If you have a sweet tooth and love a blend of rich textures and flavors, you are going to adore this Coconut Chocolate Almond Cookie Bars Recipe. Imagine creamy sweetened condensed milk mingling with toasted coconut flakes, chopped almonds, and melty semi-sweet chocolate chips all baked into irresistibly chewy bars. They strike the perfect balance between coconut crunch, nutty depth, and chocolaty sweetness in every bite. Whether you’re craving a mid-afternoon snack or a delightful dessert to share, this recipe is a fabulous crowd-pleaser that brings comfort and joy straight from your oven to your heart.
Ingredients You’ll Need
These ingredients are not only easy to find but also each contributes something special to the Coconut Chocolate Almond Cookie Bars Recipe. The combination ensures a delightful mix of chewy, crunchy, and fudgy textures along with perfectly balanced sweetness and nuttiness.
- Sweetened coconut flakes: About 14 ounces of these bring chewy texture and tropical flavor that’s the base of the bars.
- Semi-sweet chocolate chips: Two cups add gooey, melty pockets of chocolate that complement every bite with richness.
- Chopped lightly salted almonds: Around two-thirds cup provides a satisfying crunch and a subtle salty contrast.
- Sweetened condensed milk: One 14-ounce can acts as the glue, binding everything together while lending creamy sweetness.
How to Make Coconut Chocolate Almond Cookie Bars Recipe
Step 1: Prepare the Oven and Baking Sheet
Start by preheating your oven to 325°F (about 160°C). While it warms up, line a large baking sheet with parchment paper—this prevents sticking and makes clean-up a breeze. Setting up this way upfront saves time later and ensures your cookie bars come out perfectly shaped and delicious.
Step 2: Mix the Ingredients
Grab a large bowl and combine the sweetened coconut flakes, semi-sweet chocolate chips, and chopped almonds. Pour the sweetened condensed milk evenly over the dry mixture. Stir thoroughly with a spoon or spatula until every flake and chip is coated with the creamy milk, creating a sticky but evenly mixed dough.
Step 3: Scoop and Shape the Cookies
Use a cookie scoop or spoon to drop the dough onto the parchment-lined baking sheet in portions. Each mound should be gently pressed with your fingertips to form a loose cookie shape—no need for perfection here. For easier shaping, keep some water nearby and wet your fingers slightly; this will prevent the sticky dough from sticking and helps smooth the surface.
Step 4: Bake
Place the baking sheet in your preheated oven and bake for 12 to 14 minutes. Keep an eye on their edges — when the coconut starts turning a lovely golden brown, it’s time to take them out. This baking time ensures they are just set, with a soft and chewy center and a slightly crisp edge that’s utterly satisfying.
Step 5: Cool and Serve
Allow the cookie bars to cool on the baking sheet for a few minutes. This resting time lets them firm up slightly so they hold their shape better when you transfer them to a cooling rack or plate. Served warm or at room temperature, these bars boast a heavenly balance of texture and flavor that’s hard to resist.
How to Serve Coconut Chocolate Almond Cookie Bars Recipe
Garnishes
Enhance your cookie bars with a sprinkle of toasted coconut flakes or a drizzle of melted chocolate for extra appeal and texture. Adding a pinch of flaky sea salt on top right after baking can also elevate the flavor to new heights by contrasting the sweet components beautifully.
Side Dishes
Pair these cookie bars with a scoop of vanilla ice cream or a creamy dollop of whipped cream for a dessert experience that’s both indulgent and refreshing. A cup of rich coffee or a glass of cold milk also makes a fantastic companion to balance the cookie’s sweetness.
Creative Ways to Present
For a fun twist, layer the cookie bars in glass jars with whipped cream and fresh berries to create a delightful no-bake parfait. Alternatively, cut the thick bars into bite-sized pieces and serve on a festive platter for gatherings. These bars also make thoughtful homemade gifts when wrapped in parchment and tied with a ribbon.
