Irresistible Double Chocolate Coconut Bars with Rich Ganache Topping

Hello, baking enthusiasts! Roxana from Roxana’s Home Baking here, and I’m absolutely thrilled to share with you an incredibly easy yet utterly scrumptious recipe for what I affectionately call my Double Chocolate Coconut Bars. These aren’t just any dessert bars; they’re a delightful fusion of a fudgy brownie and a moist cake, generously packed with luscious coconut flavor and crowned with a silky, rich chocolate ganache. Prepare to embark on a sweet journey that will satisfy even the most intense chocolate and coconut cravings!

The Morning Craving That Led to Perfection

This recipe was born out of a very early morning craving, a common occurrence for many bakers, I’m sure! It was just past 5 AM, the house was still quiet, and my mind, still a bit hazy from sleep, fixated on one thing: German chocolate cake. That rich, chocolatey goodness with its signature coconut-pecan frosting often occupies my thoughts. However, at that hour, a full-blown German chocolate cake seemed like an ambitious project. So, I opted for a simpler, yet equally satisfying, indulgence that wouldn’t require a full-scale baking operation before the sun was even fully up.

Moving quietly around my kitchen, I instinctively began to pull out ingredients. A little bit of this, a little bit of that – a true early morning experiment! I gently combined them in my mixing bowl, gave them a quick whirl, and into the oven they went. About 30 minutes later, the most heavenly aroma of chocolate and toasted coconut began to waft through the house, slowly but surely waking up the rest of my family. I could barely contain my excitement to taste the results, fork in hand, ready to dig in. Who needs frosting when you have pure chocolate-coconut bliss straight from the oven?

However, my delicious plans were cut short! Before I knew it, the house was alive with morning routines, and it was time for my weekly meeting. I had to leave, with a pan of warm, untested brownies sitting on the counter. A little nervous about the first batch, wondering if my sleepy-eyed measurements were accurate, but mostly excited to see my friends. Thankfully, they have seen me through my best and worst baking (and non-baking) moments, so any outcome would be met with understanding. To my surprise, that first, hastily assembled batch received high praise! But, as a baker always striving for perfection, I personally felt they were a tad too sweet and crumbled a bit more than I desired. This only fueled my desire to perfect them.

The Quest for the Ultimate Chocolate Coconut Bar

A few hours later, I was back home, oven ready for round two. This time, I approached the process with more precision and patience. Every ingredient was carefully measured, and I kept a watchful eye on the oven, determined not to over-bake. The goal was to achieve that perfect moist, fudgy texture that defines an exceptional dessert bar. And to truly elevate these treats, I whipped up a luscious, thick ganache – because what’s double chocolate without an extra layer of chocolatey decadence? The combination of the rich bar and the smooth, luxurious ganache creates an experience that is truly out of this world.

While a sprinkle of toasted coconut on top would undeniably add a fancy touch and extra texture, creating a beautiful contrast against the dark ganache, I confess, I was in too much of a hurry to get to the tasting phase! Sometimes, the simple joy of a perfectly baked bar, generously coated in ganache, is all you need. The aroma, the anticipation, the first bite – pure bliss. And so, I indulged, savoring every single bite of these perfectly balanced and utterly delicious chocolate coconut bars.

What Makes These Double Chocolate Coconut Bars So Special?

These delectable bars uniquely bridge the gap between a rich, fudgy brownie and a tender, moist cake. Some might call them brownies, others might lean towards calling them a type of chocolate cake. For me, they are simply the best “Double Chocolate Coconut Bars” – a name that perfectly encapsulates their dual chocolate intensity and abundant coconut goodness. They truly burst with an incredible coconut flavor, thanks to a dynamic duo: both fragrant coconut extract and plenty of shredded coconut. It’s crucial to use **sweetened coconut flakes** for this recipe. Not only do they infuse the bars with a delightful sweetness, but they also contribute significantly to their irresistible moisture and tender crumb. This combination ensures a truly unforgettable tropical-chocolate experience in every bite, making them a standout treat for any occasion.

