Almond Joy Coconut Bars
These small batch Almond Joy Coconut Bars deliver a rich, coconutty bite with melty chocolate and crunchy almonds, perfect for satisfying sweet cravings without excess leftovers.
Servings: 8 bars
Calories: 150kcal
Ingredients
Coconut Filling
- 1.5 cups sweetened shredded coconut Sweetened works best for that signature candy bar vibe. If using unsweetened, add an extra tablespoon of sugar.
- 0.5 cups sweetened condensed milk Do not swap with evaporated milk, as it will not work here.
- 0.5 teaspoons vanilla extract
- 1 pinch salt Enhances all flavors.
- 0.33 cups sliced almonds Lightly toasted for crisp edges.
Chocolate Topping
- 0.5 cups semi-sweet chocolate chips Chopped chocolate can be used for more even melting.
- 1 tablespoon butter Can substitute with coconut oil.
Instructions
Preparation
- Preheat the oven to 325°F (163°C) and line a 9 by 5 inch loaf pan with parchment, leaving edges hanging over for easy lifting. Lightly mist with cooking spray.
- In a medium bowl, stir together the coconut, sweetened condensed milk, vanilla, and salt until well combined. Fold in the sliced almonds.
Baking
- Press the coconut mixture into the lined pan in an even layer. Bake in the preheated oven for 16 to 18 minutes, until the top looks set and the edges start to turn golden.
- In a heat-safe bowl, microwave chocolate chips and butter in 20-second bursts, stirring between each burst until smooth. Pour the melted chocolate over the warm coconut base and spread it gently.
- Chill in the fridge for 30 minutes until set, then slice into 8 to 10 bars.
Optional Cookie Preparation
- Alternatively, scoop tablespoon portions onto a parchment-lined sheet, flatten slightly, and bake for 10 to 12 minutes.
- Drizzle melted chocolate over cookies and sprinkle with almonds while warm.
Notes
Toast the almonds for deeper flavor, use parchment for easy lifting, and avoid overbaking to prevent drying out the coconut. Chill before slicing for clean cuts.