This chocolate coconut bars recipe combines a cocoa graham base, a thick coconut filling, and smooth ganache for one of the most reliable bar dessert recipes you’ll ever make. It falls into that sweet spot of coconut chocolate bars that feel indulgent but come together with pantry staples. If you’re browsing recipes with coconut or want a chocolate dessert bar that cuts cleanly and stores well, this version delivers. The chewy center and glossy topping make these bars easy to slice, share, and save.
The structure works because of contrast. A firm chocolate-graham base supports a gooey coconut middle, sealed with soft ganache. That tension in texture keeps everything from blending into one bite.
The ratio matters here. The base holds together with butter and melted chocolate, not just crumbs, which gives it strength. The filling leans on sweetened condensed milk, not cream, to avoid collapse during slicing. I tested several combinations, but the 1:1:1 approach between base, filling, and ganache gave the cleanest cuts and best flavor carry.
I’ve made dozens of versions of layered bars with coconut, and this one sets cleaner than most. No weeping, no crumbling.
Why I Use These Ingredients
Semi-sweet chocolate chips give the base enough depth without turning it bitter. I use the same chips for the ganache to keep things consistent across layers. The cocoa powder boosts the chocolate flavor in the crust and prevents it from tasting too soft or sweet.
Crushed graham crackers bring texture. I prefer the finer crumb you get from pulsing them in a food processor rather than using store-bought graham crumbs, which tend to be too coarse. Powdered sugar, not granulated, dissolves into the warm chocolate base better and doesn’t leave a grainy texture.
The coconut filling uses only three ingredients, but each one matters. I use sweetened shredded coconut, not desiccated or unsweetened flakes, because it sticks better and softens slightly from the condensed milk. The vanilla rounds it out.
You can see a similar coconut mixture used in my Bounty Bars Recipe, though these bars are layered, not dipped.
Spotlight: The Ganache Layer
The ganache is simple, but I always pay attention here. I bring the cream just to a simmer, not a boil, before pouring it over the chocolate. That avoids splitting and keeps the top glossy. Stirring it too soon will dull the shine, so I wait the full 2–3 minutes before whisking.
A pinch of salt cuts the sweetness. Always use it. Even in sweet recipes like this, salt makes the chocolate more pronounced.
I use the same topping on my Chocolate Coconut Cake, and it behaves the same way. Smooth, firm once chilled, and never greasy.
Assembling
You’ll know the base is ready when it pulls away from the sides of the saucepan and forms a thick paste. It shouldn’t look dry or crumbly. Press it down with the back of a glass. It needs to feel firm before you move on.
The coconut layer should be sticky but not runny. If it spreads too easily or starts to seep, you’ve added too much milk. Press it down gently, then chill again before pouring the ganache.
After you spread the ganache, tilt the pan gently to help it level. Don’t try to smooth it too much or it’ll start to pull at the coconut beneath.
When the Bars Are Ready to Cut
The ganache should feel firm to the touch. The edges will resist a little but shouldn’t crack. Use a sharp knife and wipe it clean between slices. This part makes the difference between messy bars and clean, bakery-style squares.
If the base crumbles when slicing, it wasn’t pressed firmly enough or didn’t chill long enough. Let it set fully. I usually give it 2 hours, though overnight works even better.
Troubleshooting Common Issues
If the ganache separates, the cream may have been too hot. Let it sit before stirring.
If the coconut filling seeps out, it may not have set properly. Chill between steps.
If the crust breaks apart, check the crumb ratio next time and press with more pressure.
If bars feel greasy, try a slightly darker chocolate in the ganache.
Variations You Can Try
For a richer flavor, swap half the graham crumbs with crushed chocolate wafers.
Add ¼ teaspoon almond extract to the coconut layer for a deeper flavor.
Use dark chocolate chips instead of semi-sweet for a more intense ganache.
Add chopped pecans or almonds between the coconut and ganache layers for crunch.
Storage Notes
Store bars in the refrigerator in a lidded container for up to 1 week.
They freeze well. Wrap each bar individually and store for up to 2 months.
To thaw, let them sit at room temperature for 15 minutes. The ganache softens first.
I’ve noticed the crust stays firmer if you store them in a shallow container rather than stacking.
Serving Ideas
Serve chilled as neat squares on a tray of bar dessert recipes. Cut smaller for lunchbox-sized bites.
Stack three on a plate for dramatic presentation. Pair with espresso or black tea for contrast.
Use in dessert boxes alongside Coconut Cheesecake Bars.
Include in a holiday gift tin with Chocolate Coconut Fudge.
Save This Recipe for Later
Pin this Chocolate Coconut Bars Recipe to your Coconut Desserts or Squares and Bars Recipes board and keep it handy next time you want something chocolatey and easy.
Let me know in the comments how yours turned out or if you swapped in a different chocolate or crust. I love hearing how others adapt it.
Chocolate Coconut Bars Recipe
These chocolate coconut bars are rich, chewy, and simple to make. Perfectly layered with a chocolate base and a gooey coconut center, they’re a hit for any gathering. This recipe fits right into your list of bar dessert recipes and squares and bars recipes with a decadent finish. Made with pantry staples, it’s one of those healthy coconut desserts you can prep quickly and enjoy throughout the week. Try these layered bars with coconut for your next dessert craving.
Ingredients
- FOR THE CHOCOLATE BASE
- 1 ½ cups semi-sweet chocolate chips
- ½ cup unsalted butter
- 1 ½ cups crushed graham cracker crumbs
- ¼ cup cocoa powder
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- FOR THE COCONUT FILLING
- 2 ½ cups sweetened shredded coconut
- ⅔ cup sweetened condensed milk
- 1 tsp vanilla extract
- FOR THE CHOCOLATE GANACHE TOPPING
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- Pinch of salt
Instructions
- PREPARE THE PAN: Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy lifting once the bars are set.
- MAKE THE CHOCOLATE BASE: In a medium saucepan over low heat, melt the chocolate chips and butter together, stirring frequently until fully smooth. Remove from heat and whisk in the cocoa powder, powdered sugar, vanilla extract, and salt until combined. Stir in the graham cracker crumbs and mix until a thick, even paste forms. Press the mixture firmly and evenly into the bottom of the prepared pan using the back of a spoon or a flat-bottomed glass. Place the pan in the refrigerator to chill while preparing the next layer.
- MAKE THE COCONUT FILLING: In a medium bowl, stir together the sweetened shredded coconut, sweetened condensed milk, and vanilla extract until the mixture is fully combined. Spread the coconut mixture over the chilled chocolate base, pressing it down gently with an offset spatula to create an even layer. Return the pan to the refrigerator to set while making the ganache topping.
- MAKE THE GANACHE TOPPING: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil. Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 2 to 3 minutes. Stir until the mixture is smooth and glossy, then add a pinch of salt and stir again. Pour the ganache over the coconut layer and use a spatula to spread it into an even layer.
- CHILL AND SLICE: Refrigerate the assembled bars for at least 2 hours, or until fully set. Once firm, lift the bars from the pan using the parchment overhang. Slice into 16 squares using a sharp knife, wiping the blade clean between cuts for neat edges.
Notes
Bars can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 2 months. Let frozen bars sit at room temperature for 10–15 minutes before serving.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 294Total Fat 19gSaturated Fat 12gUnsaturated Fat 7gCholesterol 29mgSodium 58mgCarbohydrates 31gFiber 3gSugar 24gProtein 3g
