Chocolate Coconut Bars is a quick and easy dessert recipe where there are two layers. The first - is a crispy, buttery, flaky layer made of flour, sugar, and butter. The second one (aka the final layer) is a Chewy, Chocolaty, Coconutty layer topped with chopped Pecan Nuts & Toasted Coconuts. Don't miss - Chocolate Buttermilk Bars 🍫 and Pear Coconut Chocolate Bars 🍐🥥
Talking about Chocolate and Coconut desserts have you tried these Chocolate Coconut Balls or these Chocolate Dipped Coconut Macaroons?

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This is not your traditional Chocolate Coconut bar. The first layer is not made of Graham Crackers. Instead, I have used Butter, Sugar, Flour, and a pinch of salt to make my first layer.
And, the final layer doesn't use Sweetened Condensed Milk. Instead of that, I have used Heavy cream and some Granulated sugar along with Pecan Nuts, Semi-Sweet Chocolate Chips, and Sweetened Shredded coconut.
Don't worry this is not too sweet. In fact, this is:
- Chocolaty 💝🍫
- Coconutty 🥥🌴
- Crispy, Crunchy, and Chewy 😋😍
Chocolate Coconut Bars

These Chocolate Coconut Bars are baked in the oven and then cooled down. But, if you prefer No-Bake Bars you can skip flour for the bottom layer.
Instead of flour, you can use Graham Crackers Crumbs OR Pretzel Crumbs and Melted Butter to make the bottom layer.
I try to avoid making No-Bake bars since it requires long hours in the refrigerator to set. ❄️
Although I have made few No-Bake Bars in the past such as -
- No-Bake Peanut Butter Oatmeal Bars
- No-Bake Strawberry Oatmeal Bars with Chocolate Chunks
- No-Bake Chocolate Chip Cookie Dough Bars
For the second layer, you can use the ingredients mentioned in this recipe. And, then just freeze them until they are completely set.
Though No-Bake Chocolate Coconut Bars would be much easier. But, I prefer baking it. just a personal preference.
🥘 Ingredients
For First Layer
- All-Purpose Flour
- Granulated Sugar
- Melted Butter
- Kosher Salt
For Second Layer
- Sweetened Shredded Coconut
- Semi-Sweet Chocolate Chips
- Heavy Cream
- Granulated Sugar
- Pecan Nuts chopped
For topping
- Sweetened Shredded Coconut
See the recipe card for quantities.
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👩🏻🍳 Instructions
- Step 1: In a large mixing bowl combine flour, granulated Sugar, Melted Butter, and a Pinch of Salt. Bring it to a coarse mealy texture.


- Step 2: Press it down on a greased and parchment-lined brownie dish or any other square baking pan. Bake at 350F for 10-15 minutes. Once done allow it to cool down completely.

- Step 3: For the second layer we are going to combine Sweetened shredded coconut, Semi-Sweet Chocolate Chips, Heavy Cream, Granulated Sugar, and some chopped Pecan Nuts.

- Step 4: Place the second layer on the first layer. And then sprinkle some shredded coconut. Finally, bake in a preheated oven at 350F for 17-20 minutes.

- Step 5: Cool it down completely before serving.
🧊 Storage

These Chocolate Coconut Bars can be easily stored in the refrigerator for 3-5 days. But, not without keeping it in an air-tight container.
Freezing these Bars ❄️
You can also freeze them up for 1-2 weeks. But, before freezing make sure you place it in a freezer-friendly bag. Label the bag and before serving, just thaw it in the refrigerator or on the countertop for at least 1 hour.
Can I Make this Diary Free? 🥛
Yes, you can make Chocolate Coconut bars dairy-free. All you have to do is the following substitutions.
- Replace Regular Butter with Dairy-Free Butter. Or else you can also use Coconut oil.
- Replace Heavy Cream with Coconut Cream or Soy Milk or Almond Milk.
How to Cut Chocolate Coconut Bars Efficiently
You can cut your bars into 12 or 16 bars.
Use a plastic knife to make three even cuts from one side and 4 even cuts from the opposite direction. Cut all the way through the bottom of the pan.
Similar recipes you can try:
- No-Bake Apple Coconut Squares - Apples and coconut makes a great pair together.
- Apple Sheet Cake with Salted Caramel Frosting - One of the most traditional and delicious recipe
- White Chocolate Lemon Coconut Truffles - I bet you'll love this.
- Coconut Lime Tart - You'll love how well coconut pairs with lime
- Dark Chocolate Coconut Flour Brownies - Rich, Chocolaty, and Fudgy Brownies.
If you are making this recipe, then please leave a rating below. Take a snap and share it on Instagram with #recipemagik. Tag me @recipemagik, so that I can see how it turned out.
Chocolate Coconut Bars
INGREDIENTS
For First Layer
- ¾ Cup All-Purpose Flour
- 1 Cup Granulated Sugar
- 4-6 Tablespoon Melted Butter
- ¼ Teaspoon Kosher Salt
For Second Layer
- 1 Cup Sweetened Shredded Coconut
- ¾ Cup Semi-Sweet Chocolate Chips
- 3 Tablespoons Heavy Cream
- ¼ Cup Granulated Sugar
- ¼ Cup Pecan Nuts chopped
For topping
- Sweetened Shredded Coconut optional
INSTRUCTIONS
Making The First Layer
- Preheat oven to 350 degrees F and grease a 9x9 inch brownie dish or a square baking tray with non-stick cooking spray. Line it with parchment paper.In a large mixing bowl combine flour, granulated sugar, melted butter, and a pinch of kosher salt. It should have a coarse mealy texture.
- Press this down on a greased and parchment paper-lined brownie dish or a square baking pan. Bake this in a preheated oven at 350 degrees F for 15-minutes. Once done, remove it from the oven and allow it to cool down for 20-minutes on a wire rack.
Making the Final Layer
- In the meantime make the final layer. Take a separate medium-sized mixing bowl combine sweetened shredded coconut, semi-sweet chocolate chips, granulated sugar, heavy cream, and chopped pecan nuts.
- Once your first layer has cooled down completely, pour this coconut mixture on it. Spread it all over using a rubber spatula or the back of a spoon. Sprinkle some more shredded coconut on top.
- Bake for 15-20 minutes. Remove and cool down at room temperature for an hour before cutting and serving. See blog post on how to cut them efficiently.
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