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Chocolate Coconut Bars

These chewy, indulgent chocolate coconut bars combine toasted coconut and rich dark chocolate to create a nostalgic treat with a refined twist. Made by blending toasted coconut with melted chocolate and a sweet binder, then topped with another layer of chocolate, they boast a crackly exterior and a chewy, flavorful interior. Perfect for a quick snack or cozy weekend dessert, they showcase a delightful balance of crunch and melt-in-your-mouth texture.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: Dessert
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 cup coconut flakes preferably unsweetened
  • 200 g dark chocolate at least 70% cocoa
  • 2 tbsp honey or maple syrup for sweetness and binding
  • 2 tbsp unsalted butter adds richness
  • 1 can sweetened condensed milk for binding and chewiness
  • a pinch sea salt optional, for sprinkling on top

Equipment

  • Baking pan (20x20cm/8x8 inch)
  • Parchment paper
  • Heatproof bowl
  • Saucepan
  • Spatula
  • Sharp knife

Method
 

  1. Line your baking pan with parchment paper, letting the edges overhang for easy removal.
  2. Spread the coconut flakes evenly on a baking sheet and toast in a preheated 180°C (350°F) oven for 5-7 minutes, stirring halfway through, until golden and fragrant.
  3. While the coconut cools slightly, break the dark chocolate into small pieces and melt it gently in a heatproof bowl over a saucepan of simmering water, stirring until smooth and shiny.
  4. In a mixing bowl, combine the toasted coconut, melted chocolate, honey or maple syrup, and butter. Mix well until everything is evenly coated and sticky.
  5. Transfer the mixture into your prepared pan and press down firmly with a spatula or the back of a spoon to form an even layer. Chill in the fridge for about 15 minutes to set slightly.
  6. Re-melt the remaining chocolate the same way and pour it over the chilled coconut layer, spreading evenly to cover the surface. Sprinkle a pinch of sea salt or additional toasted coconut on top if desired.
  7. Place the pan back in the fridge and chill for at least 2 hours, or until the chocolate is glossy and fully set.
  8. Once set, lift the entire block out of the pan using the parchment edges. Use a sharp knife to cut into even squares, wiping the knife between cuts for clean slices.
  9. Serve immediately or store in an airtight container in the fridge for up to a week. These bars are best enjoyed when firm, with a crackly top and chewy coconut interior.