Best 14 Coconut And Chocolate Bars Recipes

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In the realm of sweet treats, the harmonious fusion of coconut and chocolate has long held a cherished place. From classic bounty bars to delectable macaroons, these two flavors intertwine to create an irresistible symphony of taste. If you're seeking a culinary adventure that blends the tropical allure of coconut with the rich indulgence of chocolate, look no further. Embark on a delectable journey as we unveil a collection of tantalizing recipes, each offering a unique interpretation of this timeless pairing. Whether you prefer the crisp crunch of a chewy bar, the moist embrace of a decadent cake, or the delicate allure of a creamy mousse, we've curated a treasure trove of culinary delights that will transport your taste buds to paradise.

Here are our top 14 tried and tested recipes!

CHOCOLATE-COCONUT BARS



Chocolate-Coconut Bars image

Inspired by a much-loved chocolate-coconut candy bar, these are the perfect spur-of-the-moment treats for the event that almost slipped your mind: Premade sugar cookie dough does half the work for you!

Provided by Food Network Kitchen

Categories     dessert

Yield sixteen 2-inch squares

Number Of Ingredients 13

Butter, for greasing pan
Topping:
1/3 cup coconut cream
1 large egg white
1/2 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
2 teaspoons all-purpose flour
One 4-ounce bar bittersweet or semisweet chocolate, coarsely chopped
Base:
1/4 cup all-purpose flour, plus more for rolling dough
1/3 cup natural unsweetened cocoa powder (not Dutch process)
1/4 teaspoon fine sea salt
One 1-pound package prepared refrigerated sugar cookie dough

Steps:

  • Preheat the oven to 350 degrees F. Cut a piece of foil 9- by 23-inches. Butter the corners and sides of a 9- by 9-inch baking pan. Line the pan with the foil, leaving an overhang on two sides. Fold the overhanging foil to make them doubly thick. (This will make it easier to lift the bar out of the pan.)
  • For the topping: Whisk the coconut cream with the egg white and vanilla in a medium bowl. Toss the shredded coconut with the flour in another medium bowl. Stir the shredded coconut mixture into the coconut cream mixture. Set aside.
  • For the base: Whisk the flour with the cocoa powder and salt in a small bowl. Put the cookie dough on a clean work surface and dump the flour mixture on top. Knead the flour mixture and dough together until it is dark and homogenous. Sprinkle a little extra flour on the work surface, and use a rolling pin to gently press and roll the dough into a 7- or 8-inch square; don't worry if it cracks a bit. Put the dough in the prepared pan, using your fingers to press it evenly into the sides and corners.
  • Scatter the coconut topping evenly over the base, making sure you cover the edges well and being sure not to press down so that the coconut mixture lies on top of the dough. Scatter the chocolate on top and press it lightly into the coconut. Bake until the coconut is a toasted golden brown, the topping seems dry and a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely on a rack before gently lifting out of the pan by the overhanging foil, about 20 minutes. Slice into 16 square bars.

COCONUT CHOCOLATE BARS



Coconut Chocolate Bars image

GREAT COMBINATON! My friends nicknamed these cookies "black-white" bars. These bars help with the chocolate and coconut cravings at the same time! They sell well at Bake Sales! Careful not to overbake. They store well in an air-tight container and flavor enhances with age.

Provided by Seasoned Cook

Categories     Bar Cookie

Time 40m

Yield 24 bars

Number Of Ingredients 12

2 eggs
1 cup sugar
1/2 cup butter, melted
1 teaspoon vanilla
1/2 cup plain flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup shredded coconut
1/2 cup cocoa
1 tablespoon butter, melted
1 cup chocolate chips (milk chocolate best)
1 tablespoon butter, melted

Steps:

  • In a medium size bowl, beat eggs and add sugar. Blend in melted butter and vanilla.
  • Mix flour, baking powder and salt. Blend into mixture.
  • Pour one-half of batter into another bowl. In one batter add cocoa and the one tablespoon of melted butter. In the second batter add coconut.
  • Pour the chocolate batter into a greased 8 x 8 baking pan. Spread the coconut batter on top.
  • Bake in a 325 degree oven for 25 minutes. Do not overbake. Cool.
  • Topping: Melt chocolate chips in microwave for 1 minute. Add melted butter and mix. Spread onto cooled bars. Let cool completely and cut into bars. Cut small--they are rich. (I have placed pan in fridg for 30 minutes to cool quickly.).
  • Enjoy!

