Coconut Chocolate Chip Cookie Bars are a fresh twist on the classic magic cookie bars recipe. With a buttery cookie crust and a chewy coconut-chocolate filling, they’re the perfect treat for satisfying your sweet tooth!
I love bar cookies, because they’re simple to make with a minimum of prep time. This easy coconut cookie bar recipe comes together quickly, so you can quickly make a batch for snacking, sharing, or an easy dessert.
Perhaps you remember the vintage seven-layer bar recipe that was popular in the 1960s. This updated version is a little less cloyingly sweet, and instead of messy graham cracker crumbs this bar has a chewy cookie base with a touch of salt to balance the flavors.
If you enjoy easy bar cookies as much as my family and I do, be sure to check out our Smores Bars with Marshmallow Fluff, Chocolate Toffee Blondies and Butterscotch Brownies. (And if you love the flavor of sweetened coconut, you’ll love easy Coconut Almond Macaroons!)
Why You’ll Love These Magic Coconut Bars
Flavor and Texture : The buttery cookie crust provides the perfect base for the chewy, gooey coconut and chocolate filling! They’re crisp around the edges and chewy in the middle. Yum!
Simple and Quick: These Coconut Chocolate Chip Cookie Bars are easy to make, with minimal prep time and no complicated steps. They’re perfect for when you want a homemade treat without all the fuss.
Crowd-Pleasing: The recipe makes 24 bars – perfect for serving a crowd! Your friends will love the classic pairing of coconut and chocolate.
Key Ingredients and Substitutions
Here’s a picture of what you’ll need to make this chocolate chip coconut cookie bars recipe:
All-purpose Flour – All-purpose flour creates the perfect structure for both the crust and filling.
Brown sugar – Adds a deep caramel flavor and keeps the bars moist and chewy.
Butter – You can use salted or unsalted butter here!
Eggs – Provide structure and richness to the filling.
Vanilla – For a depth of flavor.
Chocolate chips – I used semi-sweet chocolate chips, but you can substitute milk chocolate or dark chocolate chips if you prefer. You can also do a mix of butterscotch chips and chocolate chips.
Sweetened shredded coconut – Chocolate chip cookie bars with coconut have a tropical flavor and chewy texture. You can use unsweetened coconut but the bars might be slightly drier.
Equipment Needed
You don’t need any special kitchen equipment or gadgets to make chocolate chip coconut bars:
- 9- by 13-inch baking pan
- Parchment paper
- Medium mixing bowl
- Whisk
- Microwave safe bowl
- Large bowl
- Cooling rack
Step by Step Instructions
STEP ONE: Preheat the oven to 350 degrees F.
STEP TWO: Line a 9- by 13-inch baking pan with parchment paper so that the paper extends up the sides of the pan.
STEP THREE: In a medium mixing bowl, whisk together 2 cups of the flour, 1 cup of the brown sugar, and the salt. In a small microwave safe bowl, melt the butter in the microwave. Stir the melted butter into the dry ingredients until well combined.
STEP FOUR: Press the cookie dough crust mixture into the bottom of the parchment paper lined baking dish. Bake at 350 degrees F for 12-15 minutes until lightly browned. Remove from the oven and cool for 10 minutes.
STEP FIVE: Reduce the oven temperature to 325 degrees F.
STEP SIX: In a large bowl whisk together the remaining 1/2 cup of flour, 1/4 cup of the brown sugar, 3 eggs, 1 can of sweetened condensed milk, and the vanilla extract. Melt the remaining ¼ cup of butter in the microwave in a microwave safe bowl, then stir into the filling mixture.
STEP SEVEN: Add the semisweet chocolate chips and 3 cups of the shredded coconut; stir well.
STEP EIGHT: Pour the filling mixture over the baked crust. Sprinkle the top with the remaining 1 cup of coconut.
STEP NINE: Bake the coconut bars as 325F for 30 minutes, until golden brown on top.
STEP TEN: Cool the bars in the pan for 10 minutes, then carefully remove from the pan by lifting the sides of the parchment paper and moving the bars to a cooling rack. Cool completely to room temperature, then cut into bars.
