Description
Chocolate Coconut Bars are a delicious no-bake treat made with sweet, chewy coconut filling and a smooth chocolate coating. These homemade bars are easy to prepare with simple ingredients and are perfect for dessert platters, holiday treats, parties, or whenever you crave a chocolate and coconut combination.
Ingredients
For the Coconut Filling
- 4 cups desiccated or shredded coconut (320 g)
- 1 cup sweetened condensed milk (300 g)
- ½ cup powdered sugar (60 g)
- 1 teaspoon vanilla extract (5 ml)
For the Chocolate Coating
- 3 cups milk or semi-sweet chocolate chips (510 g)
- 1 tablespoon vegetable oil or coconut oil (15 ml)
Instructions
- In a large bowl, combine the shredded coconut and powdered sugar.
- Add the sweetened condensed milk and vanilla extract.
- Mix thoroughly until the mixture is sticky and holds together when pressed.
- Scoop portions of the coconut mixture and shape them into small rectangular bars.
- Arrange the bars on a parchment-lined tray.
- Refrigerate for 30–45 minutes until firm.
- Melt the chocolate chips in a double boiler or microwave in short intervals, stirring frequently until smooth.
- Stir in the vegetable oil or coconut oil to create a smooth, glossy coating.
- Dip each chilled coconut bar into the melted chocolate, ensuring all sides are covered.
- Place the coated bars on parchment paper and add decorative chocolate swirls if desired.
- Refrigerate for 15–20 minutes, or until the chocolate coating is completely set.
- Serve chilled or at room temperature. This recipe makes approximately 12–15 bars, depending on their size.
Notes
- Serving: Serve the bars chilled for a firm, chewy texture or let them sit at room temperature for a few minutes before serving.
- Dessert platters: Arrange them alongside brownies, cookies, truffles, and other bite-sized desserts for parties and celebrations.
- Chocolate decoration: Drizzle melted white chocolate over the bars for an attractive finish.
- Refrigeration: Store the bars in an airtight container in the refrigerator for up to 1 week.
- Freezing: Freeze the bars in a freezer-safe container with parchment paper between the layers for up to 2–3 months for best quality.
- Thawing: Transfer frozen bars to the refrigerator and allow them to thaw before serving.
- Prevent sticking: Use parchment paper between layers to keep the chocolate coating from sticking to other bars.
- Keep them cool: Avoid leaving the bars in a warm room for extended periods, as the chocolate may soften or melt.