Best 4 Chocolate Coconut Squares Recipes

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Indulge in the delectable harmony of chocolate and coconut with these tantalizing Chocolate Coconut Squares. This collection of recipes offers a symphony of flavors, textures, and techniques, ensuring an unforgettable culinary experience. From the classic charm of Chocolate Coconut Bars, featuring a rich chocolate crust and a fluffy coconut filling, to the innovative Chocolate Coconut Truffles, bursting with creamy ganache encased in a delicate coconut coating, each recipe promises a unique taste sensation. Explore the delightful simplicity of Chocolate Coconut Cookies, where crispy edges meet a chewy center, or embark on a tropical adventure with the vibrant Chocolate Coconut Macaroons, adorned with toasted coconut flakes. Whether you're a seasoned baker or a novice in the kitchen, these recipes guide you through every step with precision and clarity, ensuring success with every bite. So, prepare to be captivated by the irresistible allure of chocolate and coconut, and embark on a culinary journey that will leave your taste buds in awe.

Check out the recipes below so you can choose the best recipe for yourself!

OATMEAL COCONUT SQUARES WITH CHOCOLATE CHIPS



Oatmeal Coconut Squares with Chocolate Chips image

Categories     Cookies     Chocolate     Dessert     Bake     Coconut     Oat     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 bars

Number Of Ingredients 10

1 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup packed dark brown sugar
1/2 cup chocolate chips (milk or semisweet)
1/2 cup sweetened flaked coconut
1/4 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, melted and cooled
1 large egg
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 350°F.
  • Line a 9-inch square metal baking pan with a 12- to 14-inch-long sheet of foil, letting excess hang over sides, and butter foil in pan.
  • Toss together oats, flour, brown sugar, chips, coconut, baking powder, and salt in a large bowl. Beat together butter, egg, and vanilla with a fork in another bowl, then stir into oat mixture until incorporated. Spoon batter into baking pan, patting evenly.
  • Bake in middle of oven until set, about 25 minutes. Remove from pan by lifting ends of foil. Cool on a rack, then cut into 16 squares.

CHOCOLATE-COCONUT CHEESECAKE SQUARES



Chocolate-Coconut Cheesecake Squares image

With its cheesecake center nestled between toasted coconut and a fudgy crust, this rich treat just may be the candy bar of your dreams. Be sure to use unsweetened dried coconut, sometimes labeled "desiccated."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 7 dozen

Number Of Ingredients 8

2 cups finely ground graham crackers (from 15 rectangles)
3 cups (10 ounces) finely shredded unsweetened coconut
5 ounces semisweet chocolate, finely chopped
2 ounces milk chocolate, finely chopped
1 cup plus 3 tablespoons granulated sugar
1 stick ( 1/2 cup) unsalted butter, cut into 2-inch pieces, plus more for pan
3 large eggs plus 5 large egg yolks
12 ounces cream cheese, room temperature

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment.
  • Stir together graham cracker crumbs and 2 cups coconut.
  • Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water. Heat, stirring, until melted. Add butter, and stir until melted and smooth. Remove from heat, and let cool slightly. Whisk in 1 egg.
  • Stir chocolate mixture into coconut mixture. Press evenly into prepared pan. Bake until set, 10 minutes. Transfer to a wire rack, and let cool in pan.
  • Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined. Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.
  • Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.
  • Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes. Let cool completely in pan on a wire rack. Refrigerate, loosely covered, overnight.
  • Run a sharp knife around edges of pan, and use parchment to lift out cheesecake. Run a knife under hot water, and dry well. Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts.

CHOCOLATE COCONUT SQUARES



Chocolate Coconut Squares image

These very rich and delicious layered bars are a big hit whenever I take them to a potluck or family gathering.

Provided by MizzNezz

Categories     Bar Cookie

Time 52m

Yield 24 Bars

Number Of Ingredients 14

1 cup butter, softened
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
1 cup flour
3 tablespoons cocoa
2/3 cup chopped nuts
1 (14 ounce) can sweetened condensed milk
1 cup coconut
2 cups powdered sugar
2 tablespoons cocoa
4 tablespoons half-and-half
2 tablespoons butter
1 teaspoon vanilla

Steps:

  • Cream butter and sugar; add eggs and vanilla.
  • Mix flour, cocoa, and nuts.
  • Add to sugar mixture.
  • Spread into 9x13 pan.
  • Bake at 350* for 30 minutes.
  • Combine condensed milk and coconut.
  • Spread over cake, bake 15 minutes more.
  • Mix frosting ingredients until smooth.
  • Spread over the coconut while still warm.
  • Chill.
  • Cut into bars.

CHOCOLATE-COCONUT SQUARES



Chocolate-Coconut Squares image

Make and share this Chocolate-Coconut Squares recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 32m

Yield 1 13x9 inch pan

Number Of Ingredients 9

1 1/2 cups graham cracker crumbs
1/2 cup firmly packed brown sugar
1/3 cup flour
1/2 cup melted butter
1 (14 ounce) can sweetened condensed milk
1 (7 ounce) package flaked coconut
1 (12 ounce) package chocolate chips
2 tablespoons peanut butter
chopped peanuts (to garnish)

Steps:

  • Set oven to 350 degrees.
  • Prepare an ungreased 13 x 9-in baking pan.
  • Combine first 4 ingredients.
  • Press mixture into ungreased baking dish.
  • Bake for 10 minutes.
  • Combine milk and coconut; mix well, spread over crust.
  • Bake for another 10-12 minutes.
  • Combine chocolate chips and peanut butter in a small saucepan.
  • Cook, over low heat, stirring constantly until chocolate melts.
  • Spread over coconut layer.
  • Garnish with chopped peanuts, if desired.
  • Cool and cut into bars.

Tips:

  • Use unsweetened coconut flakes to avoid overly sweet squares.
  • Toast the coconut flakes in the oven for a few minutes to enhance their flavor and make them more golden brown.
  • Use high-quality chocolate chips for the best flavor. Semi-sweet or dark chocolate chips are good options.
  • If you don't have a 9x13 inch baking pan, you can use a slightly smaller or larger pan. Just adjust the baking time accordingly.
  • Let the squares cool completely before cutting them into bars. This will help them hold their shape better.
  • Store the squares in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 2 weeks.
  • The squares can also be frozen for up to 2 months. To freeze, wrap the squares individually in plastic wrap and place them in a freezer-safe container.

Conclusion:

These chocolate coconut squares are an easy and delicious treat that are perfect for any occasion. They're made with simple ingredients and can be customized to your liking. With their rich chocolate flavor and chewy coconut texture, these squares are sure to be a hit with everyone who tries them.

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