Serve and enjoy!
Recipe Variations
Add Mix-ins: Enhance the recipe by adding dried cherries, chopped pecans or walnuts, chopped toasted almonds, or toffee bits to the filling mixture.
Flavor Swaps: Try white chocolate chips instead of semisweet, or swap a teaspoon of almond extract for the vanilla for a slightly nutty flavor.
Topping Options: Drizzle the cooled bars with melted chocolate or caramel sauce for an extra special touch.
How to Store Leftovers
Store completely cooled coconut layer bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. If freezing, separate layers with parchment paper and thaw at room temperature before serving.
FAQs
For this recipe, sweetened works best because it provides both sweetness and moisture that contributes to the chewy texture of these bars. Unsweetened coconut tends to be drier, but if you prefer less sweetness, you can use unsweetened coconut!
For the perfectly chewy texture, start with the right combination of ingredients and avoid overbaking. We use brown sugar here instead of white sugar since it increases chewiness. The moisture from the sweetened condensed milk, eggs and butter helps maintain chewiness, and baking at lower temperatures for slightly longer times also preserves that desirable chewy texture. Finally, when storing, be sure to wrap the bars tightly!
Yes! To freeze, wrap the coconut chocolate chip cookie bars tightly in plastic wrap and place in a freezer-safe container. They’ll keep well for up to 2 months. Pre-cutting before freezing lets you thaw only what you need. Thaw at room temperature for 1-2 hours before serving.
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Printable Recipe Card
Coconut Chocolate Chip Cookie Bars
Equipment
- 9- by 13-inch baking pan
- Parchment paper
- medium mixing bowl
- Whisk
- microwave safe bowl
- Large bowl
- cooling rack
Ingredients
- 2 ½ cups flour divided
- 1/4 teaspoon fine sea salt
- 1 ¼ cup packed brown sugar divided
- 1 ¼ cup butter divided
- 3 large eggs
- 1 can 14 ounce sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- 4 cups sweetened shredded coconut divided
Instructions
- Preheat the oven to 350F degrees.
- Line a 9- by 13-inch baking pan with parchment paper so that the paper extends up the sides of the pan.
- In a medium mixing bowl, whisk together 2 cups of the flour, 1 cup of the brown sugar, and the salt. In a small microwave safe bowl, melt the butter in the microwave. Stir the melted butter into the flour mixture until well combined.
- Press the crust mixture into the bottom of the parchment paper lined baking pan. Bake at 350F for 12-15 minutes until lightly browned. Remove from the oven and cool for 10 minutes.
- Reduce the oven temperature to 325F degrees.
- In a large bowl whisk together the remaining ½ cup of flour, ¼ cup of the brown sugar, 3 eggs, 1 can of sweetened condensed milk, and the vanilla extract. Melt the remaining ¼ cup of butter in the microwave in a microwave safe bowl, then stir into the filling mixture.
- Add the semisweet chocolate chips and 3 cups of the shredded coconut; stir well.
- Pour the filling mixture over the baked crust. Sprinkle the top with the remaining 1 cup of coconut.
- Bake the coconut bars as 325F for 30 minutes, until golden brown on top.
- Cool the bars in the pan for 10 minutes, then carefully remove from the pan by lifting the sides of the parchment paper and moving the bars to a cooling rack. Cool completely to room temperature, then cut into 24 bars and serve.
Notes
Nutrition
Got questions? Just ask! I’m happy to help.
If you post your creations on social media, tag #HappySimpleLiving so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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Eliza Cross is the creator of Happy Simple Living, where she shares ideas to help busy people simplify cooking, gardening, holidays, home, and money. She is also the award-winning author of 17 cookbooks, including Small Bites and 101 Things To Do With Bacon.
I love making bar cookies because they’re fast, easy, and you get two dozen to share! These coconut chocolate bars are sweet, chewy, tasty, and always popular for potlucks and parties. I hope you enjoy the recipe, and if you make it please share your comments! ~Eliza