★★★★★

Coconut Almond Bars

These Coconut Almond Bars are a delightful homemade candy bar recipe filled with toasted coconut and topped with chocolate, caramel, and crunchy almonds!

Love almonds? Give our kringle recipe a try soon. Buttery and flaky pastry topped with sliced almonds. Or try our almond truffles for a holiday treat!

Slice of coconut almond bar on wooden plate with cup of coffee.

Why These Bars Are Best

Part candy bar part cookie, these Coconut Almond Bars are as decadent as it gets!

Like an ooey-gooey Magic Bar, they’re great for a special occasion but simple enough to make anytime your sweet tooth calls.

  • Buttery homemade crust.
  • Toasted coconut filling.
  • Nutty chocolate caramel topping.
  • Easy to make!

Ingredient Notes

Ingredients needed to make coconut almond bars.

Don’t let this list of ingredients scare you off. Let’s break down the important items.

  • Shredded Coconut – The sweetened flakes get toasted in the oven before being added to the filling. Use our guide on how to toast coconut.
  • Caramel Sauce – Your favorite caramel ice cream sundae topping works perfectly. It’s drizzled over the coconut filling and chocolate chips to give the bars an extra sweet finishing touch.
  • Corn syrup – You’ll need this liquid sweetener for the crust, along with regular sugar. It helps keep the crust from becoming crumbly when baked.
  • Egg Yolk – used to provide structure to the cookie bar, as well as a chewy texture. Save the egg white to make meringues or white cake!
  • Sweetened condensed milk – This is essential for the thick coconut filling! Don’t try to replace it with other milks; they won’t work the same way.

Easy Instructions

Step by step photos showing how to make coconut almond bars.
  1. Toast the coconut: Spread coconut flakes out in a single layer on a baking sheet. Bake until they’re lightly browned, stirring every 5 minutes.
  2. Make the crust: Beat together the ingredients to form a dough. Press dough into a baking sheet and bake for about 5 minutes.
  3. Prepare the Filling: While the crust is baking mix together the filling ingredients. It’s going to be very thick, so be careful when adding it on top of your crust. I used a scoop to drop tablespoons of filling evenly over my bottom layer.
  4. Bake and top: Return the coconut bars to the oven. Bake until you see the crust edges begin to brown. When the bars are done baking, immediately sprinkle on your chocolate chips. I also added the caramel and sliced almonds (learn how to toast nuts) at this time too.
  5. Cool and Chill. Let bars cool at room temperature, then chill for 30 minutes before serving.

Tips and Tricks

  • Keep cold: Store Coconut Almond Bars in the fridge. It keeps them from getting too soft and you’ll love the chilled flavor!
  • Grease your baking pan: Before adding the crust, give the pan a generous spray with baking spray. This is a must if you don’t want bars sticking to your pan.
Baking dish with coconut almond bars.

Recipe FAQs

Can I substitute another sweetener for the light corn syrup?

I haven’t tested this recipe without the corn syrup, so I can’t vouch for the results. If you don’t have any, you can try another liquid sweetener such as maple syrup. Let me know how it turns out!

I’m allergic to nuts. Can I make this without the almonds?

Yes, the almonds can be omitted to make a tasty chocolate caramel coconut bar! Try sprinkling a little sea salt over the bars after baking to mimic the saltiness of the almonds.

Why pre-bake the crust?

Partially baking (also called blind baking or par baking) the crust is necessary because the crust needs more oven time than the filling. Blind Baking also helps the crust set up enough to hold up to the thick gooey filling. Without this step the crust would be soft and soggy instead

More Easy Dessert Recipes

Yield: 24 bars

Coconut Almond Bars

Prep Time 10 minutes
Active Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes

These Coconut Almond Bars are a delightful homemade candy bar recipe filled with toasted coconut and topped with chocolate, caramel, and crunchy almonds!

Ingredients

For the Crust:

  • ⅔ cup unsalted butter, softened
  • ¼ cup light corn syrup
  • ¼ cup light brown sugar, packed
  • 1 ½ teaspoon almond extract
  • 1 large egg yolk
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt

For the Filling:

  • °1 bag (14 ounce) shredded, sweetened, coconut (toasted, see recipe below)
  • 1 can (14 ounce) sweetened condensed milk
  • 1 teaspoon almond extract

For the Topping:

  • 1 bag (12 oz) milk chocolate morsels
  • ¼ cup caramel sauce
  • ½ cup Sliced Almonds

Instructions

  1. Preheat oven to 350°F. On a large baking sheet, spread out coconut into a single layer. Bake for 10-15 minutes, stirring every 5 minutes. Coconut should be lightly browned when done. Remove and cool.
  2. For the crust, beat together butter, corn syrup, brown sugar, almond extract, and egg yolk until smooth. Add in flour, baking powder, and salt and beat until fully combined.
  3. Pat dough into the bottom of a greased 13x9-inch baking dish. Bake for 5- 6 minutes (it will not be fully cooked) in a 350°F oven.
  4. While crust is baking, combined the toasted coconut, almond extract, sweetened condensed milk in a bowl. Drop by tablespoon onto the partially baked crust. Return to oven and bake an additional 20-22 minutes, until edges of crust are lightly browned.
  5. Remove from oven and sprinkle with milk chocolate chips immediately. Drizzle caramel sauce over the top and add sliced almonds. Allow to cool completely. Once cooled, cover and refrigerate at least 30 minutes before slicing and serving.
  6. I prefer to store this in the refrigerator to keep the bars from getting too soft. ENJOY.

Notes

  • Keep cold: Store Coconut Almond Bars in the fridge. It keeps them from getting too soft and you'll love the chilled flavor!
  • Grease your baking pan: Before adding the crust, give the pan a generous spray with baking spray. This is a must if you don't want bars sticking to your pan.
  • Nutrition Information:

    Yield:

    24

    Serving Size:

    1 bar

    Amount Per Serving: Calories: 146Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 88mgCarbohydrates: 17gFiber: 1gSugar: 10gProtein: 2g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Coconut, almonds, caramel and chocolate all together in one bar. Coconut Almond Bars can turn any day into a good day!

    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

    Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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    Posted on March 7, 2022

    Comments & Reviews

    1. How would these be with a little sea salt sprinkled over them instead of almonds? That thought popped into my head; then my mouth started watering. I could be all wrong so thought I’d ask. 

    2. I don’t know anything else you could add to these bars to make them more scrumptious. They look totally addictive and definitely something that wouldn’t last long in my house.

    3. THOSE LOOK SO GOOD!!! So good that I had to yell it. 🙂
      Seriously, drooling looking at them. … Why do I check out baking blogs when I’m hungry.. Why?! 😛

    4. If there’s almond extract in the crust, case closed. I want these so badly! And that filling looks amazing!
      As for Valentine’s Day, there better be plans. My husband has been taught over the years to get his act together. 🙂 In return, I bake for him. Baking is love!

    5. These look ooey gooey and oh so delicious! Although anything with coconut has my attention 🙂

    6. These bars look like Almond Joys on steroids! I love how soft and gooey that middle is and anything with coconut is a favorite of mine!

    7. Dear Aimee, these almond bars look delightful! What a wonderful treat…I love coconut so these are right up my alley. xo, Catherine

    8. I agree, the time between New Year’s and Valentine’s Day should be filled with coconut….and I wish my roasted vegetables tasted just like coconut. 🙂  These bars are totally my jam, I can’t WAIT to make them.  So yummy looking!

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