Chocolate Chip Coconut Bars With A Buttery Brown Sugar Crust

These chocolate chip coconut bars are rich, chewy, and perfect for any sweet craving. If you love magic cookie bars, you’ll flip for these goodies with a buttery brown sugar crust.

You can't go wrong with these coconut bars, also known as coconut picnic bars.

They are perfect for a summer picnic, a road trip snack, or a sweet treat alongside your morning coffee.

Make someone's day by packing them in a lunchbox for a sweet mid-day treat!

With a crust that’s rich and buttery like a shortbread cookie yet irresistibly soft, they’re a dessert you’ll want to make again and again.

For even more coconut goodness, be sure to try this easy chocolate fudge with coconut and walnuts or these pineapple coconut cookies.

WHY YOU WILL LOVE THESE COCONUT BARS

• Super Easy to Make – With simple ingredients and minimal prep, these bars come together quickly, making them a stress-free dessert for any occasion.
• Chocolate + Coconut = Perfection – If you love the classic combo of toasty coconut and melted chocolate, these bars will become your new favorite sweet treat!
• Chewy Meets Crunchy – The combination of a soft, cookie-like crust and chewy coconut topping creates an irresistible texture in every bite.
• Great for Make-Ahead Treats – These bars store well, making them perfect for prepping in advance for parties, lunchboxes, or a quick snack throughout the week.

Ingredients: 

• 2 ½ cups flour, divided 
• 1 ¼ cup packed brown sugar, divided 
• 1 ¼ cup butter, divided 
• 3 large eggs 
• 1 can (14 ounce) sweetened condensed milk 
• 2 teaspoons vanilla extract 
• 1 cup semisweet chocolate chips 
• 4 cups sweetened shredded coconut, divided 

HOW TO MAKE COCONUT BARS 

• Preheat the oven to 350F degrees. 
• Line a 13x9 inch baking pan with parchment paper so that the paper extends up the sides of the pan. 
• In a medium mixing bowl, whisk together 2 cups of the flour and 1 cup of the brown sugar.

• In a small microwave safe bowl, melt the butter in the microwave. Stir the melted butter into the flour mixture until well combined. 

• Press the crust mixture into the bottom of the parchment paper lined baking pan.

• Bake at 350F for 12-15 minutes until lightly browned. Remove from the oven and cool for 10 minutes. 

• Reduce the oven temperature to 325F degrees. 

• In a large bowl whisk together the remaining ½ cup of flour, ¼ cup of the brown sugar, 3 eggs, 1 can of sweetened condensed milk, and the vanilla extract.

• Melt the remaining ¼ cup of butter in the microwave in a microwave safe bowl, then stir into the filling mixture. Add the semisweet chocolate chips and 3 cups of the shredded coconut; stir well. 

• Pour the filling mixture over the baked crust.

• Sprinkle the top with the remaining 1 cup of coconut. 

• Bake the coconut bars as 325F for 30 minutes, until golden brown on top. 

• Cool the bars in the pan for 10 minutes, then carefully remove from the pan by lifting the sides of the parchment paper and moving the bars to a cooling rack.

•  Cool completely to room temperature, then cut into bars and serve. 

Get ready to serve these on repeat at summer barbecues! You can even swap in different chocolate chips, add nuts, or drizzle with caramel for a unique twist every time. Let me know if you give these a try.

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