Nutrition Facts : Calories 140.6, Fat 8.2, SaturatedFat 5, Cholesterol 28.2, Sodium 82.1, Carbohydrate 16.8, Fiber 0.9, Sugar 13, Protein 1.5

CHOCOLATE-COCONUT BARS



Chocolate-Coconut Bars image

These decadent bars are inspired by Hello Dollies, a popular Southern dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 20

Number Of Ingredients 7

3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup pecan pieces
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut

Steps:

  • Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
  • In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
  • Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
  • Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

CHOCOLATE CRUSTED COCONUT BARS



Chocolate Crusted Coconut Bars image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 12 bars

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1/4 cup sugar
2 tablespoons unsweetened cocoa powder
8 tablespoons (1 stick) unsalted butter, room temperature
4 cups unsweetened coconut flakes
8 large egg whites
2 cups confectioners? sugar
1/2 cup sweetened coconut cream
2 ounces melted bittersweet chocolate, for decorating

Steps:

  • Set a rack in the middle of the oven and preheat to 375 degrees F.
  • Lightly coat a 9 by 13-inch baking pan with non stick vegetable spray.
  • Put the flour, sugar, and cocoa into the bowl of a food processor fitted with the metal blade. With the machine on pulse, add the butter, bit by bit. Process until the dough is thoroughly blended and masses together.
  • Between 2 sheets of waxed paper or parchment, roll the dough into a 9 by 13-inch rectangle. Peel off 1 sheet of the waxed paper and fit the dough into the bottom of the prepared pan. Peel off the other sheet. With a fork, prick little holes in the dough. Refrigerate while making the macaroon.
  • Coconut Macaroon:
  • Mix the 4 cups coconut, the egg whites, confectioners' sugar, and coconut cream together. Lightly press this macaroon mixture over the coconut crust. Bake until golden brown and just barely set, about 15 minutes. Set on a rack to cool. Cut into bars approximately 3 by 3-inch squares. Drizzle with melted chocolate.

CHOCOLATE COCONUT BARS



Chocolate Coconut Bars image

The sweet tooth cure.

Provided by Hanna Coolidge

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 40m

Yield 20

Number Of Ingredients 4

1 ½ cups graham cracker crumbs
1 ⅔ cups sweetened condensed milk
½ cup semisweet chocolate chips
1 ½ cups flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
  • In a large bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips and coconut until well blended. Press dough evenly into the prepared baking pan.
  • Bake for 30 minutes. Let cool before cutting into bars.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 24.2 g, Cholesterol 8.7 mg, Fat 5.7 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 86.8 mg, Sugar 20.2 g

CHEWY CHOCOLATE-COCONUT BARS



Chewy Chocolate-Coconut Bars image

warning...these are *extremely* addicting, be prepared to eat half a pan right away! if desired reduce the coconut and add in some chopped nuts :)

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 35m

Yield 20 serving(s)

Number Of Ingredients 9

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup shortening
2 cups brown sugar, packed
2 teaspoons vanilla extract
3 large eggs
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups shredded coconut

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x9-inch baking pan.
  • In a large bowl cream shortening, brown sugar, eggs and vanilla until well blended.
  • In a small bowl mix together flour, baking powder and salt; add to the creamed mixture, mix until blended.
  • Mix in the coconut & chocolate chips.
  • Transfer/spread the mixture in the prepared pan.
  • Bake 20-25 minutes.
  • Let cool before slicing.
  • Delicious!

Nutrition Facts : Calories 274.3, Fat 13.9, SaturatedFat 6.4, Cholesterol 27.9, Sodium 112.9, Carbohydrate 37.9, Fiber 1.2, Sugar 31.3, Protein 2.3

CHOCOLATE COCONUT BARS



Chocolate Coconut Bars image

With a middle layer of coconut, these sweet chocolaty treats taste similar to a Mounds candy bar! If time is short, don't wait for the bars to cool-just lay on several thin milk chocolate bars right after you take the pan from the oven and spread them as they melt.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 8

2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
2 cups sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1/2 cup chopped pecans
1 plain chocolate candy bar (7 ounces)
2 tablespoons creamy peanut butter

Steps:

  • Combine the crumbs, butter and sugar. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, in a bowl, combine coconut, milk and pecans; spread over the crust. Bake at 350° for 15 minutes; cool completely. In a small saucepan, melt candy bar and peanut butter over low heat; spread over bars. Cool until set.

