From My Kitchen To Yours...
All Word Recipes

Chocolate Coconut Bounty Bars

There’s something undeniably satisfying about the combination of rich chocolate and sweet, chewy coconut. These Chocolate Coconut Bounty Bars are a homemade version of the classic candy bar—a creamy coconut filling coated in a layer of smooth, decadent chocolate. They’re the perfect treat for anyone who loves the tropical flavors of coconut and the indulgence of chocolate.

I first made these bars for a holiday gift exchange, wanting to create something that felt special and nostalgic. The aroma of toasted coconut and melted chocolate filled the kitchen, and the first bite was pure bliss. The chewy coconut center paired perfectly with the crisp chocolate shell, and the homemade touch made them even more delightful.

What I love most about this recipe is its simplicity. With just a handful of ingredients and minimal prep, you can create a treat that’s perfect for gifting, parties, or just satisfying a sweet craving.

Whether you’re a fan of Bounty bars or just looking for a new dessert to try, these Chocolate Coconut Bounty Bars are sure to delight. So, grab your mixing bowls and let’s dive into this rich and indulgent masterpiece

Remember It Later

This recipe! Pin it to your favorite board NOW!

Pin

These Chocolate Coconut Bounty Bars are a homemade version of the classic candy bar that’s perfect for any occasion. They feature a creamy coconut filling coated in a layer of smooth, decadent chocolate, making them ideal for gifting, parties, or a sweet treat any day.

The recipe is simple and straightforward, perfect for both beginner and experienced bakers. With just a few ingredients and minimal effort, you can create a treat that’s both delicious and impressive.

What sets these bars apart is their combination of flavors and textures. The chewy coconut filling and crisp chocolate shell create a harmony that’s hard to resist. Plus, it’s a crowd-pleaser—kids and adults alike can’t get enough of it.

If you’re looking for a treat that’s sure to impress, this is it. These Chocolate Coconut Bounty Bars are a must-try.

Exciting Story:

I’ll never forget the first time I made these Chocolate Coconut Bounty Bars. It was for a holiday gift exchange, and I wanted to surprise my friends with something special and nostalgic. As the bars set in the fridge, the aroma of toasted coconut and melted chocolate filled the kitchen, and everyone gathered around, eager to see what I was making.

When I brought the bars to the exchange, the shiny chocolate coating and chewy coconut center made them look irresistible. The first bite was pure magic—the creamy coconut paired perfectly with the crisp chocolate. My friends couldn’t stop raving about how delicious they were, and I knew I had a new favorite recipe.

Since that day, these bars have become a staple at every holiday gathering. They’re quick, easy, and always a hit.

Why These Chocolate Coconut Bounty Bars

Selling Points:

  • Classic Flavor: A homemade version of the beloved Bounty bar.
  • Rich and Indulgent: Creamy coconut filling coated in smooth chocolate.
  • Easy to Make: Simple ingredients and minimal prep make this recipe accessible to all skill levels.
  • Crowd-Pleaser: Loved by kids and adults alike, these bars are sure to disappear quickly.
  • Versatile: Great for gifting, parties, or a sweet treat any day.

What You Need For Chocolate Coconut Bounty Bars

For the Coconut Filling:

  • 2 cups shredded coconut (sweetened or unsweetened)
  • ½ cup sweetened condensed milk
  • 1 tsp vanilla extract

For the Chocolate Coating:

  • 2 cups semi-sweet or dark chocolate chips
  • 1 tbsp coconut oil (optional, for smoother coating)

How to Make Chocolate Coconut Bounty Bars

  1. Make the Coconut Filling: In a bowl, mix shredded coconut, sweetened condensed milk, and vanilla until well combined.
  2. Shape the Bars: Form the mixture into small rectangular bars or balls. Place on a parchment-lined tray and freeze for 15-20 minutes to firm up.
  3. Melt the Chocolate: In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
  4. Coat the Bars: Dip each coconut bar into the melted chocolate, ensuring it’s fully coated. Place back on the parchment-lined tray.
  5. Set the Chocolate: Let the bars set at room temperature or in the fridge until the chocolate hardens.
  6. Serve: Enjoy immediately or store in an airtight container.

Tips For Chocolate Coconut Bounty Bars

  • Toasted Coconut: Toast the shredded coconut for extra flavor before mixing.
  • Smooth Coating: Add coconut oil to the chocolate for a smoother, shinier coating.
  • Chill Time: Freeze the coconut bars before dipping to make coating easier.

Substitutions and Variations

  • Gluten-Free: This recipe is naturally gluten-free.
  • Dairy-Free: Use dairy-free condensed milk and chocolate.
  • Different Chocolate: Try milk chocolate or white chocolate for a different flavor.
  • Add-Ins: Mix in chopped nuts or dried fruit for extra texture.

Make a Healthier Version

  • Use unsweetened shredded coconut and reduce the amount of condensed milk.
  • Substitute dark chocolate with a lower-sugar alternative.
  • Add a sprinkle of sea salt for a sweet-and-salty twist.

Closing in Todd Wilbur Style:

And there you have it! These Chocolate Coconut Bounty Bars are a rich and indulgent treat that’s sure to impress. Don’t forget to let us know how your bars turn out, and consider checking out some of our other recipes for more delicious inspiration

Frequently Asked Questions For Chocolate Coconut Bounty Bars:

  1. Can I make these ahead of time?
    Yes, store in an airtight container for up to 2 weeks.
  2. Can I freeze these bars?
    Yes, freeze before coating with chocolate. Thaw and coat before serving.
  3. What if I don’t have sweetened condensed milk?
    Use coconut cream or a homemade condensed milk substitute.
  4. Can I use a different type of chocolate?
    Yes, try milk chocolate or white chocolate for a different flavor.
  5. How do I store leftovers?
    Store in an airtight container in the fridge for up to 2 weeks.
  6. Can I make mini bars?
    Yes, shape the coconut mixture into smaller pieces.
  7. What’s the best way to melt chocolate?
    Use a double boiler or microwave in short intervals, stirring frequently.
  8. Can I add other toppings?
    Yes, try a drizzle of caramel or a sprinkle of sea salt.
  9. How do I prevent the chocolate from cracking?
    Ensure the coconut bars are fully chilled before dipping.
  10. What’s the best way to serve these bars?
    Serve at room temperature or slightly chilled.
  11. Can I make this without coconut oil?
    Yes, but the chocolate coating may be less smooth.
  12. Can I make this vegan?
    Use dairy-free condensed milk and chocolate.

Chocolate Coconut Bounty Bars

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Coconut Filling:
  • 2 cups 2 shredded coconut (sweetened or unsweetened)

  • ½ cup sweetened condensed milk

  • 1 tsp 1 vanilla extract

  • For the Chocolate Coating:
  • 2 cups 2 semi-sweet or dark chocolate chips

  • 1 tbsp 1 coconut oil (optional, for smoother coating)

Directions

  • Make the Coconut Filling: In a bowl, mix shredded coconut, sweetened condensed milk, and vanilla until well combined.
  • Shape the Bars: Form the mixture into small rectangular bars or balls. Place on a parchment-lined tray and freeze for 15-20 minutes to firm up.
  • Melt the Chocolate: In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
  • Coat the Bars: Dip each coconut bar into the melted chocolate, ensuring it’s fully coated. Place back on the parchment-lined tray.
  • Set the Chocolate: Let the bars set at room temperature or in the fridge until the chocolate hardens.
  • Serve: Enjoy immediately or store in an airtight container.

Follow US on Pinterest

Follow @middleeastsector on Pinterest

Share via
Send this to a friend