Why These Double Chocolate Coconut Bars Will Become Your New Favorite

Effortlessly Delicious: Despite their impressive flavor, these bars are surprisingly simple to prepare, making them perfect for bakers of all skill levels, even those early morning experimental moments!
Double the Chocolate, Double the Delight: With rich cocoa powder integrated into the batter and a decadent chocolate ganache crown, chocolate lovers will rejoice in every layer of flavor.
A Coconut Lover’s Dream: Featuring both a hint of coconut extract and a generous amount of shredded coconut, the vibrant tropical essence truly shines through, perfectly complementing the chocolate.
Irresistible Texture: Experience a wonderful cross between a dense, fudgy brownie and a tender, moist cake. These bars are never dry or crumbly, offering a truly satisfying bite.
A Guaranteed Crowd-Pleaser: Ideal for potlucks, family gatherings, holiday parties, or simply as a comforting treat at home, these bars are universally loved and disappear quickly!
Perfect for Planning Ahead: They store beautifully, and even improve in flavor the next day, making them perfect for prepping in advance for events or meal prep.

Tips for Achieving Bakery-Quality Chocolate Coconut Bars Every Time

Room Temperature Ingredients are Key: Ensure your butter and eggs are at room temperature before you begin. This allows them to cream together more effectively, incorporating air for a lighter, more even texture in your final bars and ensuring a smoother batter.
Avoid Overmixing the Batter: Once you add the flour and cocoa powder, mix only until just combined. Overmixing can develop the gluten in the flour, leading to tougher, drier bars. A light hand is best here.
Invest in Quality Cocoa Powder: Using a good quality unsweetened cocoa powder will significantly impact the depth and richness of the chocolate flavor in your bars. It makes a noticeable difference!
Sweetened Coconut is a Must: As emphasized, sweetened shredded coconut flakes are vital for both the authentic coconut flavor and the crucial moisture they lend to the bars. Do not substitute with unsweetened, as it will alter the taste profile and the desired moist texture.
Prevent Over-Baking at All Costs: Keep a close eye on your oven and your baking time. The bars are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Over-baking is the quickest way to dry out any bar or brownie, so err on the side of slightly underdone for fudginess.
Cool Completely Before Ganache: This step is non-negotiable! Allow the bars to cool fully to room temperature before pouring the ganache over them. If the bars are even slightly warm, the ganache will melt and run off rather than setting properly into a smooth, shiny topping.
Achieve the Perfect Ganache Consistency: If your ganache seems too thin after melting, let it sit at room temperature for a few minutes, stirring occasionally, until it thickens to a pourable yet spreadable consistency. If it’s too thick, you can gently reheat it in the microwave in 10-second bursts, stirring after each, until it’s smooth and pourable again.
Optional Toasted Coconut for Extra Flair: For an extra layer of flavor, aroma, and visual appeal, lightly toast some additional shredded coconut in a dry pan over medium heat until golden brown. Sprinkle this over the set ganache just before serving for a gourmet touch.

How to Serve Your Delicious Chocolate Coconut Bars

These bars are fantastic on their own, offering a complete dessert experience. However, if you wish to elevate them further, here are a few ideas:

Simple Perfection: Enjoy them as is with a refreshing glass of milk, a warm cup of coffee, or your favorite tea.
A La Mode Delight: Serve warm with a generous scoop of vanilla bean ice cream or coconut ice cream for an ultimate dessert indulgence. The contrast in temperatures and textures is divine.
Creamy Companion: A dollop of freshly whipped cream can add a delightful lightness and richness that complements the dense bars beautifully.
Fresh Fruit Garnish: Bright, fresh berries like raspberries or strawberries provide a lovely tart contrast in flavor and a pop of color against the dark chocolate.
Dessert Platter Star: Cut into smaller, bite-sized squares and arrange on a dessert platter with other sweet treats for a beautiful and varied party spread.

Yield: 12-15 bars

Double Chocolate Coconut Bars

Prep Time
15 minutes

Cook Time
35 minutes

Additional Time
2 hours 10 minutes

Total Time
3 hours

Ingredients

1 cup unsalted butter, room temperature
1 1/4 cups granulated sugar
4 large eggs
1 teaspoon coconut extract (vanilla extract can be used instead for a different flavor profile)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup sweetened shredded coconut flakes

For the Rich Chocolate Ganache

1 cup semi-sweet chocolate chips (or finely chopped chocolate)
4 tablespoons unsalted butter

