There’s something so satisfying about whipping up your own snack bars, especially when they’re packed with the tropical goodness of coconut. These homemade coconut snack bars are my go-to treat when I’m craving something sweet yet wholesome. They’re perfect for a quick breakfast, an afternoon pick-me-up, or even a post-workout bite.
Homemade Coconut Snack Bars
Creating these homemade coconut snack bars is simple, rewarding, and packed with wholesome goodness. Whether you’re prepping for busy mornings, a quick mid-day energy boost, or a guilt-free treat, these bars deliver on flavor and nutrition. Let me walk you through how to make them step-by-step!
Ingredients
Here’s what you’ll need to make these nutrient-rich bars:
- 2 cups unsweetened shredded coconut
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/2 cup honey or maple syrup (for a vegan option)
- 1/4 cup coconut oil, melted
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- Optional: 1/4 cup dark chocolate chips or dried fruits like cranberries, chopped
Instructions
Step 1: Preheat the oven and prepare the pan
Preheat your oven to 325°F. Line an 8×8-inch baking pan with parchment paper, letting the sides hang over for easy removal later.
Step 2: Mix the dry ingredients
In a large mixing bowl, combine the shredded coconut, rolled oats, almond flour, and salt. Stir the mixture until everything is well distributed.
Step 3: Combine the wet ingredients
In a smaller bowl, whisk together the honey (or maple syrup), melted coconut oil, and vanilla extract. If you’re adding chocolate chips, you might want to let the wet mix cool slightly before stirring, so the chips don’t melt too soon.
Step 4: Combine wet and dry
Gradually pour the wet mixture into the dry ingredients. Using a spatula or clean hands, mix until everything is fully coated and sticks together. It should have a slightly sticky consistency.
Step 5: Pack the mixture into the pan
Transfer the mixture into the prepared baking pan. Use the back of a spoon or your fingers to press it down firmly into an even layer. Make sure to pack it tightly, as this helps the bars hold together after baking.
Step 6: Bake
Place the pan in the preheated oven and bake for 20-25 minutes or until the edges are lightly golden. The aroma of toasted coconut will fill your kitchen — it’s delightful!
Step 7: Cool and slice
Remove the pan from the oven and let the bars cool completely in the pan. Once cooled, use the parchment paper overhang to lift the whole block out. Place it on a cutting board and slice into bars or squares of your desired size.
With these steps, your homemade coconut snack bars will be thick, chewy, and loaded with flavor! Try them plain or add your creative twist by mixing in nuts, seeds, or dried fruits. It’s a healthy indulgence you can feel good about anytime.
Ingredients
Making homemade coconut snack bars is all about using simple, wholesome ingredients that pack a nutritional punch. I’ve broken it down into two parts – the base and the topping – so you can build a perfectly balanced snack.
For The Base
- 1 ½ cups unsweetened shredded coconut – Finely shredded for a chewy texture.
- 1 cup rolled oats – Adds fiber and structure to the bars. Use gluten-free, if preferred.
- ½ cup almond flour – Creates a tender, nutty foundation.
- ⅓ cup honey or maple syrup – Choose your sweetener for natural sweetness.
- 3 tablespoons coconut oil – Melted to hold everything together.
- Pinch of salt – Enhances the natural flavors.
- Optional: ⅓ cup dark chocolate chips or chopped dried fruits – For a burst of flavor.
For The Topping
- ⅓ cup dark chocolate chips – Melted for a luscious drizzle.
- 1 tablespoon coconut oil – Mixed with chocolate for a glossy finish.
- 1-2 tablespoons unsweetened shredded coconut – Sprinkled on top for extra texture and visual appeal.
Tools And Equipment
When it comes to creating homemade coconut snack bars, having the right tools and equipment makes the process smoother and more enjoyable. I always say that with the right setup, any recipe feels less intimidating and more fun. Here’s what you’ll need:
- Large Mixing Bowl: You’ll need this to combine the dry and wet ingredients evenly. I prefer a deep, sturdy bowl to prevent spilling while mixing.
- Wooden Spoon or Silicone Spatula: A wooden spoon or spatula helps mix the ingredients thoroughly, ensuring every bite is packed with flavor.
- Measuring Cups and Spoons: Precision is key with these bars. Use cups and spoons to measure ingredients like shredded coconut, oats, and honey accurately.
- Baking Dish (8×8 inch): For perfectly thick and chewy bars, use a square baking dish. I like lining mine with parchment paper for easy removal and cleanup.
- Parchment Paper: This prevents the bars from sticking to the pan. Bonus—it also makes slicing the bars effortless after they’re baked!
- Small Saucepan: If you’re making the chocolate topping, you’ll need a saucepan to melt the chocolate and coconut oil gently.
