Indulgent yet wholesome, these Coconut Cookie Bars are the perfect sweet treat to have on hand for those busy days!
I’ll never forget the first time I made these coconut cookie bars. It was a late Sunday afternoon, and the sun was streaming through my kitchen window. I had a playlist of gentle tunes on in the background, and I found myself searching for something comforting but simple to enjoy with my afternoon latte. After a long workweek, I was looking for a snack that would put the final touch on my weekend oasis. With the first bite of these coconut cookie bars, my kitchen was fully transformed into a cozy retreat from the hustle and bustle of the week before.
These bars are truly a celebration of flavor and texture. The creamy coconut milk and coconut oil create a soft, luscious base. Chocolate chips and unsweetened cocoa powder add chocolaty depth, and toasted coconut flakes and crunchy almonds add a textural touch to this recipe. A hint of sea salt provides a contrast that amplifies the rich chocolate notes. Honey lends a natural sweetness to these bars, and a drizzle of melted almond butter makes them even more decadent. Each ingredient works together to create a bar that’s rich and indulgent without feeling heavy.
Whether you’re on the hunt for a post-work treat or a midday pick-me-up, these coconut cookie bars are versatile, easy to make, and totally satisfying.
How to customize your cookie bars
Another great thing about this recipe is how easy it is to tweak in accordance with your personal tastes. If you’re looking for a nut-free version, for example, you could experiment by replacing the almonds and almond butter with sunflower seeds and sunflower seed butter. For added crunch, consider adding chopped walnuts or pecans to your coconut cookie bars. Love chocolate? Feel free to incorporate white or dark chocolate chips into this recipe. Want to add a touch of warmth? I’d recommend adding a dash of cardamom, cinnamon, or even chili powder for a more complex flavor that’s sure to wow the crowd. Looking to make a batch of single-serving bites to store and enjoy later? Instead of pressing your cookie bar mixture into a pan, you could also press the mixture into individual muffin or cupcake tins. This simple step can transform these bites into a treat that’s perfect for gifting, entertaining, or grabbing on the go.
How do I store leftovers?
The real beauty of these coconut cookie bars is just how easy it is to store them. Once your bars have cooled, transfer them to an airtight container. You can keep them at room temperature for up to 3 days or in the fridge for up to 1 week. If you’re looking for longer storage, you can also freeze your cookie bars for up to 3 months. Just make sure to double-wrap them in plastic and transfer them to a freezer-safe container or Ziploc bag. Frozen bars can be thawed in the fridge overnight.
Serving suggestions
These coconut cookie bars work great as a snack on their own, but you can also pair them with a range of sides or drinks. For an easy everyday treat, you could serve your cookie bars with a Caramel-Vanilla Iced Coffee, a Caramel Macchiato, or an Iced Latte. Planning to serve these cookie bars as part of a treat platter at your next event? You could serve them alongside these Seven-Layer Cookies, Avocado Cookies With Chocolate Chips, or even a Fresh Fruit Bowl.
Ingredients
- 1 14-ounce can full-fat coconut milk
- 1/2 cup + 3 tablespoons honey divided
- 2/3 cup almonds
- 1/2 cup unsweetened coconut flakes
- 1/3 cup coconut oil at room temperature, should be the consistency of softened butter
- 3/4 cup coconut flour sifted
- 2 tablespoons unsweetened cocoa powder
- Pinch of sea salt
- 1/2 cup chocolate chips
- 2 tablespoons melted almond butter divided
Instructions
- In a large pot set over high heat, whisk together the can of coconut milk and 1/2 cup of honey, reserving the remaining honey for later. Bring the mixture to a boil and boil for 1 minute, stirring constantly. Then, turn the heat down to medium and simmer for 16-20 minutes, stirring frequently, until the sauce is reduced to 1 cup.
- While the sauce boils, place the almonds and coconut flakes on separate small pans and bake at 350°F until toasted. This takes about 4-5 minutes for the coconut and about 10-12 minutes for the almonds. Once toasted, finely chop the almonds and set aside.
- While the sauce continues to cook, line an 8×8-inch pan with parchment paper, spraying the sides generously with coconut oil spray. It helps to spray the bottom of the pan before putting in the parchment paper, to secure it.
- In a large bowl, using an electric hand mixer, beat the remaining 3 tablespoons of honey with the coconut oil until smooth and creamy. Stir in the flour, cocoa powder, and pinch of salt until a wet dough forms.
- Press the dough evenly into the bottom of the pan.
- Once the coconut milk mixture has reduced, transfer to a measuring cup and set aside to cool and thicken a little more while the crust bakes.
- Now, bake the crust at 350°F for 7-8 minutes, until the edges are lightly golden brown. Your crust will probably rise in a few areas. Once it's out of the oven, use a small spoon to quickly press it all back down, making sure you don't leave any cracks in the crust.
- As soon as the crust comes out of the oven, sprinkle the chopped nuts on top and lightly press them into the crust. Then, sprinkle on the chocolate chips evenly, followed by the coconut flakes.
- Pour the coconut milk mixture evenly over the top of the surface. Then, gently shake the pan around until the coconut milk mixture begins to sink between the layers. Drizzle with 1 tablespoon of the melted almond butter.
- Place into the oven and bake until the sides are lightly golden brown, about 27-28 minutes.
- Remove from the oven and cool to room temperature. Then, drizzle with the remaining almond butter, cover, and refrigerate overnight.
- The next day, run a very sharp knife around the edge of the pan, slice into bars, and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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