No-Bake Coconut Bounty Bars
Prep time: 20 minutes
Chill time: 2–3 hours
Total time: About 3 hours
Makes: 12–16 bars
These homemade No-Bake Coconut Bounty Bars are rich, chewy, and wonderfully coconutty, with a creamy coconut center covered in a smooth layer of chocolate. They require no oven and only a handful of ingredients.
Ingredients
Coconut filling
- 2½ cups (200 g) unsweetened shredded coconut
- 1 cup (240 g) sweetened condensed milk
- 1 tsp vanilla extract
- 2 tbsp coconut oil, melted
- Pinch of salt
Chocolate coating
- 10 oz (285 g) semi-sweet or dark chocolate, chopped
- 1 tbsp coconut oil
- ½ tsp vanilla extract, optional
Optional toppings
- Toasted coconut flakes
- Flaky sea salt
- Chopped almonds
- White chocolate drizzle
Instructions
1. Prepare the pan
Line an 8×8-inch (20×20 cm) square pan with parchment paper.
Leave some parchment hanging over the sides so the chilled coconut mixture can be lifted out easily.
Lightly grease the parchment if desired.
2. Make the coconut mixture
Add the shredded coconut, sweetened condensed milk, vanilla, melted coconut oil, and salt to a large bowl.
Stir thoroughly until all of the coconut is coated.
The mixture should be thick, sticky, and easy to press together.
If it seems too loose, add another tablespoon or two of shredded coconut.
3. Press into the pan
Transfer the mixture to the prepared pan.
Press it down firmly and evenly using the back of a spoon, spatula, or the bottom of a measuring cup.
Compact the mixture well.
This is important because firmly packed coconut produces bars that hold together when sliced.
4. Chill
Place the pan in the refrigerator for 1–2 hours, or until the coconut layer is firm.
For faster results, place it in the freezer for approximately 30–45 minutes.
Cut the Bars
5. Remove from the pan
Lift the chilled coconut slab out using the parchment paper.
Place it on a cutting board.
6. Slice
Cut into approximately 12–16 rectangular bars.
For thicker candy-bar-style pieces, make 12 bars.
For smaller treats, make 16.
Return the bars to the refrigerator while you prepare the chocolate.
Make the Chocolate Coating
7. Melt the chocolate
Place the chopped chocolate and coconut oil in a microwave-safe bowl.
Microwave in 20–30 second intervals, stirring well after each interval.
Continue until almost completely melted.
Stir until completely smooth.
Alternatively, melt the chocolate gently over a double boiler.
8. Coat the coconut bars
Dip each chilled coconut bar into the melted chocolate.
Use two forks to turn it and lift it out.
Allow excess chocolate to drip back into the bowl.
Place the coated bars on a parchment-lined tray.
9. Add toppings
While the chocolate is still wet, sprinkle with toasted coconut or a tiny pinch of flaky sea salt if desired.
10. Chill again
Refrigerate the bars for 30–60 minutes, until the chocolate is completely set.
Easy Drizzle Version
If you don’t want to fully dip each bar:
- Place the chilled coconut slab on parchment.
- Pour the melted chocolate over the top.
- Spread into an even layer.
- Refrigerate until firm.
- Cut into squares.
This method is faster and creates a delicious layered coconut-chocolate bar.
Toasted Coconut Bounty Bars
For extra coconut flavor, toast ½ cup of the shredded coconut in a dry skillet over medium-low heat.
Stir frequently until lightly golden.
Allow it to cool completely before mixing it into the filling.
You can also sprinkle toasted coconut over the chocolate before it sets.
Almond Coconut Bars
Press a whole roasted almond into the top of each coconut bar before coating it with chocolate.
For a more substantial almond version, place several chopped almonds throughout the coconut filling.
Dark Chocolate Version
Use 70–85% dark chocolate for a less-sweet, more intense chocolate coating.
A pinch of flaky sea salt on top works especially well with dark chocolate.
Tips for Perfect Bounty Bars
Pack the coconut firmly
Loose coconut filling can crumble when you dip the bars.
Press it down firmly into the pan.
Chill before dipping
Cold coconut bars are much easier to coat in chocolate.
If they’re soft, put them back in the freezer for 15–20 minutes.
Don’t overheat the chocolate
Chocolate can become thick or grainy if overheated.
Use short microwave intervals and stir frequently.
Use refined coconut oil if preferred
Refined coconut oil has a much more neutral flavor.
Virgin coconut oil gives the bars a stronger coconut aroma.
Storage
Keep the finished bars in an airtight container in the refrigerator for up to 1 week.
For longer storage, freeze them for up to 2–3 months.
Thaw in the refrigerator before serving.
Serving
For the best texture, let a refrigerated bar sit at room temperature for 5–10 minutes before eating.
The coconut center becomes softer while the chocolate remains pleasantly firm.
Best combination: chewy sweet coconut filling, a thin coating of rich dark chocolate, and a tiny sprinkle of flaky sea salt on top.