- Knife or Pizza Cutter: These make slicing the bars neat and precise. I often use a pizza cutter to get evenly sized pieces.
- Cooling Rack (Optional): While not essential, a cooling rack ensures the bars cool evenly and won’t become soggy on the bottom.
These tools not only help you create the best version of these bars but also make the process enjoyable and efficient. As a healthy snack fanatic, I’ve found that having a well-equipped kitchen makes even complex recipes easy to tackle.
Directions
Making these homemade coconut snack bars is simple, fun, and incredibly satisfying. I’ll guide you through each step to ensure your bars come out perfect every single time.
Prep
Start by preheating your oven to 325°F if you’ll be baking the bars. Line an 8×8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal. Gather all your ingredients and equipment to streamline the process. Melt the coconut oil and, if using honey, ensure it’s runny for easy mixing.
Make The Base
In a large mixing bowl, combine 1 ½ cups of finely shredded unsweetened coconut, 1 cup of rolled oats, ½ cup of almond flour, and a pinch of salt. Stir these dry ingredients until evenly distributed. Add ⅓ cup of honey or maple syrup and 3 tablespoons of melted coconut oil. Mix thoroughly with a wooden spoon or silicone spatula until all ingredients are evenly coated and form a sticky consistency. If using optional add-ins like dark chocolate chips or dried fruits, fold them in now.
Add The Topping
For a decadent yet light finishing touch, melt ⅓ cup of dark chocolate chips with 1 tablespoon of coconut oil in a small saucepan over low heat, stirring until smooth and glossy. Pour the melted chocolate over the pressed base and spread it evenly with a spatula. Sprinkle 1-2 tablespoons of unsweetened shredded coconut on top for extra texture and charm.
Bake Or Set
If baking, place the prepared dish into the preheated oven and bake for 20-25 minutes, or until the edges are golden brown and firm. For a no-bake version, refrigerate the bars instead for at least 2 hours to allow the mixture to set firmly.
Cool And Slice
Once the bars are baked or fully chilled, allow them to cool completely in the dish. Use the parchment paper overhang to lift the entire block out onto a cutting board. With a sharp knife or pizza cutter, slice the block into even bars or squares. Store them in an airtight container at room temperature or the refrigerator for freshness.
Make-Ahead And Storage Tips
When it comes to healthy snacking, I’m all about planning ahead. These homemade coconut snack bars are perfect for batch-making and storing, so you always have a wholesome treat ready to grab. Let me share how I keep them fresh and delicious.
Prepping for Make-Ahead Success
After the bars have cooled completely—and I mean completely, as any residual warmth can lead to unwanted moisture—I like to slice them into uniform rectangles using a sharp knife or pizza cutter. If you’re worried about uneven pieces, a ruler works wonders to guide those perfectly portioned squares.
I layer the bars with parchment paper or wax paper between them to prevent sticking if I’m stacking them. It’s one of those small habits that makes a big difference when it comes to avoiding frustration later.
Storing in Airtight Containers
Proper storage is key to preserving the taste and texture of these bars. I use an airtight container and ensure the lid is snugly sealed to lock out air. For me, glass containers work best since they don’t absorb flavors, but BPA-free plastic containers still do the trick.
If you’re like me and enjoy switching from a chewy to a firmer bite, stash the container in the fridge. The bars will firm up beautifully, and the chilled coconut flavor is such a treat.
Freezer-Friendly For Longer Shelf Life
These bars also freeze incredibly well, which I love because it means I can stock up for weeks ahead. I wrap individual bars tightly in parchment paper or plastic wrap before storing them in a freezer-safe bag or container. Be sure to press out as much air as possible before sealing. They’ll keep in the freezer for up to 2-3 months.
To enjoy, just take a frozen bar out and let it thaw at room temperature for 15-20 minutes. Alternatively, I’ve even tossed one in my bag for an on-the-go snack—it’ll thaw by the time I’m ready for it.
Storing No-Bake vs. Baked Bars
If you went the no-bake route, I recommend keeping them refrigerated at all times since they rely on chilling to set. Baked bars, on the other hand, have a bit more structure and can be stored at room temperature for up to 5 days, provided they’re in a cool, dry environment.
Conclusion
Making homemade coconut snack bars is such a rewarding experience. There’s something special about creating a treat that’s not only delicious but also packed with wholesome ingredients you can feel good about. Plus, the ability to customize them to suit your taste makes them even more enjoyable.
Whether you’re prepping for a busy week, looking for a healthier indulgence, or just craving something coconutty and satisfying, these bars have you covered. They’re easy to make, store well, and are perfect for sharing—or keeping all to yourself. Happy snacking!
