September 8, 2015

Chocolate Coconut Bars

Recipe: Amy Rosen

In Spanish homes a variety of candies, cakes and cookies are often served on platters after la comida (the main meal, which is served midday). A little bit of mixing, dipping and sprinkling leads to these mini coconut almond bars.


  • 2 cups sweetened, shredded coconut
  • 3⁄4 cup sweetened, condensed milk
  • 1⁄4 tsp cinnamon
  • 24 almonds, lightly toasted
  • 8 oz. (225 g) dark chocolate (such as Chipits 50% extra dark)
  • 2 tbsp vegetable oil
  • 1⁄2 tsp Kosher or Maldon sea salt


Yield: Makes 12 small bars

  1. Mix coconut, condensed milk and cinnamon in a bowl. Shape mixture by tbsps into rectangles, placing on parchment-lined cookie sheet (there should be 12 bars total). If mixture is too sticky to handle, chill 15 to 20 minutes, then shape. Gently press 2 almonds on top of each bar. Freeze at least 3 hours.
  2. After 3 hours, melt chocolate and oil in microwave for 30 seconds, or in a double boiler over medium heat, stirring until smooth. Remove bars from freezer. Using fingers, dip bars into melted chocolate to coat. Replace on cookie sheet, sprinkle a few grains of salt onto each. Put in fridge for 30 minutes, or until chocolate has hardened. Serve with forks: the chocolate melts easily.

Angus Fergusson


House & Home March 2012