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Ending the week on a salty-sweet note with these Salted Chocolate Coconut Bars. Buttery pie dough, topped with chocolate, homemade coconut caramel, and a generous drizzle of milk chocolate, for good measure. These bars are decadent, easy, and perfect for feeding your family and friends this holiday season. Everyone LOVES these simple to make bars…the combo of sweet and salty is just too good pass up!

overhead photo of Salted Chocolate Coconut Bars with bowl of chocolate and ribbon

They say everything happens for a reason, and if it weren’t for my many, many failed attempts at making a new Thanksgiving pie, I would not be sharing these ooey, gooey, salty, and delicious coconut bars with you all today.

If you follow along on Instagram, you may have seen my multiple attempts at pie making last week. I baked a lot of pies, all of the chocolate variety, and none of which ended up being post worthy. When I say a lot of pies, I mean A LOT of pies. So many that I lost count. I really wanted to create a new chocolate pie that was delicious and beautiful. But for whatever reason, it was just not happening. I had some that came out good, some that were delicious, but none that I was crazy excited about. After days of testing, and finally crafting a pretty pie crust, I finally threw in the towel.

I’m not one to give up easily, but some battles just are not worth it. And the bottom line is that if I’m not overly excited about a recipe, I don’t want to share it.

So, I bowed down to the pies and instead developed these coconut pie bars. And I’m glad I did. Because these bars are for sure one of the better recipes to come out of my kitchen this month. And you know what? They’re a lot easier than a pie, and sometimes easier is better. Especially during these busy times of the year.

overhead photo of Salted Chocolate Coconut Bars before baking

After testing out a lot of chocolate pies, I was pretty over chocolate. I know that’s shocking, but again I think I made the same pie over six times. Instead I decided to test out something completely different. Something still chocolatey, but this time full of coconut and caramel.

Really, I can’t begin to describe just how good these bars are.

The base of the bar is a mix between a butter cookie and a pie crust. It’s a little thicker than a pie crust, but just as buttery, and all kinds of deliciousness. I kept the crust simple, because I really wanted the filling to stand out.

And it sure does.

The filling is coconutty, with hints of both caramel and vanilla. It’s just a little sweet, and a little salty.

Best part?

These bars are the easiest to make, and you might already have the ingredients on hand. Perfect for last-minute holiday baking.

Salted Chocolate Coconut Bars after baking

Here are the details.

Pre bake the crust so that it has a chance to get golden and toasted before adding the coconut caramel mix. While the crust is baking, make the coconut filling. Bring a little butter, coconut milk, and brown sugar to a boil. Then remove from the heat, and add the vanilla and shredded coconut. This is the heart of the recipe and provides the sweetness and flavor. It’s also just gooey and delicious.

Now pull the crust out of the oven and top it with a layer of semi sweet chocolate. Then spread the coconut mix over the chocolate, and bake until the coconut is toasty.

Finish the bars with a drizzle of sweet milk chocolate, and a sprinkle of flaky sea salt.

You can slice the bars while still slightly warm or let them firm up and serve at room temperature. Either way they are truly delicious, but you all know I prefer them warm and gooey.

side angle photo of Salted Chocolate Coconut Bars

I know that pie is traditional for Thanksgiving, but sometimes it can be fun to switch things up. Bars are great too. They feed way more people than a pie. They’re easier for people to just grab. And they’re a lot less stress to make.

So bottom line? Give these coconut bars a try this year. They’re chocolate filled, super sweet, and you will not regret making them, promise.

Also, if you need a good hostess gift for Thanksgiving, these bars will do the trick. They’re for sure better than anything you could buy from the store!

overhead close up photo of Salted Chocolate Coconut Bars

If you make these coconut bars be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Salted Chocolate Coconut Bars

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 18 bars
Calories Per Serving: 347 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Coconut Filling


  • 1. Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper.
    2. To make the crust. In the bowl of a stand mixer (or use a hand-held mixer), beat together the butter, brown sugar, and a pinch of salt until smooth. Add the flour, beating until combined.
    3. Press the dough into the prepared baking pan. Bake for 15 minutes, until the crust is lightly golden. Remove from the oven.
    4. Meanwhile, make the filling. In a medium sauce pan, melt together the  butter, the coconut milk, and brown sugar. Bring to a boil and cook for 2 minutes. Remove from the heat and stir in the vanilla and shredded coconut.
    5. Scatter the semi-sweet chocolate in an even layer over the pre-baked crust. Pour the coconut mixture over the chocolate, gently spread to evenly distribute. Transfer to the oven and bake for 20-25 minutes or until the top is beginning to brown and caramelize.
    6. Remove the bars from the oven. Drizzle the bars with melted chocolate. Sprinkle with salt. Allow the bars to cool, then slice and serve slightly warm or at room temperature. 

horizontal photo of Salted Chocolate Coconut Bars

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  1. Please convert this to metric! Made it yesterday and don’t think my measurements were quite right but it turned out ok – room for improvement!

  2. Hi! Big fan of most of your recipes! Including this, the flavors were delicious. A bit too sweet, but also it fell apart completely. The first layer also never browned, it was white and we tried to bake it longer. Almost seemed like too much butter? Any ideas why it would be so soft and not crisp up?

    1. Hey Kira,
      Thanks so for giving the recipe a try, I am sorry you had issues with it. The crust layer should really be golden, did you adjust anything in the recipe? Please let me know how I can help! Happy Holidays! xTieghan

  3. I will be making these tonight for a bake sale fundraiser for Capital Therapy Dogs! Very excited I think they will be a huge hit.

  4. 5 stars
    Loved this recipe and so did everyone I shared it with. I didn’t have enough shredded coconut, so had to use a little desiccated (finer texture) and it still worked perfectly!

    1. Hi Viki! I am sure that and equal amount of half and half with a splash of coconut extract will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

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