Why You’ll Love Coconut Chocolate Bar Recipe
These bars taste like a bakery-style coconut candy bar but are easy to make at home.
They use simple ingredients and require no baking.
The coconut filling is sweet, chewy, and holds its shape beautifully after chilling.
Each bar has roasted almonds on top for a delicious crunch.
They’re great for parties, holidays, lunchbox treats, or freezer-friendly desserts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 to 5 cups unsweetened shredded coconut
14 ounces sweetened condensed milk
2 cups chocolate chips
28 whole roasted almonds
Sliced almonds, for garnish, optional
Directions
Line two 8×4-inch baking trays with plastic wrap or aluminum foil, then lightly spray with baking spray. Set aside.
Line a cookie sheet with parchment paper and set it aside.
In a large mixing bowl, stir together the sweetened condensed milk and shredded coconut. Use your hands to mix well so every bit of coconut is coated. Start with 4 cups of coconut, then add more as needed until the mixture is thick, sticky, and slightly crumbly while still holding its shape.
Divide the coconut mixture evenly between the two prepared pans. Press it firmly into the bottom of each pan using a spatula.
Place the whole roasted almonds on top, arranging them so each finished bar will have 2 almonds.
Transfer the pans to the freezer and chill for 1 to 2 hours.
Remove one pan from the freezer at a time. Flip the chilled coconut slab onto a cutting board, remove the wrap or foil, and cut into 7 bars. Repeat with the second pan for 14 bars total.
Place the cut bars back into the freezer while you melt the chocolate.
Melt the chocolate chips using a double boiler, or microwave them at 50% power, stirring until smooth.
Working with one bar at a time, dip each coconut bar into the melted chocolate using a fork. Let the excess chocolate drip off, then place the coated bar onto the parchment-lined cookie sheet.
Sprinkle with sliced almonds, if desired.
Repeat with all bars, then place the tray in the refrigerator or freezer until the chocolate is set.
Once the chocolate has hardened, the bars are ready to serve.
Servings and Timing
Servings: 14 bars
Prep time: 10 minutes
Chilling time: 2 hours
Total time: 2 hours 10 minutes
Variations
Use dark chocolate chips for a richer flavor.
Use milk chocolate chips for a sweeter candy-bar-style finish.
Add a small splash of vanilla extract to the coconut mixture for extra warmth.
Replace whole almonds with pecans, cashews, or hazelnuts.
Skip the almonds for a plain coconut chocolate bar.
Add a pinch of salt to balance the sweetness.
Drizzle white chocolate over the finished bars for decoration.
Storage/Reheating
Store Coconut Chocolate Bars in an airtight container in the refrigerator for up to 1 week.
For longer storage, freeze them in a freezer-safe container for up to 2 months. Place parchment paper between layers to prevent sticking.
Serve chilled or let them sit at room temperature for a few minutes before eating.
Reheating is not needed, since these bars are best enjoyed chilled or slightly softened.
FAQs
Can I use sweetened shredded coconut?
Yes, but the bars will be much sweeter. Unsweetened shredded coconut gives a better balance with the condensed milk and chocolate.
Why is my coconut mixture too soft?
It likely needs more shredded coconut. Add a little at a time until the mixture is thick, sticky, and able to hold its shape.
Can I make these without almonds?
Yes. You can leave the almonds out completely or replace them with another nut.
Can I use an 8×8-inch pan?
Yes. One 8×8-inch pan can be used instead of two 8×4-inch pans.
Do I have to freeze the bars before dipping?
Yes, chilling helps the bars firm up so they keep their shape when dipped in melted chocolate.
Can I use chocolate bars instead of chocolate chips?
Yes. Chop the chocolate into small pieces before melting so it melts evenly.
How do I keep the chocolate coating smooth?
Melt the chocolate gently and avoid overheating it. Stir often until smooth.
Can I make these ahead of time?
Yes. These bars are great for making ahead because they store well in the fridge or freezer.
Should I serve them cold?
They are best served chilled, but you can let them sit at room temperature for a few minutes for a softer texture.
Can I double the recipe?
Yes. Double all ingredients and use additional pans or a larger tray, then chill and cut as directed.
Conclusion
Coconut Chocolate Bars are an easy homemade treat with a chewy coconut center, crunchy roasted almonds, and a smooth chocolate coating. With simple ingredients and no baking required, they’re perfect for preparing ahead and enjoying whenever you want a sweet, chocolatey dessert.
Coconut Chocolate Bar
These coconut chocolate bars are rich, chewy, and coated in smooth chocolate with a crunchy almond topping. A simple no-bake treat perfect for satisfying sweet cravings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 10 minutes
- Yield: 14 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 to 5 cups unsweetened shredded coconut
- 14 ounces sweetened condensed milk
- 2 cups chocolate chips
- 28 whole almonds (roasted)
- Sliced almonds (for garnish, optional)
Instructions
- Line two 8×4-inch baking pans with plastic wrap or aluminum foil and lightly spray with baking spray. Set aside. Also prepare a cookie sheet lined with parchment paper.
- In a large bowl, mix the condensed milk and shredded coconut. Use your hands to combine thoroughly until the mixture is thick, slightly crumbly, but sticky enough to hold shape.
- Divide the mixture evenly between the prepared pans and press firmly into an even layer.
- Place whole almonds on top, spacing so each future bar will have two almonds.
- Freeze for 1 to 2 hours until firm.
- Remove one pan from the freezer, invert onto a cutting board, and remove the lining. Cut into 7 bars.
- Return bars to the freezer and repeat with the second pan.
- Melt chocolate using a double boiler or microwave at 50% power until smooth.
- Dip each bar into melted chocolate using a fork, letting excess drip off.
- Place coated bars onto the prepared parchment-lined sheet.
- Sprinkle with sliced almonds if desired.
- Chill in the fridge or freezer until chocolate is set.
- Serve and enjoy once fully set.
Notes
- Store bars in an airtight container in the refrigerator for up to 1 week.
- Freeze for longer storage; thaw slightly before serving.
- Adjust coconut quantity depending on moisture level for best texture.
- You can use dark or milk chocolate based on preference.
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 60 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