Make Ahead and Storage
Storing Leftovers
Your leftover bars can be stored in an airtight container at room temperature for up to 3 days to maintain their ooey-gooey texture. For longer freshness, keeping them refrigerated is perfectly fine, though the texture will firm up a bit.
Freezing
These cookie bars freeze beautifully. Wrap them tightly in plastic wrap or foil and place in a freezer-safe container or zip-top bag. They will last up to 3 months frozen—just thaw them overnight in the fridge or at room temperature before enjoying.
Reheating
If you like your cookie bars warm and melty, a quick zap in the microwave for 10 to 15 seconds works wonders. Alternatively, pop them in a low oven (around 300°F) for a few minutes until warmed through to refresh their baked-in softness and chocolate goo.
FAQs
Can I use unsweetened coconut flakes instead of sweetened?
Yes, you can swap in unsweetened coconut flakes if you prefer less sweetness or want to reduce sugar. Just keep in mind the bars may taste a bit less sweet, so you might want to add a touch of honey or maple syrup to balance it out.
What if I’m allergic to almonds? Can I substitute another nut?
Absolutely! Walnuts, pecans, or even hazelnuts make excellent alternatives. Just make sure to chop them similarly to ensure even texture, and consider lightly toasting for extra flavor.
Are these cookie bars gluten-free?
Yes, this Coconut Chocolate Almond Cookie Bars Recipe is naturally gluten-free since it doesn’t use any flour. Just be sure to check that your chocolate chips and other ingredients are certified gluten-free if allergies are a concern.
Can I make these bars vegan?
To make a vegan version, substitute sweetened condensed milk with a vegan condensed milk alternative or coconut condensed milk. Also, use dairy-free chocolate chips to keep everything plant-based and just as delicious.
How thick should I make the bars when shaping?
A thickness of about one inch is ideal to get that beautiful chewy center with lightly crisp edges. If they are too thin, they might bake too crisp; too thick, and they may need longer baking time.
Final Thoughts
There is just something so heartwarming about the rich, chewy, nutty, and chocolaty goodness packed into this Coconut Chocolate Almond Cookie Bars Recipe. It’s a simple recipe but delivers tremendous flavor and texture that feels special every time. I truly hope you give these bars a try soon—they’re a quick way to brighten up any day and share a little homemade sweetness with those you love!
Print
Coconut Chocolate Almond Cookie Bars Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These no-flour coconut chocolate almond cookies combine sweetened coconut flakes, semi-sweet chocolate chips, and lightly salted almonds bound together with sweetened condensed milk. Baked to perfection at 325°F, these cookies feature a chewy texture with lightly golden edges, reminiscent of your favorite candy bar.
Ingredients
Ingredients
- Sweetened coconut flakes – 14 ounces (1 bag)
- Semi-sweet chocolate chips – 2 cups
- Chopped lightly salted almonds – about 2/3 cup
- Sweetened condensed milk – 1 can (14 ounces)
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper to prevent the cookies from sticking during baking.
- Mix the Ingredients: In a large bowl, combine the sweetened coconut flakes, semi-sweet chocolate chips, and chopped lightly salted almonds. Pour the sweetened condensed milk over this mixture and stir thoroughly with a spoon or spatula until all the dry ingredients are evenly coated and well mixed.
- Scoop and Shape the Cookies: Using a cookie scoop or spoon, drop portions of the sticky dough onto the prepared baking sheet. Gently press each mound with wet fingertips to shape them into cookies. The shapes don’t need to be perfect rounds.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12 to 14 minutes. Bake until the edges of the coconut flakes start to turn a light golden brown, indicating they are done.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes to firm up. Then transfer them to a cooling rack or plate. Enjoy them warm or at room temperature for a soft, chewy texture with a slightly crisp edge.
Notes
- Wetting your fingertips with water before shaping cookies helps prevent the mixture from sticking to your hands.
- For a nuttier flavor, you can toast the chopped almonds lightly before mixing.
- Add a pinch of sea salt on top before baking to enhance the chocolate and almond flavors.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
