Introduction

These Coconut Almond Bars combine a buttery crust with a rich, toasted coconut filling and a layer of melted milk chocolate, topped with caramel and crunchy almonds. They are a delightful treat that balances sweetness and texture, perfect for any occasion.

A single square bar sits on a light wooden cutting board with rounded edges, layered with three visible parts: the bottom layer is thick and golden, looking crumbly and cookie-like; the middle layer is thinner and creamy white with a slightly sticky texture; the top layer is uneven, covered with melted milk chocolate drizzled thickly, sprinkled with sliced pale almonds and small bits of nuts. The board rests on a white cloth with dark blue leaf patterns, all placed on a dark wooden table. In the background, a white cup filled with black coffee is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup unsalted butter (softened)
1/4 cup light corn syrup
1/4 cup light brown sugar (packed)
1 1/2 teaspoons almond extract (divided)
1 large egg yolk
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 (14 ounce) bag shredded sweetened coconut (toasted)
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) bag milk chocolate morsels
1/4 cup caramel sauce
1/2 cup sliced almonds

Instructions

Step 1: Preheat your oven to 350°F. Spread the shredded coconut in a single layer on a large baking sheet. Toast in the oven for 10 to 15 minutes, stirring every 5 minutes, until the coconut is lightly browned. Remove and let cool.
Step 2: For the crust, beat together the softened butter, corn syrup, brown sugar, 1 teaspoon almond extract, and egg yolk until smooth.
Step 3: Add the flour, baking powder, and kosher salt to the butter mixture and beat until fully combined. Press the dough evenly into the bottom of a greased 13×9-inch baking dish.
Step 4: Bake the crust for 5 to 6 minutes; it will not be fully cooked at this stage.
Step 5: While the crust bakes, mix the toasted coconut with the remaining 1/2 teaspoon almond extract and the sweetened condensed milk in a bowl.
Step 6: Drop tablespoon-sized portions of the coconut mixture evenly over the partially baked crust. Return to the oven and bake for 20 to 22 minutes until the edges of the crust are lightly browned.
Step 7: Remove from the oven and immediately sprinkle the milk chocolate morsels over the top. Drizzle with caramel sauce and sprinkle with sliced almonds.
Step 8: Allow the bars to cool completely. Cover and refrigerate for at least 30 minutes before slicing and serving.

Tips & Variations

Toast the coconut carefully to avoid burning; stirring every 5 minutes ensures even browning.
For a nut-free version, omit the sliced almonds and use sunflower seeds instead for crunch.
Use dark chocolate chips instead of milk chocolate for a richer flavor.
To make cutting easier, chill the bars well before slicing into pieces.

Storage

Store the Coconut Almond Bars in an airtight container in the refrigerator to keep them firm. They will stay fresh for up to one week. Reheat slightly at room temperature before serving if desired.

How to Serve

The image shows a stack of three dessert bars placed on a white marbled surface. Each bar has two visible layers: the bottom layer is a thick, crumbly golden-brown bar with a coarse texture, and the top layer features melted chocolate mixed with small pieces of nuts and sprinkled shredded white coconut flakes. The bars are square-shaped, and the texture looks soft yet firm, with the nuts and coconut adding extra detail on the surface. In the blurred background, more dessert bars can be seen along with a wooden bowl holding shredded coconut. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip toasting the coconut?

Toasting the coconut adds a deeper, nuttier flavor and a pleasant texture. While you can skip this step, the bars may lack some of their distinctive taste and crunch.

Can I make these bars ahead of time?

Yes, these bars can be prepared a day in advance. Just store them covered in the refrigerator and slice them shortly before serving.

Coconut Almond Bars Recipe

Print Recipe

★★★★★

4.9 from 143 reviews

Delicious Coconut Almond Bars featuring a buttery crust topped with toasted sweetened coconut, sweetened condensed milk, milk chocolate chips, caramel drizzle, and crunchy sliced almonds. These bars combine rich almond flavor with a perfect balance of sweetness and texture, baked to golden perfection. Ideal for dessert or a special treat.

Author: Elias
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust Ingredients:

2/3 cup unsalted butter (softened)
1/4 cup light corn syrup
1/4 cup light brown sugar (packed)
1 1/2 teaspoon almond extract
1 large egg yolk
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt

Filling Ingredients:

1 bag shredded, sweetened coconut (toasted, about 14 ounces)
1 can sweetened condensed milk (14 ounces)
1 teaspoon almond extract

Topping Ingredients:

1 bag milk chocolate morsels (12 ounces)
1/4 cup caramel sauce
1/2 cup sliced almonds

Instructions

Toast the Coconut: Preheat your oven to 350°F. Spread the shredded sweetened coconut in a single layer on a large baking sheet. Bake for 10-15 minutes, stirring every 5 minutes to ensure even toasting. The coconut should turn lightly browned and fragrant. Remove from oven and allow to cool.
Prepare the Crust Dough: In a large bowl, beat together the softened butter, light corn syrup, light brown sugar, 1 1/2 teaspoons almond extract, and egg yolk until the mixture is smooth and creamy. Gradually add in the all-purpose flour, baking powder, and kosher salt. Continue beating until all ingredients are fully combined and a dough forms.
Parbake the Crust: Grease a 13×9-inch baking dish. Pat the dough evenly into the bottom of the dish. Bake in the 350°F oven for 5-6 minutes. The crust will not be fully cooked at this stage but will firm up slightly to hold the filling.
Prepare and Add the Filling: In a separate bowl, combine the toasted coconut, 1 teaspoon almond extract, and sweetened condensed milk. Drop spoonfuls (about tablespoon size) of this mixture evenly over the partially baked crust. Return the baking dish to the oven and bake for another 20-22 minutes, or until the edges of the crust are lightly browned and the filling is set.
Add Toppings and Cool: Remove the dish from the oven. Immediately sprinkle the milk chocolate morsels evenly over the hot bars so they melt slightly. Drizzle the caramel sauce on top, then sprinkle sliced almonds over everything. Allow the bars to cool completely at room temperature.
Chill and Serve: Once cooled, cover the bars and refrigerate for at least 30 minutes to firm up. This helps the bars hold their shape and prevents them from becoming too soft. Slice into squares and enjoy!

Notes

Be sure to toast the shredded coconut evenly to develop a rich flavor and pleasant texture.
Partially baking the crust before adding the filling ensures it remains crisp and holds the filling well.
Storing the bars in the refrigerator keeps them firm and easier to cut.
You can substitute caramel sauce with homemade caramel or dulce de leche for a different flavor profile.
For a nuttier taste, lightly toast the sliced almonds before adding them on top.

Keywords: coconut almond bars, toasted coconut dessert, almond extract bars, sweetened condensed milk bars, caramel chocolate bars