Home » Blog » Course » Desserts » Chocolate Chip Coconut Cookie BarsChocolate Chip Coconut Cookie Bars Pin RecipeRate RecipePublished: Jan 6, 2023 by Andrea + Stef · This post may contain affiliate links. Please see our full Disclosure Policy for details. Delicious chocolate chip cookie bars with coconut and almonds. Like an Almond Joy cookie bar, these chocolate coconut bars are hard to stop eating. Jump to Recipe It doesn’t get much better than these insanely yummy and gooey chocolate chip coconut cookie bars. If you are a big fan of Almond Joy candy bars then you will love these easy dessert bars. This chocolate chip cookie bars are full of almond slivers and toasted coconut shreds. Table of Contents WHAT ARE COOKIE BARS? Why You’ll Love This Ingredients Recommended ToolsInstructionsHow To Cook In The Air FryerStef says…. Recipe Tips More Cookie Bar RecipesHow To StoreCommon QuestionsChocolate Chip Coconut Cookie Bars Recipe Packed with chocolate chips, almonds and flaked coconut, oven baked chocolate coconut bars only take 30 minutes to make. Most importantly, there is no need for long chilling times or shaping of individual cookies. You can decide how big or small you want to cut your coconut bar cookies, depending on how many people you want to feed. But your whole family will surely love the nutty flavor of these soft and chewy chocolate coconut blondie bars. WHAT ARE COOKIE BARS? Cookie bars are made from a basic cookie dough that is flavored by adding delicious add-ins like chocolate chips, nuts, peanut butter chips, caramel bites or coconut flakes, for example. Most importantly, no individual cookies need to be rolled, as you bake the dough in a baking dish and then cut into squares. They are quick, easy and oh so delicious! Why You’ll Love This Notable: insanely delicious magic cookie bars, that are gooey and packed full of chocolate chips, almonds and coconut flakes. Main Ingredients: all-purpose flour, baking soda, baking powder, salt, butter, granulated sugar, light brown sugar, large egg, vanilla extract, chocolate chips, coconut flakes, almond slivers Cooking Method: air fryer, oven baked Cooking Time: 10 minutes prep time and 20 minutes baking time Diets: vegetarian Special Equipment Needed: large bowl, medium bowl 8×8-inch baking dish, electric hand mixer, spatula, knife, optional: air fryer Ingredients You may have all of these ingredients for these chocolate chip coconut bars in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this chocolate chip coconut cookie bars recipe you might want to read the possible variations before deciding on your ingredients. Chocolate Chip Coconut Cookie Bars Ingredients 1 ½ cups all-purpose flour ½ teaspoon baking soda ¼ teaspoon baking powder ½ teaspoon sea salt ½ cup unsalted butter (softened) ½ cup granulated sugar ½ cup light brown sugar (packed) 1 large egg 1 ½ teaspoon vanilla extract 1 cup of chocolate chips (half a 12 oz bag) ½ cup flaked coconut ½ cup almond slivers Variations and Substitutions All-Purpose Flour: Plain all-purpose flour works great here but cake flour can be substituted by adding an additional 2 tablespoons for each cup of all-purpose flour. If the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoons of cake flour. Butter: It is important to use softened butter, so it blends well with the other ingredients. Take the butter out of the fridge 30-60 minutes before starting this classic recipe. You can also soften butter by microwaving it for a couple of seconds. Chocolate Chips: We used regular semi-sweet chocolate chips for this recipe but you can also use dark chocolate chips, mini chocolate chips, milk chocolate chips, white chocolate chips or a mix of all of them. Light Brown Sugar: The molasses in the sugar adds great flavor to your cookie bars and keeps them chewy. You can substitute dark brown sugar in a pinch. Gluten Free: Substitute the all-purpose flour for a gluten free flour mix like King Arthur’s Gluten Free Flour Mix or any other GF flour with xanthan gum. Ensure your baking powder and coconut are gluten free. WHAT TO MAKE NEXT: If you loved this easy coconut dessert recipe, try our Piña Colada Jello Shots. You’ll love them because the tropical flavor combination of pineapple and coconut creates summer feeling and party fun all year round. Recommended Tools Links to our favorite tools are affiliate links. If you purchase something through the link we may get a tiny portion of the sale. Air Fryer – This recipe requires an air fryer. We have both this Cosori air fryer, which is wonderful, and this Cuisinart Air Fryer, which we also love. The Cuisinart also has convection oven and toaster oven capacity. You can buy an air fryer with a basket with