Cooking with U: Chocolate Coconut Bars

Courtesy of Samantha St. Marie
Courtesy of Samantha St. Marie

Chocolate coconut bars are a great treat for the lovers of coconut and chocolate cookies. The bars are nice and chewy with a bit of crunch from the walnuts. A little goes a long way with these bars and they almost taste better when cut into smaller squares, which also gives the baker a bigger bang for his or her buck. Even if you are not totally sold on coconut, this recipe is worth a try for the varying flavors and enjoyable texture.

Ingredients Cookie Base

⅔ cup white sugar ½ cup butter (1 stick)

¼ cup unsweetened cocoa powder

1 large egg

1 tablespoon water

1¼ cup flour

¼ teaspoon salt


1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (generic brand condensed milk does not work as well as it is less spreadable)

3 tablespoons flour

1 teaspoon vanilla extract

1 package semi-sweet chocolate chips

⅔ cups chopped walnuts

½ cup flaked coconut


Preheat oven to 325 degrees for a glass dish and 350 degrees for nonstick pan. Grease the 13 inch x 9 inch x 2 inch dish with butter and line with parchment paper. For the cookie base, cream together the room temperature butter, sugar, cocoa powder, egg and the water.

In a separate bowl, mix together the all-purpose flour and salt. Gradually pour the dry ingredients into the wet and mix until all is combined. Spread the mixture out into the bottom of the dish and put into the oven for 10 minutes.

For the filling, mix together the sweetened condensed milk, flour, and vanilla extract. Once combined well, stir in the chocolate chips, walnuts and coconut flakes.

After the cookie base has been removed from the oven and cooled slightly, dollop the filling over the top. Try to refrain from spreading the mixture, as it may pull up the cookie base. Instead dollop and gently push down with the back of a spoon until the cookie base is completely covered. Return the dish to the over for an additional 20 minutes.

Remove from the oven and cool completely. Remove the bars to a wire rack by simply picking up the entire cookie bar using the edges of the parchment paper. Once completely cooled (this will take a while) cut into desired sized bars. Can keep in the freezer for up to one year. Recipe courtesy of Samantha St. Marie ’18.


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