Coconut Chocolate Bar

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You’ll love how quick and easy it is to make this Almond Joy insipred Coconut Chocolate Bar. They are the perfect blend of sweet, chewy, crunchy, all wrapped up in rich milk chocolate. The best part? There’s no baking involved!

Candy bars topped with almonds on a tray.

Growning up in Africa as a kid, we had Bounty bars. Which was just chewy coconut wrapped up with milk chocolate. No almonds. When I moved to the United States, there were no Bountry bars, but rather Almond Joy Bars. The almond was always a pleaseant extra crunch to this famous treat and I loved it.

If you like making your own treats at home, try also try out my Dubai Chocolate Bar, Homemade Fruit and Nut Bars, and Almond Joy Cheesecake Bars.

Ingredients You’ll Need

Ingredients needed to make coconut chocolate bars.

Coconut: Use unsweetened shredded coconut since you bind it together using sweetened condensed milk.
Sweetened condensed milk: A can of sweetened condensed milk gets added to the soft and chewy coconut to make the filling.
Chocolate chips: You can use either milk chocolate or dark chocolate to coat the candy bars.
Almonds: Roasted whole almonds. Replace the almonds with pecans or walnuts for a different crunch.

For the full ingredient quantities and recipe instructions, scroll down to the recipe card at the bottom of the page.

How To Make Coconut Chocolate Bars

Coconut and condensed milk are mixed together in a bowl. — **Step 1: Prepare the filling.** Mix the sweetened condensed milk and coconut in a large bowl, adding coconut until mixture is sticky and holds its shape.

Coconut and almond candy bar filling is pressed into two pans lined with plastic wrap. — **Step 2: Set the filling.** Line two 8×4 pans with plastic wrap or foil and spray with baking spray. Line a baking sheet with parchment paper. Divide the mixture between the two pans and press it firmly into the bottom with a spatula. Top the coconut with roasted almonds and freeze for 1-2 hours.

The set candy bar filling is cut into individual bars. — **Step 3: Cut the bars.** After chilling, cut each pan into 7 bars, making sure each bar has two almonds on top.

Candy bar filling is dipped into melted chocolate with a fork. — **Step 4: Melt the chocolate.** Melt the chocolate using a double boiler or microwave in 30 second increments until melted.

A fork dips a candy bar into a bowl of melted chocolate. — **Step 5: Dip the bars.** Dip each bar into melted chocolate, shake off any excess, and place the bars on a parchment-lined baking sheet.

**Step 6: Garnish the bars.** Sprinkle sliced almonds on top.Place them in the fridge or freezer until the chocolate is set.

Recipe Tips

Spray the spatula with cooking spray so the coconut mixture doesn’t stick.
Use a fork to easily dip the bars into the chocolate.
Melt the chocolate gently to avoid scorching and separating.
Work quickly, as the chocolate will start to set right away.

Candy bars topped with slivered almonds on a tray.

Common Questions

How can I make a double boiler?

Fill a small saucepan with 1-2 inches of water and bring it to a simmer. Place a heat-safe bowl (glass or metal) on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Add the chocolate to the bowl and stir as it melts from the heat of the steam.

How do I store these coconut chocolate bars?

Store the bars in an airtight container in the fridge for up to 2 weeks.

Can I freeze these chocolate bars?

Bars can be frozen for up to 2 months in a freezer-safe container. Best if wrapped individually after you chill it. Thaw them overnight in the fridge or for an hour on the counter (remove wrapper) before serving.

Coconut almond filling is visible inside a cut candy bar.

More Coconut Recipes

These no-bake coconut chocolate bars are ideal for when you need a dessert that’s easy yet comes out delicious. They combine pantry staples like coconut and chocolate chips into a delightful treat that everyone will love.

If you try this recipe or any of my other recipes, please leave a star rating in the comment section below. Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.

A coconut and almond filled candy bar is cut in half so you can see the filling.

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5 from 1 vote

Coconut Chocolate Bar

By: Mariam Ezzeddine

These homemade coconut chocolate bars combine shredded coconut, roasted almonds, and rich chocolate for a delicious no-bake treat that tastes like an Almond Joy.

Prep Time: 10

Chilling Time: 2

Total Time: 2 10

Servings: Bars

Ingredients

▢ 4 to 5 cups unsweetened shredded coconut, depends on the type of coconut you use.
▢ 14 ounces sweetened condensed milk
▢ 2 cups chocolate chips
▢ 28 whole almonds, roasted
▢ sliced almonds , for garnish, optional

Instructions

Line two 8X4 baking trays with plastic food wrap, or aluminum foil. Spray with baking spray. Set aside.
Prepare a cookie sheet by lining it with parchment paper and set it aside.
In a large mixing bowl stir together condensed milk and shredded coconut. Using your hands work the mixture nicely so all the little pieces of coconut are all covered with condensed milk. Adjust the amount of shredded coconut according to the consistency. Start with 4 cups and add little by little if needed. The mixture should be thick and almost a little crumbly, but still sticky. It should hold the shape nicely if you try to roll a ball with it. If you make the mixture too soft, it will be problematic to dip the bar into the chocolate because it will be soft. We need the consistency that will hold the shape.
Divide the mixture evenly between the two pans. If you have one 8×8 pan, use that instead of the two 8×4 pans.
With the help of a spatula press the mixture firmly to the bottom of the two pans.
Place almonds on top.
Transfer the pans to the freezer and let chill for 1-2 hrs.
Once chilled, take out one pan at a time from the freezer. Flip onto the cutting board and discard the food plastic wrap or aluminum foil. Cut the 8×4 bar into 7 smaller bars, so that each bar has 2 almonds on top.
Place the cut bars back into the freezer. Repeat this process with a second 8×4 pan.
Over the double boiler melt the chocolate. Or use the microwave on 50% power to melt the chocolate.
Once the chocolate is melted, working with one bar at a time, dip the bar into the chocolate using the fork.
Shake off the excess chocolate and place the bar onto the prepared cookie sheet lined with parchment paper.
Sprinkle with sliced almonds, if desired.
Repeat this process with all bars.
Place the tray with the dipped bars into the freezer or fridge for the chocolate to set.
Once the chocolate is set, the bars are ready to enjoy.