Choco-Coconut Bar Cookies

Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This recipe for coconut bar cookies came to me from my maternal Gramie Watson and quickly became a most-requested item at the kids' schools as well as at church and other venues where it was sampled.

By debbthebee

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Recipe Summary

prep:
10 mins
cook:
26 mins
additional:
1 hr
total:
1 hr 36 mins
Servings:
30
Yield:
30 bar cookies
Nutrition Info
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Mix 1 1/2 cups flour, butter, brown sugar, and 1/4 teaspoon salt together in a bowl using a pastry blender until crumbly. Pat crust mixture into a 9x13-inch baking pan.

  • Bake in the preheated oven until set, about 10 minutes. Sprinkle chocolate chips over crust and return to the hot oven until chips are softened, about 1 minute. Remove from oven and gently spread softened chocolate over the crust. Leave oven on.

  • Beat eggs in a bowl until light and frothy; add shredded coconut, 2 tablespoons flour, vanilla extract, baking powder, and 1/4 teaspoon salt. Spread egg mixture over the chocolate-covered crust.

  • Bake in the hot oven until light golden and center is set, 15 to 20 minutes. Allow to cool completely, at least 1 hour. Cut into 1x3-inch bars.

Cooks' Notes:

Substitute milk chocolate chips for semisweet ones, if desired.

Do not overbake in Step 3, or the chocolate chips will harden and become unspreadable.

Nutrition Facts

Per Serving:
141 calories; protein 1.7g; carbohydrates 17.8g; fat 7.9g; cholesterol 20.5mg; sodium 86.3mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Maria Leifson
Rating: 5 stars
08/07/2018
These are very good and sweet. I made two changes though. I spread a layer of raspberry preserves on the crust. Then melted the morsels in the microwave just enough to be able to spread them over the raspberry layer. I used the preserves because I wanted to finish up the jar and I do love chocolate and rasberries together. Read More

Most helpful critical review

TUNISIANSWIFE
Rating: 3 stars
11/13/2019
I made the recipe as written except I used unsweetened coconut. I ended up having to throw the whole pan out. The crust is very very thin and almost like damp sand when placed in the pan. (and I even sift my flour always). I would suggest if you are making these to melt the chocolate first and then spread instead of that extra minute in the oven. The crust was a very dark brown by the time they were done and tasted like pie crust. I would also suggest you not use unsweetened coconut. the topping barely covered the top and was too chewy. I've gone over this recipe to make sure I didn't mis-measure but the topping was very dry the chocolate hardens and the crust is very thin and not sweet at all. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Kim
Allstar
Rating: 5 stars
04/20/2018
OH. MY. GOODNESS. These are divine! Rich chewy just the right amount of coconut. Definitely cut them into small pieces as they are quite decadent! I halved the recipe and made it in an 8x8 pan. I was a little worried while making these because the topping was watery difficult to spread over the chocolate and it didn't seem like there'd be enough to cover the whole thing. But it baked up nice with a few peaks of chocolate here and there. I also added a pinch of sugar to the topping as my coconut was unsweetened. Oh and I used dark chocolate chips and I would definitely recommend using them! Thanks for the recipe! (Also the chocolate does harden once they are cool. I wouldn't keep them in the fridge or you might lose a tooth! I'm wondering if adding a little cream to the chocolate would keep it a little softer? Still delicious though!) Read More
Maria Leifson
Rating: 5 stars
08/07/2018
These are very good and sweet. I made two changes though. I spread a layer of raspberry preserves on the crust. Then melted the morsels in the microwave just enough to be able to spread them over the raspberry layer. I used the preserves because I wanted to finish up the jar and I do love chocolate and rasberries together. Read More
Candace Peterson
Rating: 5 stars
08/01/2018
Scumptious!! The butter brown sugar crust is crispy and then the chocolate and toasted coconut. MMmm! It don't know if it will help but I had a tinsey bit of evaporated milk left in the frig and mixed it with the chocolate before melting it. I was wondering too if I could just melt the chocolate chips in the microwave and then spread them on the crust? But yes! I can see these being very dangerous to have close at hand!!!!! Read More
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TUNISIANSWIFE
Rating: 3 stars
11/12/2019
I made the recipe as written except I used unsweetened coconut. I ended up having to throw the whole pan out. The crust is very very thin and almost like damp sand when placed in the pan. (and I even sift my flour always). I would suggest if you are making these to melt the chocolate first and then spread instead of that extra minute in the oven. The crust was a very dark brown by the time they were done and tasted like pie crust. I would also suggest you not use unsweetened coconut. the topping barely covered the top and was too chewy. I've gone over this recipe to make sure I didn't mis-measure but the topping was very dry the chocolate hardens and the crust is very thin and not sweet at all. Read More
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