high sides that food goes into or a tray type of machine. The trays are shallow but are usually longer and can accomodate more food in a single layer. Electric Mixer – Use an electric hand mixer to cream together the cookie dough. Instructions This section shows how to cook coconut chocolate chip bars in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the whole recipe in the recipe card below. PREPARE: Firstly, preheat the oven to 350ºF. Then line a 9×9″ baking dish with parchment paper. That way the coconut cookie bars will come out of the baking dish much easier. COMBINE THE BUTTER AND SUGAR: Combine softened butter, brown sugar and granulated sugar in a large bowl. MIX BATTER: Mix with an electric mixer until creamy. Then add egg and the vanilla extract. Afterward, mix again until combined. COMBINE THE DRY INGREDIENTS: In a small bowl, combine flour, baking soda, baking powder and salt. Whisk to blend. COMBINE WET AND DRY INGREDIENTS: Then slowly add dry ingredients, about a ¼ cup of flour mixture at a time, to the wet ingredients. Keep mixing with the electric mixer until all ingredients are well blended. Add chocolate chips, ¼ cup almond slivers, ¼ cup coconut flakes and mix. Do not overmix the batter. MIX BATTER: Mix with an electric mixer until creamy. Then add egg and the vanilla extract. Afterward, mix again until combined. COMBINE WET AND DRY INGREDIENTS: Then slowly add dry ingredients, about a ¼ cup of flour mixture at a time, to the wet ingredients. Keep mixing with the electric mixer until all ingredients are well blended. Add chocolate chips, ¼ cup almond slivers, ¼ cup coconut flakes and mix. Do not overmix the batter. BAKE: Spread the batter into the prepared pan. Sprinkle the remaining almonds, coconut and a handful of chocolate chips on top. Push down chocolate chips and almonds a bit, so they are secure, before you sprinkle coconut flakes on top. Afterwards, bake for 20-22 minutes or until golden brown and done. ENJOY: Once cool, remove from the baking dish and cut into squares. WHAT TO MAKE NEXT: If you love eating raw cookie dough then you’ll love our amazing Cookie Dough Dip. This delicious dip only uses a few simple ingredients, is ready in just 5 minutes and pairs well with cookies, crackers, or fruit. How To Cook In The Air Fryer You can also try to cook this wonderful chocolate coconut dough in the air fryer. We prefer the oven baked method for this recipe, but this is fun too! Make sure you cut the recipe in half and bake your cookie bars in 2 batches. We used a round cake pan and make sure the dough is spread no more than ½″ thick or else the top will cook before the inside sets. Cook the cookie bars at 300ºF until done. If you like making cookies in the air fryer you must also try our scrumptious Air Fryer Cookies or Air Fryer Cookie for One. Stef says…. Another must-try recipe are these insanely yummy Lemon Cream Cheese Cookie Bars. The combination of citrusy cream cheese filling with cookie crumble topping is just to die for. Recipe Tips Follow these tips to make the best chocolate chip and coconut bars. Tip: Line your baking sheet with parchment paper. It is tempting to use cooking spray but they’ll come out of the pan much better with parchment paper. Tip: Make sure to use softened butter for this great recipe. Tip: Do not overmix the cookie batter. Mix just until it’s all combined. Tip: Evenly distribute toppings. When you put almonds and chocolate chips onto the batter, before cooking, you should lightly press them into the batter so they’re secure. Scatter the coconut but don’t press or they may break. More Cookie Bar Recipes Do you love the convenience of no chill, no shape cookie bars? Then you have to try one of our other scrumptious cookie bar recipes: Better Than Toll House Chocolate Chip Cookie Bars Peanut Butter Cookie Bars Salted Caramel Chocolate Chip Cookie Bars White Chocolate Macadamia Nut Cookie Bars How To Store Room Temperature: In the unlikely case you end up with leftover chocolate chip cookie bars, you can store them in an airtight container or ziploc bag at room temperature for up to 3 days. Make sure they are tightly wrapped or covered so they stay soft and chewy. Freeze: Completely cooled oven baked cookie bars can be frozen in a freezer safe container or bag for up to 3 months. Defrosting: Thaw your coconut almond blondie bars on the counter for a couple of hours. To enjoy a delicious warm cookie bar, simply pop the defrosted treats in the microwave for a few of seconds or in the oven for a minute or two. Common Questions For perfect results every time, here are answers to the most common questions about cooking almond joy cookie bars. Do I have to use parchment paper for the