Coconut Bars

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4.94 from 830 votes
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These coconut bars need just 3 ingredients to make and are irresistibly delicious. Thick, soft, and chewy, they take less than 5 minutes to prep!

coconut bar.

If you’ve tried coconut candy bars before, these homemade version is a game changer!

They are chewy, sweet, and satisfying but healthier. They are like the filling of an almond joy or bounty bar!

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to make coconut bars
  4. Recipe tips and tricks
  5. Recipe variations
  6. Storage instructions
  7. More coconut dessert recipes to try 
  8. Frequently Asked Questions 
  9. Coconut Bars (Recipe Card)

Why this recipe works

  • Easy to make. The recipe needs just 3 simple ingredients and 5 minutes of prep time. 
  • Versatile. It’s easy to customize their flavor. Add vanilla extract or different toppings, like chocolate chips, chopped nuts, or candy.,
  • Vegan and gluten-free. Thanks to the coconut condensed milk used, these bars are naturally dairy-free and suitable for celiacs.
  • Everyone loves them. The flavor and texture of these bars are so good that it’s sure to please everyone, from kids to adults.

Ingredients needed

  • Shredded unsweetened coconut flakes. As the remaining ingredients are sweet, always opt for the unsweetened kind. Also, the more finely shredded the coconut, the smoother the bars will be!
  • Coconut condensed milk. Holds the ingredients together and gives the bars a chewy texture. It also adds sweetness.
  • Confectioners sugar. To sweeten the bars, and make them softer to bite into!

How to make coconut bars

Prep. Line an 8 x 8-inch pan with parchment paper and set aside.

Make the dough. Add all the ingredients to a mixing bowl and mix until a thick dough forms. 

Refrigerate. Transfer the coconut mixture to the lined pan. Wet your hands lightly while pressing the dough on the top to smooth it out. Refrigerate the bars to firm up.

Slice into bars. Once the mixture is firm, slice it into bars with a sharp knife

coconut bars.

Recipe tips and tricks

  • Choose finely shredded coconut over large flake ones, as the mixture will be more smooth and easier to work with.
  • Use a sharp knife to slice the bars to create even slices without falling them apart. 
  • Make sure the condensed milk is sweetened and full-fat.
  • Before slicing the bars, take the pan out of the refrigerator and let it sit at room temperature for a few minutes. This will make it easier to cut the bars cleanly without cracking or crumbling.

Recipe variations

Add mix-ins. Fold through some chocolate chips, dried fruit, or chopped nuts for some added texture and a less pronounced coconut flavor.

Dip in chocolate. Almost identical to our chocolate coconut bars, melt your favorite kind of chocolate (milk, white, semi-sweet, dark) and dip the bars in them.

Make bite sized. Evenly distribute the mixture amongst a 12-count mini muffin tin and let them set in there. When ready to enjoy, pop them out.

Use standard condensed milk. We opted to use coconut based coconut condensed milk to keep it dairy free, but traditional condensed milk works.

Storage instructions

To store. Put leftovers in an airtight container and store them in the fridge for up to two weeks.

To freeze. Wrap each bar individually in parchment paper, then store in a ziplock bag in the freezer for up to 6 months.

coconut candy bars.

More coconut dessert recipes to try 

Frequently Asked Questions 

Are these bars gluten-free?

Yes, all the ingredients used in the recipe are gluten-free. So, these coconut bars are gluten-free. 

Can I use desiccated coconut instead of shredded coconut?

Yes, both kinds of coconut will work. Just be sure to use unsweetened versions of the two, as there is already plenty of added sugar.

coconut bars recipe.

Coconut Bars

4.94 from 830 votes
These coconut bars need just 3 ingredients to make and are irresistibly delicious. Thick, soft, and chewy, they take less than 5 minutes to prep!
Servings: 20 servings
Prep: 5 minutes
Cook: 1 minute
Total: 6 minutes

Ingredients  

Instructions 

  • Line an 8 x 8-inch pan with parchment paper and set aside.
  • In a large mixing bowl, add all the ingredients and mix until a thick dough remains.
  • Transfer the mixture into the lined pan. Using lightly wet hands, press down on top to smooth it out.
  • Refrigerate the coconut bars for at least an hour to firm up.
  • Once firm, use a sharp knife to slice into bars. 

Notes

TO STORE. Put leftovers in an airtight container and store them in the fridge for up to two weeks.
TO FREEZE. Wrap each bar individually in parchment paper then store in a ziplock bag in the freezer for up to 6 months. 

Nutrition

Serving: 1servingCalories: 131kcalCarbohydrates: 13gProtein: 2gFat: 9gSodium: 19mgPotassium: 76mgFiber: 2gSugar: 10gVitamin A: 25IUVitamin C: 0.2mgCalcium: 41mgIron: 0.5mgNET CARBS: 11g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    These bars are the best. I use 9 drops of Stevia Glycerite and a half tsp peppermint extract. They are so good!

  2. Thank you for providing me a way to use shredded coconut from making milk. So easy. I look forward to sharing them with yoga students after class. I’m not usually a fan of coconut unless it’s milk or oil so we’ll see if I like it this way.

  3. 5 stars
    Armon,
    Everytime I see a recipe with your name on it,I Know it’ll be GREAT!Just wanted to thank you aND tell you I appreciate you.♡♡

  4. 5 stars
    Amazing, I added 2 scoops of whey protein and increased the coconut oil by a bit! Really nice and easy recipe to satisfy my sweet tooth while eliminating gains for 6 weeks.

  5. Love this recipe. I used the juice and zest from a couple Meyer lemons to add to this coconut crack and it is absolutely amazing!!!!

  6. 5 stars
    I have made these several times and they are a great snack, and super easy to make! I toast the coconut, and add the sweetener to the melted coconut oil (which makes the mixing easier) and pat it in the pan with a spatula (which keeps my hands clean).

  7. I just stumbled upon this recipe, maybe 15 minutes ago. It’s already chilling in the fridge. I had to compliment you for the simplicity and amazing taste. And my hands smell like coconut, yum 🙂

  8. What ratio do you use for the mix of coconut? (e.g., 50-50 shredded and finely shredded? More finely shredded than shredded? Vice versa?)

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