Nutrition Facts : Calories 154 calories, Fat 9g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 90mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT-CHOCOLATE BARS



Coconut-Chocolate Bars image

Enjoy these simple yet delicious baked coconut and chocolate bars drizzled with caramel topping - a wonderful treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 21h

Yield 32

Number Of Ingredients 9

1 1/2 cups butter or margarine, softened
1 cup sugar
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1 cup unsweetened baking cocoa
2 cups flaked coconut
1/2 cup caramel topping
1/2 cup semisweet chocolate chips
1/2 teaspoon vegetable oil

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In large bowl, beat butter, sugar and vanilla with electric mixer on medium speed until smooth. On low speed, beat in flour and cocoa until soft dough forms. On low speed, beat in 1 cup of the coconut. Press mixture in pan.
  • Bake about 25 minutes or until center is set. Drizzle caramel over baked layer; sprinkle with remaining 1 cup coconut.
  • In resealable freezer plastic bag, mix chocolate chips and oil; seal bag. Microwave on High 30 to 45 seconds, squeezing chocolate in bag every 15 seconds, until smooth. Cut 1/4-inch tip from corner of bag; drizzle chocolate over coconut. For bars, cut into 8 rows by 4 rows.

Nutrition Facts : Calories 200, Carbohydrate 21 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 95 mg, Sugar 12 g, TransFat 0 g

CHOCOLATE-COCONUT LAYER BARS



Chocolate-Coconut Layer Bars image

I'm a huge fan of Nanaimo bars, the no-bake layered dessert named for the city in British Columbia. For fun, I reinvented this treat with coconut lovers in mind. -Shannon Dobos, Calgary, Alberta

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 14

3/4 cup butter, cubed
3 cups Oreo cookie crumbs
2 cups sweetened shredded coconut
1/2 cup cream of coconut
FILLING:
1/3 cup butter, softened
3 tablespoons cream of coconut
1/4 teaspoon coconut extract
3 cups confectioners' sugar
1 to 2 tablespoons 2% milk
TOPPING:
1-1/2 cups semisweet chocolate chips
4 teaspoons canola oil
3 Mounds candy bars (1-3/4 ounces each), coarsely chopped, optional

Steps:

  • Microwave butter on high until melted; stir until smooth. Stir in cookie crumbs, coconut and cream of coconut until blended (mixture will be wet). Spread onto bottom of an ungreased 13x9-in. baking pan. Refrigerate until set, about 30 minutes., For filling, beat butter, cream of coconut and extract until smooth. Gradually beat in confectioners' sugar and enough milk to reach a spreading consistency. Spread over crust., For topping, microwave chocolate chips and oil until melted; stir until smooth. Cool slightly; spread over filling. If desired, sprinkle with chopped candy bars. Refrigerate.

Nutrition Facts : Calories 229 calories, Fat 13g fat (8g saturated fat), Cholesterol 15mg cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.

CHEWY COCONUT BARS



Chewy Coconut Bars image

You can't eat just one of these delicious bar cookies packed with chocolate, coconut, and walnuts.

Provided by Myrtis Gunnels

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Yield 18

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
⅔ cup shortening
2 cups packed brown sugar
1 teaspoon vanilla extract
3 eggs
1 ½ cups semisweet chocolate chips
¾ cup chopped walnuts
½ cup shredded coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
  • Bake 20 to 25 minutes. Let cool before cutting into bars.

Nutrition Facts : Calories 331.6 calories, Carbohydrate 45.3 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 118 mg, Sugar 32.4 g

LAYERED COCONUT-CHOCOLATE BARS



Layered Coconut-Chocolate Bars image

Savor each layer in our Layered Coconut-Chocolate Bars. A vanilla filling, walnut, coconut and chocolate make the layers of these coconut-chocolate bars. Perfect for the dessert table at your next gathering or as an on-the-go, packable treat!

Provided by My Food and Family

Categories     Home

Time 2h35m

Yield 36 servings

Number Of Ingredients 8

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
3/4 cup butter, divided
1-1/2 cups graham cracker crumbs
2/3 cup finely chopped toasted walnuts
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups), toasted, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

Steps:

  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Microwave 5 oz. chocolate and 1/2 cup butter in medium microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in graham crumbs, nuts and 1 cup coconut; press onto bottom of prepared pan.
  • Refrigerate 15 min. Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add milk, beating well after each addition. Add dry pudding mix; beat 2 min. (Mixture will be stiff.) Stir in 1 cup of the remaining coconut; spread over chocolate layer in pan.
  • Microwave remaining butter and chocolate in microwaveable bowl 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Pour over pudding layer; tilt pan to evenly cover pudding layer with chocolate mixture. Sprinkle with remaining coconut.
  • Refrigerate 2 hours or until firm. Use foil handles to lift dessert from pan before cutting into bars.