baking pan? YES. You can line your baking dish with either parchment paper or aluminum foil. Make sure you have a slight overhang on the edges. This makes it a lot easier to lift the baked chocolate coconut bars out of the pan. We do not recommend using non-stick cooking spray or buttering and flouring your baking dish for this recipe. How do you know the perfect time to get the cookie bars with coconut out of the oven? For the cookie bars to be done they should be slightly puffed up, golden brown with crispy edges. The middle might still look underdone, but don’t forget the cookie bars will keep on cooking for a couple of minutes after they have been removed from the oven. When you insert a toothpick at the center it should come out clean or with a few moist crumbs on it. If there is still raw batter on the toothpick, keep the cookie bars in the oven for another couple of minutes. Can I double this bar cookies recipe? Yes. You can double this chew coconut chocolate chip bars recipe and bake it in a 9×13″ baking pan. You might have to add a couple of minutes to the baking time. Start checking the coconut chocolate cookie bars at the 20 minute mark to be sure you don’t overcook them. How should I serve these yummy dessert bars? As a mater of fact, these chewy bars are perfect with just a glass of milk. However, for special occasions you can serve bar cookies with coconut and chocolate chips topped with a scoop of ice cream and a drizzle of caramel sauce. 5 from 4 votes Chocolate Chip Coconut Cookie Bars Recipe Author Andrea + Stef Course Dessert Cuisine American Prep Time 10 minutes minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes Print Pin Rate 16 cookie squares Delicious chocolate chip cookie bars with coconut and almonds. Like an Almond Joy cookie bar, these chocolate coconut bars are hard to stop eating. Cook ModePrevent your screen from going dark Equipment9×9 in baking dishmedium and large mixing bowlswhiskelectric mixerspatulaknife Ingredients 1x2x3x▢ 1½ cups all-purpose flour▢ ½ teaspoon baking soda▢ ¼ teaspoon baking powder▢ ½ teaspoon sea salt▢ ½ cup butter softened▢ ½ cup granulated sugar▢ ½ cup light brown sugar packed▢ 1 large egg▢ 1½ tsps vanilla extract▢ 1 cup chocolate chips (half a 12 oz bag)▢ ½ cup flaked coconut▢ ½ cup almond slivers InstructionsPreheat the oven to 350ºF. Line a 9×9" baking dish with parchment paper.In a medium bowl, combine the flour, baking soda, baking powder and salt. Whisk until mixed well. In a large mixing bowl, combine softened butter, brown sugar and granulated sugar. Mix with an electric mixer until creamed. Add egg and vanilla extract. Mix again until combined. Slowly add flour mixture to butter mixture, mixing as you go until it's all just combined. Do not overmix. Add chocolate chips, ¼ cup flaked coconut, ¼ cup almond slivers and stir until combined. Spread cookie batter into the baking pan. Spread evenly and smooth with a spatula. Add 10-20 more chocolate chips as well as the remaining almonds and coconut to the top. Cook for 20-22 minutes or until golden and cooked to your desired crispiness. Remember it will continue cooking a little when you remove it from the oven. Once cool, remove from the baking dish and cut into 16 pieces (or 9 if you prefer). Notes Do not overmix the batter. The one downside of mixing cookies with an electric mixer is the danger of overmixing when combining the wet and dry ingredients. Go slow and stop mixing once everything is combined. If your butter is not softened it will not mix well and your cookie bars won’t cook correctly. Add a handful of chocolate chips to the top of your cookie bars and press in lightly, if desired. We tried cooking in an air fryer in a round cake pan. Cut the recipe in half and cook at 300°F until done. We prefer the oven method but this is fun as well! NutritionCalories: 176kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 131mg | Potassium: 75mg | Fiber: 1g | Sugar: 18g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg Did you create this? Share it on Instagram and follow us on Pinterest for more cleverly simply recipes. Email Recipe Pin Recipe Share Recipe PinShareTweet
Ned says September 22, 2022September 22, 2022 at 9:25 pm think it going to come out great, seems very similar to a recipe I had called Dreambar but the bottom layer instead of the ‘usual’ graham cracker crust was brown sugar, flour and butter as I recall. So like that this one uses flour only, and I think the one thing about my old recipe was that it had a tad little much granulated sugar so I sort of just eyeball it what the sugar bowl tells me. Stevia is too sweet for me. Thank you so much for sharing this all in one wonder. Blessings, Namaste Reply