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Double Chocolate Coconut Desserts

These Double Chocolate Coconut Bars combine rich cocoa, soft coconut flakes, and a velvety ganache topping. Perfectly chewy with a fudgy center, they strike the right balance between indulgent and satisfying. A dessert that feels decadent yet approachable, making it ideal for family gatherings or casual weeknight treats.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 45 minutes
Total Time 1 hour 35 minutes
Servings 15

Ingredients
  

For the Bars:

  • 1 cup unsalted butter room temperature
  • 1 ¼ cups sugar
  • 4 large eggs
  • 1 teaspoon coconut extract or vanilla extract
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ cup sweetened coconut flakes

For the Ganache Topping:

  • 1 cup semisweet chocolate chips
  • 4 tablespoons unsalted butter

Instructions
 

  • Preheat oven to 350°F (175°C). Line an 11×7-inch baking pan with parchment, leaving overhang for easy lifting.
  • In a large mixing bowl, cream butter and sugar until light and fluffy.
  • Beat in eggs one at a time, scraping down sides. Stir in coconut extract.
  • Sift in flour and cocoa powder. Fold gently until no streaks of flour remain.
  • Stir in coconut flakes until evenly distributed.
  • Spread batter evenly in prepared pan.
  • Bake 33–35 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
  • Cool in pan for at least 30 minutes.
  • For ganache: Melt chocolate chips and butter together until smooth. Spread over cooled bars.
  • Refrigerate until ganache sets, then slice into squares or bars.

Notes

  • For chewier bars, don’t overmix the batter after adding flour.
  • Add a pinch of instant coffee to enhance chocolate flavor.
  • Toast the coconut before folding it in for a nuttier depth.
  • Slice with a warm knife for clean cuts through the ganache.