Indulge in these rich and chewy Coconut Cookie Bars that combine the buttery goodness of graham cracker crust with a luscious coconut filling and a mix of chocolate chips. Perfect for holidays, potlucks, or simply satisfying your sweet tooth, these bars are a quick and easy treat to whip up. With optional toasted coconut on top, they offer a delightful crunch and extra depth of flavor!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Filling:
- 1 (14 oz) can sweetened condensed milk
- 1 ½ cups sweetened shredded coconut
- ½ cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- ½ cup chopped pecans or almonds (optional)
- ¼ teaspoon salt
For the Topping (Optional):
- ½ cup sweetened shredded coconut, toasted
Instructions
- Prepare the Crust : Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper. In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared baking pan to form the crust. Set aside.
- Make the Filling : In a large bowl, combine the sweetened condensed milk, shredded coconut, semi-sweet chocolate chips, white chocolate chips, chopped nuts (if using), and salt. Mix until well combined.
- Assemble the Bars : Pour the coconut filling over the graham cracker crust, spreading it evenly with a spatula.
- Bake : Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set.
- Prepare the Topping (Optional) : While the bars bake, toast the additional shredded coconut (if using) by spreading it on a baking sheet and baking at 350°F (175°C) for 3-5 minutes, or until lightly golden. Keep an eye on it to prevent burning.
- Cool and Slice : Allow the bars to cool completely in the pan before slicing into squares or rectangles. For cleaner cuts, refrigerate the bars for 30 minutes before slicing.
- Garnish and Serve : If desired, sprinkle the toasted coconut over the top of the bars before serving. Enjoy them as a sweet snack, dessert, or party treat!
Conclusion
These Coconut Cookie Bars are a decadent and easy-to-make dessert that will impress any crowd. With layers of buttery graham cracker crust, chewy coconut filling, and gooey chocolate chips, each bite is a heavenly treat. Whether you’re baking for a special occasion or a weekday indulgence, this recipe guarantees satisfaction. Add the optional toasted coconut topping for an extra touch of flavor and texture!
Coconut Cookie Bars: A Sweet and Chewy Delight
Chewy coconut cookie bars with a graham cracker crust, chocolate chips, and optional toasted coconut topping. A simple and irresistible dessert!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs about 10 full sheets
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
For the Filling:
- 1 14 oz can sweetened condensed milk
- 1 ½ cups sweetened shredded coconut
- ½ cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- ½ cup chopped pecans or almonds optional
- ¼ teaspoon salt
For the Topping Optional:
- ½ cup sweetened shredded coconut toasted
Instructions
- Prepare the Crust : Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper. In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared baking pan to form the crust. Set aside.
- Make the Filling : In a large bowl, combine the sweetened condensed milk, shredded coconut, semi-sweet chocolate chips, white chocolate chips, chopped nuts (if using), and salt. Mix until well combined.
- Assemble the Bars : Pour the coconut filling over the graham cracker crust, spreading it evenly with a spatula.
- Bake : Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set.
- Prepare the Topping (Optional) : While the bars bake, toast the additional shredded coconut (if using) by spreading it on a baking sheet and baking at 350°F (175°C) for 3-5 minutes, or until lightly golden. Keep an eye on it to prevent burning.
- Cool and Slice : Allow the bars to cool completely in the pan before slicing into squares or rectangles. For cleaner cuts, refrigerate the bars for 30 minutes before slicing.
- Garnish and Serve : If desired, sprinkle the toasted coconut over the top of the bars before serving. Enjoy them as a sweet snack, dessert, or party treat!