Dark Chocolate Coconut Macaroon Bars – Chewy, Toasty, and Easy

These bars taste like a fancy candy shop treat, but they’re simple enough for a weeknight bake. You get a buttery cookie base, a chewy coconut macaroon center, and a glossy dark chocolate top. The texture is the best part: crisp edges, soft middle, and just enough snap from the chocolate.

They’re great for potlucks, gifting, or stashing in the freezer for a quick dessert. If you love Mounds or Almond Joy, this is your homemade upgrade.

Print Recipe

Dark Chocolate Coconut Macaroon Bars - Chewy, Toasty, and Easy

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 12 servings

Ingredients

• For the crust: 1 cup (2 sticks) unsalted butter, melted
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt
• 2 cups all-purpose flour
• For the coconut macaroon layer: 3 cups unsweetened shredded coconut
• 1 cup sweetened condensed milk
• 2 large egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• For the chocolate topping: 8 ounces dark chocolate (60–72%), chopped
• 2 tablespoons coconut oil or butter
• Flaky sea salt, for finishing (optional)

Instructions

• Heat the oven to 350°F (175°C). Line a 9x13-inch pan with parchment, leaving overhang on the long sides for easy lifting.
• Make the crust: In a bowl, whisk melted butter, sugar, vanilla, and salt.Stir in flour until a soft dough forms. Press evenly into the pan. Dock with a fork.
• Bake the crust for 15–17 minutes, until set and lightly golden at the edges.Set aside while you make the filling.
• Mix the macaroon layer: In a large bowl, combine coconut, sweetened condensed milk, vanilla, and salt. In a separate bowl, whisk egg whites until frothy and slightly opaque, about 30–60 seconds. Fold egg whites into the coconut mixture.
• Spread the coconut mixture over the warm crust.Press firmly to create an even layer, especially at the corners.
• Bake for 20–24 minutes, until the top is lightly golden and the edges are toasty. Let cool in the pan for 20–30 minutes.
• Make the chocolate topping: In a heatproof bowl, melt chopped dark chocolate with coconut oil in 20–30 second bursts in the microwave, stirring between each, or use a double boiler. Stir until smooth and glossy.
• Pour the chocolate over the cooled coconut layer.Tilt the pan to spread evenly. Tap the pan gently to release air bubbles. Sprinkle with flaky salt if using.
• Chill the pan for 45–60 minutes, or until the chocolate is set but not rock hard.Use the parchment to lift out. Cut into bars with a warm, sharp knife.

What Makes This Special

Three layers, one pan: A shortbread-style crust, coconut macaroon filling, and dark chocolate topping come together without fuss.

Balanced sweetness: Dark chocolate and a pinch of salt keep it from tasting too sweet.

Texture you’ll crave: Toasty coconut and a tender, buttery base make every bite satisfying.

Make-ahead friendly: The bars slice cleanly when chilled and keep well for days.

What You’ll Need

• For the crust:
  • 1 cup (2 sticks) unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 2 cups all-purpose flour
• For the coconut macaroon layer:
  • 3 cups unsweetened shredded coconut
  • 1 cup sweetened condensed milk
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
• For the chocolate topping:
  • 8 ounces dark chocolate (60–72%), chopped
  • 2 tablespoons coconut oil or butter
  • Flaky sea salt, for finishing (optional)

Instructions

1. Heat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang on the long sides for easy lifting.
2. Make the crust: In a bowl, whisk melted butter, sugar, vanilla, and salt.

   Stir in flour until a soft dough forms. Press evenly into the pan. Dock with a fork.

3. Bake the crust for 15–17 minutes, until set and lightly golden at the edges.

   Set aside while you make the filling.

4. Mix the macaroon layer: In a large bowl, combine coconut, sweetened condensed milk, vanilla, and salt. In a separate bowl, whisk egg whites until frothy and slightly opaque, about 30–60 seconds. Fold egg whites into the coconut mixture.
5. Spread the coconut mixture over the warm crust.

   Press firmly to create an even layer, especially at the corners.

6. Bake for 20–24 minutes, until the top is lightly golden and the edges are toasty. Let cool in the pan for 20–30 minutes.
7. Make the chocolate topping: In a heatproof bowl, melt chopped dark chocolate with coconut oil in 20–30 second bursts in the microwave, stirring between each, or use a double boiler. Stir until smooth and glossy.
8. Pour the chocolate over the cooled coconut layer.

   Tilt the pan to spread evenly. Tap the pan gently to release air bubbles. Sprinkle with flaky salt if using.

9. Chill the pan for 45–60 minutes, or until the chocolate is set but not rock hard.

   Use the parchment to lift out. Cut into bars with a warm, sharp knife.

Storage Instructions

• Room temperature: Keep in an airtight container for up to 2 days, ideally in a cool spot.
• Refrigerator: Store up to 1 week. Let bars sit 10 minutes before serving so the chocolate isn’t too hard.
• Freezer: Freeze sliced bars for up to 2 months.

  Wrap tightly and thaw in the fridge overnight.

Why This is Good for You

Dark chocolate brings antioxidants and a deep cocoa flavor, which means you can use less sugar overall. Coconut adds fiber and satisfying chew, helping one bar feel filling. You’re also baking at home, so you control the sweetness and the quality of ingredients. It’s still dessert, but it’s a smarter, more balanced one.

Pitfalls to Watch Out For

• Crumbly crust: Press the dough firmly and bake until set.

  If it looks pale and soft, give it another 2–3 minutes.

• Wet macaroon layer: Measure condensed milk accurately and bake until lightly golden. Underdone coconut can taste gummy.
• Chocolate shattering: Don’t chill the chocolate rock solid before slicing. Aim for just set, and use a warm knife.
• Greasy feel: Use unsweetened coconut and the stated amount of fat.

  Too much oil or sweetened coconut can make the bars heavy.

Variations You Can Try

• Almond Joy style: Add 1/2 cup toasted sliced almonds to the coconut layer and a few on top.
• Mocha twist: Stir 1 teaspoon instant espresso powder into the chocolate topping.
• Gluten-free: Swap the crust flour for a 1:1 gluten-free baking blend.
• Orange-dark chocolate: Add 1 tablespoon orange zest to the coconut layer and a splash of Grand Marnier to the chocolate.
• Extra chewy: Replace 1/2 cup of coconut with finely chopped dried cherries or dates.

FAQ

Can I use sweetened shredded coconut?

Yes, but reduce the sweetened condensed milk by 2–3 tablespoons to avoid overly sweet, wet bars. The texture will be a bit stickier but still tasty.

What if I don’t have coconut oil for the chocolate?

Use butter or skip it. The chocolate will set a bit firmer without added fat, but it will still be smooth and glossy if melted gently.

How do I get clean slices?

Chill until just set, then use a long, sharp knife warmed under hot water and wiped dry between cuts.

Press down rather than sawing to avoid cracks.

Can I halve the recipe?

Yes. Bake in an 8-inch square pan. Reduce crust bake time by 2–3 minutes and check the coconut layer a few minutes early.

Can I reduce the sugar?

Use 70–85% dark chocolate and keep the crust sugar as written for structure.

You can cut the condensed milk by 1–2 tablespoons, but any less may affect binding.

Wrapping Up

These Dark Chocolate Coconut Macaroon Bars are simple, satisfying, and easy to make ahead. You get a bakery-worthy treat without complicated steps. Keep the ingredients on hand, and you’ll have a crowd-pleasing dessert ready whenever you need it.

One pan, three layers, zero stress.