These homemade Chocolate Coconut Candy Bars are a delicious, no-bake treat that’s both simple and satisfying.
Packed with fiber-rich shredded coconut and protein from almonds, they offer a sweet indulgence with healthy fats.
Quick to assemble and perfect for meal prep, these bars are ideal for snacking, dessert, or gifting, making them a versatile addition to any kitchen.
Chocolate Coconut Candy Bars
Equipment
- 1 8×8 inch baking dish
- Baking paper or aluminum foil
- Nonstick spray
- Mixing Bowl
- Spatula
- Knife
- Fork
- Tray lined with parchment paper
Ingredients
- 1 can 14 oz sweetened condensed milk
- 3 cups unsweetened shredded coconut adjust as needed
- 36 roasted almonds for 18 bars; 2 per bar
- 14 –16 oz milk chocolate chopped
Instructions
- Prepare Your Baking Dish: Start by lining an 8×8-inch baking dish with either parchment paper or aluminum foil. Make sure to leave an overhang on the sides—this will help you lift the candy bars out later with ease. Lightly spray the lining with nonstick spray to prevent sticking. Set the dish aside while you prepare the coconut mixture.
- Combine Sweetened Condensed Milk and Coconut: In a medium-sized mixing bowl, pour in the entire can of sweetened condensed milk. Gradually add 2 cups of unsweetened shredded coconut and stir until the mixture is well combined. The consistency should be thick but still slightly sticky. If it feels too runny to hold shape, slowly add more coconut, about ¼ cup at a time, until it’s moldable but not dry.
- Spread Coconut Mixture in Dish: Transfer the coconut mixture into your prepared baking dish. Wet your hands with a little water or lightly dampen a spatula to prevent sticking. Press the mixture firmly into the dish, spreading it into an even layer. Smooth the surface as much as possible. The goal is a uniform base that will make cutting and shaping the bars easier later.
- Arrange Roasted Almonds: Place roasted almonds evenly on top of the coconut layer. For 18 bars, use 36 almonds, arranging two per bar. Press the almonds gently into the coconut mixture so they stick, but don’t press too hard or the base may compress unevenly. This step gives the bars their signature nutty crunch.
- Firm the Mixture in Freezer: Place the baking dish in the freezer for 15–20 minutes. This allows the coconut-almond base to firm up, making it easier to cut into bars without crumbling. While waiting, prepare your cutting surface and parchment-lined tray for chocolate coating.
- Cut and Shape the Bars: After the base has firmed, carefully lift it out of the dish using the parchment or foil overhang. Transfer it to a cutting board. Using a sharp knife, cut the base into your desired number of bars (18 is recommended). Gently press the edges of each bar with your fingers to create smooth, rounded edges for a polished look. Return the cut bars to the freezer for an additional 30 minutes to harden fully.
- Melt the Chocolate: While the bars are firming, chop 14–16 oz of milk chocolate into small, even pieces. Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring between each, until smooth and fully melted. Be careful not to overheat, as this can cause the chocolate to seize.
- Coat the Bars with Chocolate: Line a tray with parchment paper to catch any drips. Remove a few bars at a time from the freezer so the others remain firm.Using a fork, dip each bar into the melted chocolate, ensuring it is completely coated. Tap the fork gently on the side of the bowl to remove excess chocolate. Place the coated bars on the parchment-lined tray.
- Set the Chocolate: Place the chocolate-coated bars in the refrigerator or freezer until the chocolate has fully set, about 10–15 minutes. This step ensures the chocolate is firm and gives the bars a professional, glossy finish.
- Serve or Store: Once the chocolate is set, your bars are ready to enjoy. They can be stored in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for longer storage. Perfect for quick snacks, dessert, or gifting, these bars combine sweet coconut, crunchy almonds, and creamy chocolate for an irresistible treat.
Notes
- The amount of shredded coconut may vary depending on the brand and moisture content—adjust gradually to achieve a moldable but not dry mixture.
- You can substitute roasted almonds with other nuts such as cashews or pecans if preferred.
- Use high-quality milk chocolate for the best flavor and smooth coating.
- Wetting your hands or spatula when pressing the coconut mixture helps prevent sticking.
- For cleaner chocolate coating, ensure bars are firm and cold before dipping.
- These bars are freezer-friendly and can be stored for up to a month.
Chef’s Secrets For Perfect Bars
The key to making perfect Chocolate Coconut Candy Bars is in the texture and firmness of the coconut mixture.
Always start with a slightly sticky mixture that holds together when pressed—it shouldn’t be too dry or crumbly.
Wetting your hands or spatula while pressing the mixture ensures smooth edges and an even layer.
Firming the bars in the freezer before cutting helps prevent breakage and allows for neat, uniform pieces.
When melting chocolate, use gentle heat to avoid scorching, and consider stirring in a teaspoon of coconut oil for extra shine.
Serving Suggestions To Impress Guests
These candy bars are versatile and pair beautifully with both beverages and other desserts.
Serve them chilled alongside a hot cup of coffee, tea, or even a cold glass of almond milk.
For parties, you can arrange them on a decorative platter with a drizzle of extra melted chocolate or sprinkle of toasted coconut for an elegant presentation.
They’re also perfect for gifting—wrap each bar in parchment paper and tie with a ribbon for a homemade treat everyone will love.
Storage Tips For Long-Lasting Bars
Chocolate Coconut Candy Bars store well both in the refrigerator and freezer.
For short-term storage, place them in an airtight container in the fridge for up to two weeks.
To maintain freshness for longer periods, layer the bars between parchment paper in a freezer-safe container and freeze for up to a month.
Avoid storing them at room temperature for extended periods, as the chocolate may soften and become sticky.
When ready to serve from the freezer, allow the bars to sit for a few minutes at room temperature for easier cutting and a better texture.
Frequently Asked Questions
1. Can I make this recipe dairy-free?
Yes! Substitute sweetened condensed milk with a plant-based condensed milk and use dairy-free chocolate. The texture may vary slightly, but the bars will remain delicious and firm once chilled.
2. Can I use different nuts instead of almonds?
Absolutely. Roasted cashews, pecans, or hazelnuts work well. Adjust the quantity to maintain two nuts per bar or to your preferred topping size.
3. How can I prevent the chocolate from melting?
Keep the bars firm and cold before dipping in chocolate. Work quickly in a cool environment, and refrigerate or freeze immediately after coating to ensure the chocolate sets properly.
4. Can I make the bars ahead of time?
Yes, these bars are perfect for meal prep. Store them in the fridge for up to two weeks or in the freezer for longer storage. They maintain their flavor and texture very well.
5. Why is my coconut mixture too runny?
The mixture may be too wet if the condensed milk brand is very liquid or if not enough coconut is added. Gradually mix in extra shredded coconut until the mixture is thick enough to hold shape when pressed.
