Best 4 Chocolate Coconut Squares Recipes

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Chocolate Coconut Squares are a classic dessert that combines the rich decadence of chocolate with the sweet, nutty flavor of coconut. This beloved treat can be found in bakeries and dessert shops, but it's also incredibly easy to make at home. With just a few simple ingredients and a little bit of time, you can create a batch of these irresistible squares that will satisfy your sweet tooth and impress your friends and family. Whether you're a seasoned baker or a beginner in the kitchen, this recipe will guide you through the steps of creating perfect Chocolate Coconut Squares.

Check out the recipes below so you can choose the best recipe for yourself!

OATMEAL COCONUT SQUARES WITH CHOCOLATE CHIPS



Oatmeal Coconut Squares with Chocolate Chips image

Categories     Cookies     Chocolate     Dessert     Bake     Coconut     Oat     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 bars

Number Of Ingredients 10

1 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup packed dark brown sugar
1/2 cup chocolate chips (milk or semisweet)
1/2 cup sweetened flaked coconut
1/4 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, melted and cooled
1 large egg
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 350°F.
  • Line a 9-inch square metal baking pan with a 12- to 14-inch-long sheet of foil, letting excess hang over sides, and butter foil in pan.
  • Toss together oats, flour, brown sugar, chips, coconut, baking powder, and salt in a large bowl. Beat together butter, egg, and vanilla with a fork in another bowl, then stir into oat mixture until incorporated. Spoon batter into baking pan, patting evenly.
  • Bake in middle of oven until set, about 25 minutes. Remove from pan by lifting ends of foil. Cool on a rack, then cut into 16 squares.

CHOCOLATE-COCONUT CHEESECAKE SQUARES



Chocolate-Coconut Cheesecake Squares image

With its cheesecake center nestled between toasted coconut and a fudgy crust, this rich treat just may be the candy bar of your dreams. Be sure to use unsweetened dried coconut, sometimes labeled "desiccated."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 7 dozen

Number Of Ingredients 8

2 cups finely ground graham crackers (from 15 rectangles)
3 cups (10 ounces) finely shredded unsweetened coconut
5 ounces semisweet chocolate, finely chopped
2 ounces milk chocolate, finely chopped
1 cup plus 3 tablespoons granulated sugar
1 stick ( 1/2 cup) unsalted butter, cut into 2-inch pieces, plus more for pan
3 large eggs plus 5 large egg yolks
12 ounces cream cheese, room temperature

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment.
  • Stir together graham cracker crumbs and 2 cups coconut.
  • Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water. Heat, stirring, until melted. Add butter, and stir until melted and smooth. Remove from heat, and let cool slightly. Whisk in 1 egg.
  • Stir chocolate mixture into coconut mixture. Press evenly into prepared pan. Bake until set, 10 minutes. Transfer to a wire rack, and let cool in pan.
  • Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined. Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.
  • Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.
  • Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes. Let cool completely in pan on a wire rack. Refrigerate, loosely covered, overnight.
  • Run a sharp knife around edges of pan, and use parchment to lift out cheesecake. Run a knife under hot water, and dry well. Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts.

CHOCOLATE COCONUT SQUARES



Chocolate Coconut Squares image

These very rich and delicious layered bars are a big hit whenever I take them to a potluck or family gathering.

Provided by MizzNezz

Categories     Bar Cookie

Time 52m

Yield 24 Bars

Number Of Ingredients 14

1 cup butter, softened
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
1 cup flour
3 tablespoons cocoa
2/3 cup chopped nuts
1 (14 ounce) can sweetened condensed milk
1 cup coconut
2 cups powdered sugar
2 tablespoons cocoa
4 tablespoons half-and-half
2 tablespoons butter
1 teaspoon vanilla

Steps:

  • Cream butter and sugar; add eggs and vanilla.
  • Mix flour, cocoa, and nuts.
  • Add to sugar mixture.
  • Spread into 9x13 pan.
  • Bake at 350* for 30 minutes.
  • Combine condensed milk and coconut.
  • Spread over cake, bake 15 minutes more.
  • Mix frosting ingredients until smooth.
  • Spread over the coconut while still warm.
  • Chill.
  • Cut into bars.

CHOCOLATE-COCONUT SQUARES



Chocolate-Coconut Squares image

Make and share this Chocolate-Coconut Squares recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 32m

Yield 1 13x9 inch pan

Number Of Ingredients 9

1 1/2 cups graham cracker crumbs
1/2 cup firmly packed brown sugar
1/3 cup flour
1/2 cup melted butter
1 (14 ounce) can sweetened condensed milk
1 (7 ounce) package flaked coconut
1 (12 ounce) package chocolate chips
2 tablespoons peanut butter
chopped peanuts (to garnish)

Steps:

  • Set oven to 350 degrees.
  • Prepare an ungreased 13 x 9-in baking pan.
  • Combine first 4 ingredients.
  • Press mixture into ungreased baking dish.
  • Bake for 10 minutes.
  • Combine milk and coconut; mix well, spread over crust.
  • Bake for another 10-12 minutes.
  • Combine chocolate chips and peanut butter in a small saucepan.
  • Cook, over low heat, stirring constantly until chocolate melts.
  • Spread over coconut layer.
  • Garnish with chopped peanuts, if desired.
  • Cool and cut into bars.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the overall flavor of your chocolate coconut squares.
  • Don't overmix the batter. Overmixing can make the squares tough.
  • Bake the squares until they are just set in the center. Overbaking will make them dry.
  • Let the squares cool completely before cutting them. This will help to prevent them from crumbling.
  • Store the squares in an airtight container at room temperature for up to 3 days. You can also freeze the squares for up to 2 months.

Conclusion:

Chocolate coconut squares are a delicious, easy-to-make treat that are perfect for any occasion. With their rich chocolate flavor and sweet coconut filling, they're sure to be a hit with everyone who tries them. Whether you're looking for a sweet snack or a dessert to serve at your next party, chocolate coconut squares are a great option.

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