Prep Time: 20 minutes
Cook Time: 2–3 minutes to melt the chocolate
Chill Time: About 1½ hours
Servings: 12 bars
These homemade chocolate coconut bars have a soft, chewy coconut center and a smooth milk chocolate coating. The photo shows the process: shape the coconut mixture into small bars, dip them in melted chocolate, and chill them until the coating sets. They make an easy dessert for parties, lunch boxes, or an afternoon treat with coffee.
Ingredients
For the coconut filling
- 3 cups sweetened shredded coconut
- ¾ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the chocolate coating
- 2 cups milk chocolate chips
- 2 teaspoons coconut oil
Instructions
- Prepare the tray. Line a baking sheet or large plate with parchment paper. Choose one that fits in your freezer. This will keep the shaped bars from sticking and make them easier to move when it is time to dip them.
- Make the coconut filling. Add the shredded coconut, sweetened condensed milk, vanilla extract, and salt to a large bowl. Stir until the condensed milk is evenly distributed and the coconut looks moist throughout. The mixture should hold together when squeezed in your hand. If it crumbles, stir in another teaspoon or two of condensed milk. If it feels too wet to shape, add a little more coconut.
- Shape the bars. Divide the mixture into 12 equal portions. Press each portion firmly together, then shape it into a short rectangle with rounded edges. Place the bars on the lined tray, leaving a little space between them. Pressing firmly is important: loosely shaped bars may fall apart in the melted chocolate.
- Freeze until firm. Place the tray in the freezer for about 30 minutes. The bars should feel firm when gently picked up, but they do not need to freeze solid. Chilling helps them keep their shape and makes dipping much easier.
- Melt the chocolate. Put the milk chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring well after each interval, until nearly all the chocolate has melted. Continue stirring until smooth. Avoid overheating it, which can make the chocolate thick or grainy. Alternatively, set a heatproof bowl over a saucepan of barely simmering water and stir until melted, keeping water out of the chocolate.
- Dip the coconut bars. Remove a few bars from the freezer at a time, leaving the rest chilled. Lower one bar into the melted chocolate and turn it gently with a fork until fully coated. Lift it out on the fork and tap the fork lightly against the side of the bowl to let excess chocolate drip off. Place the coated bar back on the parchment. Repeat with the remaining bars.
- Set the coating. Refrigerate the dipped bars for about 1 hour, or until the chocolate is firm. If you want a thicker coating, let the first layer set, then dip each bar a second time and chill again.
- Serve. Enjoy the bars cold for a firmer bite, or let them sit at room temperature for 5–10 minutes for a softer coconut center.
Recipe Notes
Sweetened shredded coconut gives these bars their chewy texture and provides some of their sweetness. Sweetened condensed milk binds the coconut together, so there is no need to bake the filling. Vanilla adds a gentle dessert flavor, while a small amount of salt balances the sweetness.