Instructions for Delicious Double Chocolate Coconut Bars

Prepare the Oven and Baking Pan: Preheat your oven to 350°F (175°C). Line an 11×7-inch (28×18 cm) baking pan with parchment paper, leaving about 1 inch (2.5 cm) hanging over the sides to create “handles” for easy removal of the baked bars later.
Cream Butter and Sugar: In a large mixing bowl, using the paddle attachment of a stand mixer (or an electric hand mixer), add the room temperature butter and granulated sugar. Beat on low speed initially, then increase to medium, until the mixture is light, fluffy, and pale in color, typically for 2-3 minutes. This step is crucial for a tender crumb.
Incorporate Eggs and Extract: Add the eggs, one at a time, beating well after each addition to fully incorporate. Use a spatula to scrape down the sides and bottom of the bowl periodically to ensure everything is well combined. Stir in the coconut extract (or vanilla extract if using).
Fold in Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and unsweetened cocoa powder. Gradually add this dry mixture to the wet ingredients, gently folding it in with a spatula until there are no longer any signs of raw flour. Be careful not to overmix, as this can lead to tough bars.
Add Coconut Flakes: Finally, with a spatula, gently fold in the sweetened shredded coconut flakes until they are evenly distributed throughout the batter.
Bake the Bars: Pour the prepared batter evenly into the lined baking pan, spreading it to the edges. Bake in the preheated oven for 33-35 minutes, or until a toothpick inserted into the center of the bars comes out clean or with a few moist crumbs attached. Avoid over-baking to maintain moisture.
Cool the Bars: Remove the pan from the oven and let the bars cool completely in the pan on a wire rack for at least 30 minutes to 1 hour, or until fully cooled. This is crucial before adding the ganache to prevent it from melting.
Prepare the Chocolate Ganache: To make the ganache, combine the chocolate chips and butter in a heatproof bowl. Melt them together using either a microwave (in 30-second intervals, stirring until smooth after each) or a double boiler (placing the bowl over a simmering pot of water, stirring until melted and smooth).
Apply Ganache and Chill: Once the bars are completely cool, pour the warm, smooth ganache evenly over the top. Spread it gently with an offset spatula if needed to cover completely. Refrigerate the bars for at least 1 hour, or until the chocolate ganache is completely set and firm.
Cut and Serve: Once the ganache is firm, use the parchment paper handles to lift the entire slab of bars out of the pan and onto a cutting board. Cut into 12-15 equal bars using a sharp knife. For the neatest edges, clean the knife with hot water and wipe dry between cuts. Serve and enjoy!

Did you make this recipe?

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Frequently Asked Questions About Chocolate Coconut Bars

Can I use unsweetened coconut for this recipe?: While you technically *can*, it’s highly recommended to use sweetened shredded coconut for this recipe. Sweetened coconut adds crucial moisture and a balanced sweetness that unsweetened coconut won’t provide, significantly impacting the final texture and taste of the bars. If you only have unsweetened, you might want to increase the sugar slightly in the batter, but the moisture contribution will still be different.
What if I don’t have coconut extract?: The recipe notes that vanilla extract can be used as a substitute. While you’ll miss a bit of the intense, layered coconut flavor that the extract provides, the bars will still be delicious thanks to the generous amount of shredded coconut and the double chocolate components. You could also try a different complementary extract like almond if you prefer.
How should I store these delicious chocolate coconut bars?: Once the ganache has completely set, store the bars in an airtight container in the refrigerator for up to 5-7 days. For the best texture and flavor, bring them to room temperature for about 15-20 minutes before serving. This allows the ganache and the bar itself to soften slightly.
Can I freeze chocolate coconut bars for later?: Absolutely! These bars freeze wonderfully, making them a great make-ahead option. Once completely cooled and the ganache is set, cut them into individual servings. Wrap each bar tightly in plastic wrap, then place them in a freezer-safe container or bag for up to 2-3 months. Thaw them in the refrigerator overnight or at room temperature for a few hours before enjoying.
My ganache is too thin or too thick, what should I do?: If your ganache is too thin, let it cool at room temperature for 10-15 minutes, stirring occasionally, until it reaches your desired pourable yet spreadable consistency. If it’s too thick, gently reheat it in the microwave in 10-second bursts, stirring after each, until it’s smooth and pourable again. Patience is key for perfect ganache!

If you loved these Double Chocolate Coconut Bars, you may also like some of these other delightful recipes:

Seven Layer Magic Bars

Chocolate Coconut Oatmeal Breakfast Cookies

Nutty Toffee Bars