Description
These Chewy Coconut Bars are a deliciously sweet and satisfying treat made with shredded coconut, natural sweeteners like honey or maple syrup, and rich coconut oil. Baked to perfection with a slightly golden crust and chewy center, they are easy to prepare and perfect for snacks or dessert.
Ingredients
Scale
Bars
- 2 1/2 cups shredded coconut, unsweetened
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons almond flour (optional for added texture)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
- Mix Ingredients: In a large mixing bowl, combine the shredded unsweetened coconut, honey or maple syrup, melted coconut oil, vanilla extract, and salt. Stir thoroughly until all ingredients are evenly mixed.
- Add Almond Flour (Optional): If you desire a bit more texture in your bars, add the almond flour now and mix it into the coconut mixture until fully incorporated.
- Form the Bars: Pour the combined mixture into the prepared baking pan. Use a spatula or your hands to press the mixture down firmly, creating an even layer across the pan.
- Bake: Place the pan into the preheated oven and bake for 15-20 minutes. Bake until the edges are golden brown and the tops have a slight golden tint, indicating they are cooked through but still chewy.
- Cool and Cut: Remove the pan from the oven and allow the coconut bars to cool completely. Once cooled, cut them into 12 squares or bars for serving.
Notes
- For a vegan option, use maple syrup instead of honey.
- Ensure the coconut oil is fully melted for easier mixing.
- Pressing the mixture firmly into the pan helps the bars hold together after baking.
- Store the bars in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- Adding almond flour is optional but adds a nice texture and a bit more nutrition.
