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Coconut Chocolate Chip Bars Recipe


Coconut Chocolate Chip Bars

Coconut Chocolate Chip Bars

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Have a weakness for chocolate and coconut together? Then these easy-to-make bar cookies are sure to become a staple in your regular baking repertoire. I've varied this recipe dozens of different ways, by using dark chocolate chips, milk chocolate chips or even butterscotch chips. I've also added chopped walnuts or pecans (they're even better if you toast them first). And I've made this recipe with a white whole wheat flour instead of all-purpose flour. I've even made this recipe with unsweetened coconut. So feel free to play around with it.

The key to keeping these bars soft and moist is not to overbake them. Check them at 20 or 21 minutes. If they are golden brown around the edges and firm to the touch in the middle, they're done.

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 16 bars


  • 2 large eggs
  • 3/4 cup firmly-packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup sweetened flaked coconut
  • 3/4 cup semisweet chocolate chips


  1. Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish (compare prices).

  2. In a large mixing bowl, beat the eggs and brown sugar together until fluffy. Add the flour, oats, vanilla, baking soda and salt. Mix well. Stir in the coconut and chocolate chips. Transfer the batter to the prepared pan, flattening the top with a spatula, so that it is even.

  3. Bake 22 to 25 minutes or until lightly golden and firm to the touch. Let the bars cool for 5 minutes before cutting.

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