These Chocolate Coconut Bars take me back to afternoons spent in grandma’s kitchen, where the smell of toasted coconut and melting chocolate filled the air. But I like to think of them as a grown-up upgrade—rich, a little salty, with that bold coconut bite that surprises you every time.

They’re not just nostalgic; they’re a practical treat for when you want something sweet without overdoing it. No fancy ingredients, just good kitchen instinct and a handful of pantry staples. Perfect for a quick fix or a chill weekend baking session.

Biting into one feels like a little rebellion—crunchy edges, gooey chocolate, and that fresh coconut aroma—totally addictive, and honestly, pretty easy to pull together. It’s the kind of recipe that makes you smile, even if you’re just baking for yourself.

Focusing on the nostalgic joy of childhood treats, but elevating them with bold, unexpected flavor contrasts that surprise the palate.

The story behind this recipe

This recipe was born out of a late-night craving and a messy pantry. I didn’t have everything I needed, but I knew those familiar flavors—coconut, chocolate, a hint of salt—always hit the spot after a long day. It’s funny how a simple mix of ingredients can take you back and bring a little comfort.
One afternoon, I was experimenting, trying to recreate that nostalgic snack I loved as a kid but with a grown-up twist—more depth, less sweetness. The moment I got that perfect chewy, crunchy bite with a glossy chocolate top, I knew it was a keeper.
Now, I make these whenever I need a quick, honest treat. They’re good for sharing, but honestly, I keep a batch tucked away just for myself. They remind me that sometimes, the simplest recipes are the most satisfying.

Key ingredients breakdown

Coconut: I love using toasted, flaky coconut for that smoky, nutty aroma that makes the bars feel like a tropical escape. Feel free to swap it for unsweetened shredded if you prefer a milder flavor, but don’t skip the toasting—it’s what gives the bars their depth.
Chocolate: I go for a good quality dark or semi-sweet chocolate, melting smoothly and giving that glossy, inviting top. If you want a dairy-free version, dark cocoa or vegan chocolate chips work, but the rich melt and sheen might be slightly different.
Sweetened Condensed Milk: It binds everything together with a creamy sweetness I can’t do without. If you’re in a pinch, maple syrup or honey can work—just add a touch more salt to balance it out and keep that luscious texture.
Butter: I prefer unsalted butter for control over salt levels, adding richness and helping everything meld. For a dairy-free option, coconut oil provides a similar melt-in-your-mouth quality, though the flavor shifts subtly towards coconut.
Salt: Just a pinch enhances the chocolate and coconut. If you’re using salted butter, cut back slightly. A small sprinkle of sea salt on top before chilling makes a surprising difference—crystals shimmer and add that satisfying crunch.
Vanilla Extract: I always add a splash to deepen the flavor. Skip it if you want a more straightforward coconut-chocolate profile, but honestly, it rounds out the sweetness and aroma beautifully.
Optional Add-ins: Dried fruits or chopped nuts can add texture and surprise, but I prefer keeping it simple—sometimes less is more, especially when the flavors are bold enough already.

Spotlight on key ingredients

Chocolate:

Coconut: I love using toasted, flaky coconut for that smoky, nutty aroma that makes the bars feel like a tropical escape. Feel free to swap it for unsweetened shredded if you prefer a milder flavor, but don’t skip the toasting—it’s what gives the bars their depth.
I go for a good quality dark or semi-sweet chocolate, melting smoothly and giving that glossy, inviting top. If you want a dairy-free version, dark cocoa or vegan chocolate chips work, but the rich melt and sheen might be slightly different.

Sweetened Condensed Milk & Butter:

Sweetened Condensed Milk: It binds everything together with a creamy sweetness I can’t do without. If you’re in a pinch, maple syrup or honey can work—just add a touch more salt to balance it out and keep that luscious texture.
Butter: I prefer unsalted butter for control over salt levels, adding richness and helping everything meld. For a dairy-free option, coconut oil provides a similar melt-in-your-mouth quality, though the flavor shifts subtly towards coconut.

Notes for ingredient swaps

Coconut: I prefer toasted, flaky coconut for that smoky aroma. Swap with unsweetened shredded if you want milder, but skip the toasting for less depth.
Chocolate: A good quality semi-sweet or dark chocolate makes all the difference. For dairy-free, try vegan chocolate chips or cacao butter with a sweetener, but expect a slightly different sheen.
Sweetened Condensed Milk: If you want a dairy-free version, coconut milk condensed with sugar works, though it may alter the creaminess and sweetness slightly.
Butter: Use coconut oil for a dairy-free, subtly coconut-flavored alternative that melts just as smoothly. Note: it may add more coconut aroma.
Salt: Fine sea salt enhances flavors, but if using salted butter, cut back a little. A sprinkle of flaky sea salt on top before chilling adds crunch and contrast.
Vanilla Extract: Skip if you prefer a straightforward coconut and chocolate flavor, but it really boosts aroma and rounds the sweetness.
Add-ins: Dried fruits or chopped nuts can be included for texture, but I usually stick to simple ingredients for that classic, bold flavor.

Equipment & Tools

8×8 inch pan: To shape and chill the bars
Saucepan: To melt the chocolate smoothly
Spatula: To mix, spread, and press ingredients
Parchment paper: For easy removal and cleanup

Step-by-step guide to Chocolate Coconut Bars

Gather your equipment: an 8×8 inch pan, a saucepan, a spatula, and parchment paper. Line the pan with parchment for easy removal.
Toast the coconut: spread 1 cup of shredded coconut on a baking sheet. Toast at 180°C (350°F) for 5-7 minutes, stirring halfway until golden and fragrant. Set aside.
Melt the chocolate: in a saucepan over low heat or in a microwave in 30-second bursts, melt 1 cup of chocolate, stirring until smooth. Be careful not to overheat or burn.
Combine the base: in a mixing bowl, mix 1/2 cup of melted butter, 1 can (14 oz) of sweetened condensed milk, 1 teaspoon vanilla, and a pinch of salt. Add the toasted coconut, and stir until evenly coated.
Press into the pan: transfer the coconut mixture into the prepared pan. Use the back of a spatula or your fingers to press it down firmly and evenly. Chill in the fridge for 20-30 minutes until set.
Add the chocolate topping: pour the melted chocolate over the chilled coconut base. Use a spatula to spread it into an even layer. Refrigerate for another 30 minutes to firm up the chocolate.
Finish and cut: once fully set, lift the block out of the pan using the parchment. Cut into bars or squares with a sharp knife. For clean edges, wipe the knife with warm water between cuts.
Rest and serve: let the bars sit at room temperature for 5 minutes before serving for the best texture. Store leftovers in an airtight container in the fridge for up to a week.

Chill the assembled bars until firm, then cut into squares. Let sit at room temperature for 5 minutes before serving for optimal texture.

How to Know It’s Done

Golden toasted coconut with a smoky aroma.
Smooth, shiny melted chocolate with no streaks.
Bars hold their shape without crumbling when cut.