Ingredients
- 2 cups (160 g) shredded coconut, sweetened or unsweetened
- 1 can (300–400 g) sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups (350 g) chocolate chips (milk or dark chocolate)
- 1 tablespoon coconut oil or butter (optional, for smoother melted chocolate)
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (180°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. Make the Coconut Layer
In a medium mixing bowl, stir together the shredded coconut, sweetened condensed milk, and vanilla extract until everything is evenly combined. The mixture will be thick and sticky.
3. Press into the Pan
Transfer the coconut mixture to the prepared pan. Use the back of a spoon or clean hands to press it firmly into an even layer.
4. Bake
Bake for 15–20 minutes, or until the edges are lightly golden and the center looks set.
5. Melt the Chocolate
Place the chocolate chips and coconut oil (if using) in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring after each interval, until smooth and glossy.
6. Add the Chocolate Topping
Pour the melted chocolate over the warm coconut base and spread evenly with a spatula.
7. Chill
Refrigerate for 1–2 hours, or until the chocolate is fully set and firm.
8. Slice and Serve
Lift the bars from the pan using the parchment paper. Cut into squares or rectangles with a sharp knife.
Variations & Tips
- No-Bake Version: Skip baking and simply chill the coconut layer for 30–60 minutes before topping with melted chocolate.
- Sea Salt Finish: Sprinkle a pinch of flaky sea salt over the chocolate before chilling.
- Nutty Twist: Add chopped almonds, pecans, or walnuts to the coconut mixture.
- Decorative Drizzle: Drizzle melted white chocolate over the top for a bakery-style finish.
- Cleaner Cuts: Warm your knife under hot water and wipe dry between slices.
Storage
Store the bars in an airtight container:
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months
Let frozen bars thaw in the refrigerator or at room temperature before serving.