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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.
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 ?