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Coconut Bars Two Ways

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Bothe

Coconut Bars Two Ways Recipe

Crisp or chewy, chocolate-y or fruity, this shortbread recipe gives you plenty of options. These bars can be ready to serve in less than 2 hours, making them a perfect pick when you're having a bake-sale emergency.

At a glance

About 36 medium bars (1"x 3 1/4") or 52 small bars (1"x 2 1/4").


Choose your measure:


Chocolate Topping

  • 6 ounces chopped semisweet or bittersweet chocolate; or 1 cup chocolate chips
  • 1/2 can (6 1/2 ounces) sweetened condensed milk

Raspberry Topping

  • 3/4 cup seedless raspberry jam

Garnish (optional)

  • toasted coconut or toasted chopped almonds


  1. To make the crust: Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
  2. Using an electric mixer, beat together the butter, coconut flour, sugar, vanilla, coconut flavor, and salt until fluffy, about 2 minutes at medium speed.
  3. Stir in the baking powder, flour, and coconut; the dough will be crumbly.
  4. Transfer the dough to the prepared pan, pressing it into an even layer. Prick the dough all over with a fork.
  5. Bake the crust for 20 to 22 minutes, until it's lightly browned and puffed. Remove it from the oven and cool completely before making the topping of your choice.
  6. To make the chocolate topping: Melt the chocolate and sweetened condensed milk together over low heat. Stir until shiny.
  7. To make the raspberry topping: In a microwave-safe bowl or measuring cup, warm the jam for about 20 seconds on high. Stir, then return the jam to the microwave and heat again at full power for another 2 to 3 minutes, until the jam starts to thicken and boil.
  8. Spread your topping of choice over the cooled crust, and sprinkle immediately with toasted coconut or toasted almonds, if desired. Cool for several hours before cutting into bars.
  9. Yield: About 36 medium bars (1"x 3 1/4") or 52 small bars (1"x 2 1/4").