Nutrition Facts : Calories 180, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

COCONUT AND CHOCOLATE BARS



Coconut and Chocolate Bars image

This dessert recipe is courtesy of chef Emeril Lagasse.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24 bars

Number Of Ingredients 9

1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) salted butter, melted
2 tablespoons honey
2 teaspoons pure vanilla
1 cup butterscotch chips
1 cup semisweet chocolate chips
1 cup shredded coconut
1/2 cup chopped pecans
1 1/2 (14-ounce) cans sweetened condensed milk

Steps:

  • Preheat oven to 350 degrees.
  • In a medium bowl, combine graham cracker crumbs, butter, honey, and vanilla. Press graham cracker mixture evenly into the bottom of a 9-by-13-inch baking dish. Evenly sprinkle butterscotch chips, chocolate chips, coconut, and pecans on top.
  • Pour condensed milk over the mixture and transfer baking dish to oven. Bake for 40 minutes. Let cool completely before cutting into 24 bars.

COCONUT-CHOCOLATE GOOEY BARS



Coconut-Chocolate Gooey Bars image

Coconut and chocolate come together in these delicious bars made using Betty Crocker™ Super Moist™ cake mix - perfect for a dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 24

Number Of Ingredients 10

1 cup flaked coconut
1 box Betty Crocker™ Super Moist™ dark chocolate cake mix
1 egg
1/2 cup butter, melted
1 package (8 oz) cream cheese, softened
2 eggs
1/4 teaspoon coconut extract
1/2 cup butter, melted
1 box (1 lb) powdered sugar
1/3 cup unblanched whole almonds, chopped

Steps:

  • Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
  • Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, egg and 1/2 cup butter with electric mixer on medium speed until blended. Add toasted coconut; stir well. Press mixture in bottom of pan.
  • In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, coconut extract and 1/2 cup butter; beat until smooth. Gradually add powdered sugar, beating until blended. Spread cream cheese mixture over batter. Sprinkle with almonds.
  • Bake 40 minutes or until set. (Center should still be a little gooey.) Cool completely in pan on cooling rack. Cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 280, Carbohydrate 36 g, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 270 mg

COCONUT & CHOCOLATE BARS



Coconut & chocolate bars image

Get the kids in the kitchen to help bake these tasty sweet treats with coconut cream, desiccated coconut and milk or dark chocolate

Provided by Cassie Best

Categories     Dessert, Treat

Time 50m

Yield Makes 12-16 bars

Number Of Ingredients 8

100g golden caster sugar
2 tbsp golden syrup
2 egg whites
160g can coconut cream
2 tsp vanilla extract
250g unsweetened desiccated coconut
50g dried cranberries or dried cherries (optional)
200g bar milk or dark chocolate , chopped into small pieces

Steps:

  • Line a 20cm square baking tin with baking parchment and heat oven to 180C/160C fan/ gas 4. Tip the sugar, golden syrup, egg white, coconut cream and vanilla into a mixing bowl and mix with an electric whisk until well combined. Add the coconut and dried fruit and mix with a spatula until the ingredients are all evenly coated in the egg white mixture. Tip into the baking tin, press down with the back of a spoon to compress and make an even layer, then bake for 25-30 mins until golden brown and firm to the touch. Leave to cool completely in the tin.
  • Melt the chocolate in a bowl over a pan of barely simmering water, or in short bursts in the microwave. Cut the coconut bake into 12 or 16 bars and remove the baking parchment. Turn the bars upside down and carefully spoon a little of the melted chocolate onto the base of each one, spreading with a knife to cover. Leave to set (pop in the fridge to speed it up if you like), then wrap the bars individually in baking parchment. Will keep in the fridge for up to 5 days.

Nutrition Facts : Calories 240 calories, Fat 17 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

Tips:

  • Choose high-quality ingredients. Using fresh, high-quality ingredients will result in a better-tasting bar.
  • Don't overmix the batter. Overmixing the batter will result in a tough, dry bar.
  • Bake the bars until they are just set. Overbaking the bars will result in a dry, crumbly bar.
  • Let the bars cool completely before cutting them. This will help to prevent them from falling apart.
  • Store the bars in an airtight container at room temperature. The bars will keep for up to 3 days.

Conclusion:

Coconut and chocolate bars are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual snack to a special dessert. With a few simple tips, you can make sure your coconut and chocolate bars turn out perfect every time. So what are you waiting for? Give this recipe a try today!

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