Chocolate Covered Coconut Bars Recipe

These delicious homemade bars are a delightful treat, perfect for satisfying your sweet tooth with a chewy coconut center dipped in rich chocolate.


  • For the Coconut Filling:
    • 2 cups unsweetened shredded coconut
    • ½ cup sweetened condensed milk (or more, if needed)
  • For the Chocolate Coating:
    • 8 ounces semisweet chocolate (chopped)
    • (Optional) 1 tablespoon canola oil (for a thinner chocolate coating)


  1. Make the Coconut Filling:
    • In a large bowl, combine the shredded coconut.
    • Gradually add the sweetened condensed milk, mixing well after each addition. You want the mixture to be thick and moldable, but not dry and crumbly. If it’s too dry, add a little more condensed milk, one tablespoon at a time.
  2. Prepare the Pan:
    • Line an 8×8 inch baking dish with parchment paper, leaving an overhang on two sides for easy removal later.
  3. Press the Coconut Mixture:
    • Transfer the coconut mixture into the prepared baking dish and press it down firmly with a spoon to create an even layer.
  4. Chill the Coconut Layer:
    • Place the dish in the refrigerator and chill for at least 30 minutes, or until the coconut layer is firm.
  5. Cut the Coconut Layer into Bars:
    • Once chilled, remove the pan from the refrigerator and use the parchment paper overhang to lift the coconut layer out.
    • Place it on a cutting board and cut it into squares or bars of your desired size.
  6. Melt the Chocolate:
    • In a microwave-safe bowl or using a double boiler, melt the chopped chocolate over low heat. If using, stir in the canola oil for a thinner chocolate coating.
    • Be sure to stir frequently to prevent burning.
  7. Coating the Bars:
    • Using a fork or dipping tool, carefully dip each coconut bar into the melted chocolate, ensuring it’s fully coated.
    • Tap gently to remove any excess chocolate.
  8. Setting the Chocolate:
    • Place the chocolate-coated bars on a parchment paper-lined baking sheet.
    • Refrigerate for at least 20-30 minutes, or until the chocolate is completely set.

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