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Chocolate Coconut Bars

Ingredients

  • 1 cup (250 mL) Robin Hood All Purpose flour
  • 1 cup (250 mL) fine almond flour
  • 1/4 tsp (2 mL) kosher salt
  • 4 oz (114 g) butter, softened
  • 1/2 cup (125 mL) sugar
  • 1 large egg
  • 1 tsp (5 mL) vanilla extract
  • 6 oz (170 g) Western Family Swiss Dark Chocolate, finely chopped
  • 1/4 cup (60 mL) unsweetened cocoa powder
  • 4 cups (1000 mL) Western Family Medium Unsweetened Coconut
  • 3/4 cup (180 mL) Eagle Brand Sweetened Condensed Milk

Directions

  1. Preheat the oven to 375°F (190C). Lightly grease a 9-inch square baking pan and line bottom with parchment paper.
  2. In a small bowl, whisk flours with salt. In a medium bowl, using an electric mixer, beat butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, beat in dry ingredients along with chopped chocolate and cocoa powder. Press the dough evenly into the pan. Bake for about 15 minutes, until set.
  3. Meanwhile, in a medium bowl, mix coconut flakes and condensed milk. Spoon the topping over the dough and bake for 15 minutes, until the flakes are golden. Transfer to a rack to cool for 5 minutes.
  4. Run a knife around the edge of the pan to loosen. Carefully turn out the cookie and peel off paper. Turn it coconut-side up on the rack. Let cool completely before cutting into bars. Bars can be stored in an airtight container for up to 1 week.

Tip: You can use a combination of milk and dark chocolate for these bars.

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Related Recipes

Chocolate Coconut Bars

Ingredients

  • 1 cup (250 mL) Robin Hood All Purpose flour
  • 1 cup (250 mL) fine almond flour
  • 1/4 tsp (2 mL) kosher salt
  • 4 oz (114 g) butter, softened
  • 1/2 cup (125 mL) sugar
  • 1 large egg
  • 1 tsp (5 mL) vanilla extract
  • 6 oz (170 g) Western Family Swiss Dark Chocolate, finely chopped
  • 1/4 cup (60 mL) unsweetened cocoa powder
  • 4 cups (1000 mL) Western Family Medium Unsweetened Coconut
  • 3/4 cup (180 mL) Eagle Brand Sweetened Condensed Milk

Directions

  1. Preheat the oven to 375°F (190C). Lightly grease a 9-inch square baking pan and line bottom with parchment paper.
  2. In a small bowl, whisk flours with salt. In a medium bowl, using an electric mixer, beat butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, beat in dry ingredients along with chopped chocolate and cocoa powder. Press the dough evenly into the pan. Bake for about 15 minutes, until set.
  3. Meanwhile, in a medium bowl, mix coconut flakes and condensed milk. Spoon the topping over the dough and bake for 15 minutes, until the flakes are golden. Transfer to a rack to cool for 5 minutes.
  4. Run a knife around the edge of the pan to loosen. Carefully turn out the cookie and peel off paper. Turn it coconut-side up on the rack. Let cool completely before cutting into bars. Bars can be stored in an airtight container for up to 1 week.

Tip: You can use a combination of milk and dark chocolate for these bars.