These Coconut Chocolate Chip Bars are the ultimate indulgence—chewy, buttery, and packed with the tropical sweetness of shredded coconut and the rich decadence of chocolate chips. With a golden crust and a gooey center, they strike the perfect balance between cookie and candy bar. Whether you’re baking for a party, a cozy weekend treat, or just to satisfy a sweet craving, these bars are a guaranteed crowd-pleaser. The best part? They’re easy to make and require simple pantry staples. Let’s dive into this irresistible fusion of flavors and textures.
Ingredients:
For the crust:
- 2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1 cup unsalted butter, melted
For the filling:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 2 teaspoons vanilla extract
- ¼ cup unsalted butter, melted
- 1 cup semisweet chocolate chips
- 3 cups shredded coconut (sweetened or unsweetened, based on preference)
For topping:
- 1 cup shredded coconut (for sprinkling)
- Optional: a pinch of flaky sea salt for contrast
Instructions:
- Prepare the crust:
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. In a medium mixing bowl, combine 2 cups of flour and 1 cup of brown sugar. Stir to blend. Pour in the melted butter and mix until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared pan to form a firm crust. Bake for 12–15 minutes, or until lightly golden. Remove from the oven and let it cool slightly. - Make the filling:
Reduce the oven temperature to 325°F (160°C). In a large bowl, whisk together ½ cup flour, ¼ cup brown sugar, eggs, sweetened condensed milk, vanilla extract, and melted butter until smooth and well combined. Fold in the chocolate chips and 3 cups of shredded coconut. The mixture should be thick and creamy. - Assemble the bars:
Pour the coconut-chocolate filling over the pre-baked crust, spreading it evenly with a spatula. Sprinkle the remaining 1 cup of shredded coconut over the top. If you like a sweet-salty contrast, lightly sprinkle with flaky sea salt. - Bake:
Bake the bars at 325°F for 30–35 minutes, or until the top is golden brown and the center is set. The edges should be slightly crisp, while the middle remains soft and chewy. - Cool and slice:
Let the bars cool in the pan for about 10 minutes. Then, using the parchment paper overhang, lift them out and transfer to a wire rack to cool completely. Once cooled, slice into squares or rectangles.
Tips & Variations:
- Add nuts: For extra crunch, fold in ½ cup chopped pecans or walnuts into the filling.
- Dark chocolate twist: Swap semisweet chips for dark chocolate chunks for a more intense flavor.
- Tropical flair: Add a handful of chopped dried pineapple or mango for a fruity surprise.
- Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
These bars are a celebration of texture and flavor—crispy edges, chewy centers, and that irresistible combo of coconut and chocolate. If you’re feeling adventurous, you could even drizzle them with melted chocolate or a coconut glaze for an extra flourish. Want to try a tropical variation next? I’ve got ideas!