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Homemade Chocolate Coconut Bars

We love the classic caramel candies like Twix and Milky Way, but we’ve got a soft spot for coconut that always has us craving the sweet, slightly crunchy goodness. These candies are a breeze to make at home, so grab your ingredients and get cooking…the finished product will blow you away!

Chocolate Coconut Bars

Yield: 2-3 dozen


  • 3 1/2 cups finely shredded sweetened coconut
  • 2 cups semi-sweet or dark chocolate chips
  • 6-8 tablespoons light corn syrup
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon vanilla extract, optional


  1. Place shredded coconut in the bowl of food processor and add 6 tablespoons corn syrup. Pulse until coconut is finely ground and sticky.
  2. Note: when pressed together, mixture should hold its shape. Add 1-2 more tablespoons corn syrup if mixture is still too dry.

  3. Once mixture sticks together, use a tablespoon to scoop out balls of coconut and press them into flat bricks or ovals that are 3 inches long and 1/2-inch thick.
  4. Place chocolate chips in a microwaveable bowl and microwave at 30-second increments, stirring in between, until chocolate is melted and smooth.
  5. Stir in sea salt and vanilla extract, if using, then use a fork to submerge coconut bars in melted chocolate, then transfer them to a parchment-lined baking sheet to set.
  6. Place bars in freezer to chill for at least 1 hour, then serve chilled or at room temperature.

Recipe adapted from Chowhound

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