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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!
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
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.
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.
More coconut dessert recipes to try
Frequently Asked Questions
Yes, all the ingredients used in the recipe are gluten-free. So, these coconut bars are gluten-free.
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
Ingredients
- 3 cups unsweetened shredded coconut
- 2/3 cup coconut condensed milk
- 1/2 cup confectioners sugar
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.
Can I use sugar free coconut condendesed milk?
I haven’t tried, but you are welcome to experiment and see
The BEST coconut bars recipe I’ve ever made.
It’s a awesome dessert. Thank you.
Absolutely beautiful
These bars are the best. I use 9 drops of Stevia Glycerite and a half tsp peppermint extract. They are so good!
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.
Could I use Agave syrup in this recipe?
Yes you can!
Can you use coconut oil that comes in liquid form?
I don’t see why not!
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.♡♡
Thank you 🙂 x
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.
Awesome, Adel! 🙂
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!!!!
Hi there, just wondering if I could use coconut butter instead of oil?
Not for this recipe, sorry!
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).
Love that 🙂
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 🙂
😀 Hope you enjoy it, Jana
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?)
I am making these today for my husbands birthday. We love anything coconut!
Fantastic 🙂 Hope he has a great day!
My husband and I were looking for a healthy snack when I came across your website. I am so impressed. The first thing I made was the Coconut Crack, it is fantastic! It’s a great healthy snack, and it has a great flavor and consistency.
So great to hear that!
Would this work with desiccated coconut instead of shredded? Thanks x
I should think so!
Oooh I want to try these. If I only have coconut flour and not coconut flakes, do you think that would work? I believe the coconut flour is just the flakes ground up into a flour. I have flakes on hand but they are sweetened :/
Hi there! That won’t work, it needs to be the exact 3 ingredients used 🙂
I have tried a few of your recipes and wanted to say that so many of the recipes are so easy to follow and I like that it’s a simple list of ingredients. Baking for my 6 kids who are extremely health-minded some being marathon runners, add son-in-laws and grandbabies we are a family of 16 ! Making healthier treats is our family’s priority. Your photographs are beautifully taken and really motivate me to try the recipe! I loved finding your book at my local library ! I look forward to reading your emails and IG posts! Thank you for sharing your talents!
You are so sweet, Marsha
xx
Oh my word!! By far, my favorite keto food!!! I’m not one to experiment so I appreciate you doing the work on this one. I didn’t know monk fruit sweetened maple syrup even existed but wow! I’ve shared these bars with several people and everyone loves them!
That means so much, thank you, Sherry!
Could not ask for more in a recipe – quick, delicious, easy, healthy. Thanks so much for this recipe!
I added a little almond extract for an almond joy flavor, would even be good with a little melted chocolate drizzled over top. So glad I found your website and cant wait to try more!
I know you mention to use honey in moderation due to its ability to be overpowering. Do we still use the 1/4 cup, or would you decrease?
You’d still need to use the standard amount, to ensure it holds together 🙂
Can I make this without any sweetner?
They won’t turn out at all.
Any thoughts on using Blackstrap Molasses? It’s what I have on hand.
It’ll be overpowering but should work!
Could I use swerve instead of the maple syrup?
I think you’d need a sticky sweetener to keep it all together.
Can we use desiccated coconut?
Could I use powdered sweetener? I could add water and make it into a liquid if necessary. I have spent a lot on sugar aĺternatives and would like to make use of them rather than buying yet another if I could . Thank you
Hi there, I haven’t tried that, I wouldn’t recommend it!
Can you substitute the coconut oil for something else in this??
I’ve only tried coconut oil.
I just made this and I am just hoping that the mixture wasn’t too crumbly! Added extra maple syrup, a bit of water and some lemon juice for tang! Can not wait to try them!!
😀 YUM!
Hello, could you use dessicated coconut instead of shredded? As well as honey for sweetener?
Where do you find the monk fruit maple syrup?
Do normal grocery stores carry it
Hi there! I order it online 🙂
I think next time I’ll try to find the sweetener you suggest! I used liquid stevia and it stung my mouth. It was a very odd taste ? I Iove coconut so I’m sure your recipe tastes a million times better!
I may die as a result of it, but this is the only thing I ever want to eat again. 🙂 Wow they’re good.
Thanks for the recipe!! I added some lemon zest and lemon juice and they are so tasty!
?
Do you process your coconut more than it’s shredded form? I don’t understand how your bars look fluffy like a cake and not a macaroon.
I noticed several people asked about the number of bars it makes. I’m aware you can make about as many bars as you please. But if you are going to provide nutritional and calorie information…that calculation should provide the exaxact number of bars. Many health minded people also still count calories.
Deb, with all due respect, the recipe card states it makes 20 bars per the nutritional information.
Enjoy.
Thank you…cant wait to try them;)
I noticed that as well, however, my thought was a bit different:
The recipe states 20 servings, and that a serving is one bar, thus it is written for 20 bars.
As far as varying nutritional values if choosing to portion into more or less than 20 bars:
Multiply the individual serving values by 20 to calculate values for the entire recipe, then just divide those by however many bars you choose to cut and, voila, you have the adjusted values for each portion of your individualized batch ?
Why don’t you just use real maple syrup?
Feel free to use that if you wish!
Probably because this is a keto recipe.
Toasted almonds would put this recipe over the top!!
Fantastic addition 🙂
How many bars in an 8×8 pan?
I usually get 20-22, but cut to your preferred size.
It says a serving is 1 bar. How many bars does this recipe make?
It makes 18-24, depending on how big you slice them 🙂
Any idea if I used liquid stevia how much I would use? I don’t have immediate access to monk fruit maple syrup.
Hi Jenna! I haven’t tried it with liquid stevia, I don’t think they will form.
Could you tell me how many pcs. you cut these in? Thanks.
Hi! As many as you like, I tend to do 10-12.
Mine is very dense… it looks like it should be fluffy?
Hi Noa, it is dense- They look fluffy because I cut into very thick bars.
Lakanto is one of my favorite maple syrup alternatives. I use it all the time when garnishing sweet potatoes, oatmeal, and homemade pancakes! Haha, I bet these bars are the equivalent to crack! They look so yummy!
Looks like a great, guilty-free snack!
Absolutely! 🙂
New to your recipes and really liked the taste of the ones we have tried. But they all come out looking very brownish in colour no matter what. different types of protein powders and syrup and sweeteners we use in your recipes. How do you have these fluffy white looking treats ending up? is it food photography and do you brighten up your recipe photos? Thank you
Hi Michelle! It really depends on the protein powder/sweeteners used etc. The ones mentioned within my posts are what is used and what is photographed. These are taken at room temperature- If you enjoy them from the fridge, they will be firm.
Ohhh la la! I loveeee Lakanto, so um, sign this girl UPPPP for some CRACK! 😉
What about using rice syrup (yinny) as the sweetener?