love almonds and chocolate I wish I coudl have this now with my coffee. Looks so tasty!
Thank you Adriana. They really are so easy to make
First off…you got me a coconut and chocolate…the match made in heaven. These squares sound delicious. Perfect to make for potlucks…since it is a nice size to feed a crowd of people. Perfect for company!!
Absolutely Gloria..! Perfect to make for potluck
These look great and addicting! Yum!
Thanks Lauren
You had me at chocolate and coconut! Awesome combo and these squares looks so inviting! I need to make a egg free version of this..
Thank you Padmajha. I’m sure it’s easy to create an eggless version too.
I adore coconut. Not sure I’d stop at eating just one after seeing this recipe 😀
I agree Emma. They are addictive