These chocolate coconut bars are similar to a coconut macaroon, except this batter has extra egg whites that result in a more cake-like texture. The recipe is easy to make and budget-friendly.
This recipe was submitted by Coconut Mama reader and paleo food blogger Carol of Ditch The Wheat. Thank you for sharing your lovely recipe, Carol!
I’m Carol Lovett, from the blog Ditch The Wheat. I love making desserts, especially with coconut in them.
You’ll always find me playing around with coconut flour and coconut oil in my recipes. I love working with both of these ingredients. If you do too, we’ll be great friends! I’m sharing a recipe I developed specifically for you on Coconut Mama’s blog! I call it chocolate coconut bars.
If you are intimated by baking with coconut flour, you’ll find chocolate coconut bars are easy to make, and you probably have the ingredients in your cupboard to get started. All you need is egg whites, shredded coconut, and chocolate. Plus, it’s a budget-friendly dessert/snack to make, and I like that!
Related Recipes:
PrintChocolate Coconut Bars
These chocolate coconut bars are similar to a coconut macaroon, except this batter has extra egg whites that result in a more cake-like texture. They are also topped with a yummy chocolate icing. The recipe is easy to make and budget friendly.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 bars 1x
- Category: Dessert
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 egg whites, (save the egg yolks for homemade mayo)
- 1 tsp vanilla extract
- 1/4 cup raw honey or more
- 1/4 cup unsweetened cocoa powder
- 1/8 tsp sea salt
- 2 cups unsweetened shredded coconut, fine
Icing
- 3/4 cup chocolate chips (dark or milk chocolate ~ adjust for desired sweetness)
- 1 tbsp coconut oil
Instructions
- Preheat the oven to 350 degrees F.
- Line a 4 1/2″ x 8 1/2″ (a.k.a. a loaf pan) baking dish with parchment paper.
- In a bowl, using a mixing machine, whip the egg whites to soft peaks.
- Add honey and vanilla and continue whipping until stiff peaks form.
- Add cocoa powder and salt and mix until incorporated.
- Fold in the shredded coconut. Spread the mixture in the baking dish.
- Bake for 25 minutes or until a toothpick can be inserted in the middle and comes out without any batter.
- Allow the bars to cool before spreading with icing.
Icing
- Place the chocolate chips and coconut oil in a small pot on low heat. Stir continuously until the chocolate chips have melted.
- Spread over the cooled bars. Place the bars in the fridge to firm.
- Cut into 8 squares. The bars are slightly delicate so be careful cutting them. Store the bars in the fridge.
Nutrition Facts
- Serving Size: 1 bar
- Calories: 287
- Sugar: 17g
- Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0g
This recipe was originally published on October 6th, 2013 and was updated with new images and recipe data on February 25th, 2022.
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Just made these… so good!!! I added a little bit of butter and cream cheese to the frosting to make it somewhat more like traditional frosting and called it a cake 🙂 I have a funny feeling that if you omit the cocoa powder and switch the coconut for shredded carrot you would get a delicious carrot cake… or maybe part coconut and part carrot! I will be trying that soon
I’d love to try this recipe out but I have one qstn … Shredded coconut – fresh or dried ones?
I made these last night using maple syrup instead of honey. Mine were great!
I made these today and mine turned out really dry too.
In your blog, did you mean to say “intimidated” instead of “intimated?”
That’s because about 20 minutes after you start eating, the brain receives a signal from the stomach that tells you you’re full.
All our other mixes are soy free including our Wheat Free, Gluten
Free Chocolate Cake. This morning, just bummed about the whole situation and craving some sweets,
I decided to stop at the store on my way to work and
buy whatever I wanted.
I have a question. I’m sure they’re delicious. I just feel like I did something wrong. The top layer and a little of the cake part tastes good together, but if I just eat the cake part I actually spit it out, and I’m not picky with desserts. I love chocolate and coconut. Could it be because my coconut flakes were bad? The first bag I started to use had been opened a few months prior, and I saw some were yellow, so I threw that bag away and used a new one, but I got about a half a cup of the first bag in the recipe (minus all but a couple yellow ones since they tasted fine to me). Could I have over mixed the egg whites? I tried looking up what a soft peak meant but while mixing, I didn’t really get it. I just want to make sure I’m not going to make anyone sick over these bars haha. Help!
Oh dear – I am trying to pack for a move and this makes me want to immediately unpack my baking pans!!! 😉
This looks fantastic, some of my tribe don’t like shredded coconut. What could I substitute? Thanks!
I made these, the icing was awesome but the cake was pretty dry, wish I could moisten it up a bit!
Do these happen to be low carb also?
Not if you use honey. I would substitute with erythitol, splenda or stevia.
Has anyone tried freezing these? I am throwing my daughter-in-law a baby shower and would love to make these ahead of time and freeze them. Thanks!
my daughter in law will love this book! I must tell her about this! soooooooo excited to learn new things. Thank you!
Well aren’t you a smarty pants….making it all deliicious and healthy and so delectable looking! I’m off to your website right NOW!
I have a related question. What is the difference between raw cacao powder and unsweetened cocoa powder, and can they be used interchangeably?
Looking forward to trying this recipe.