Best 10 Chocolate Pecan Coconut Cookie Bars Recipes

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Indulge in the symphony of flavors with our exquisite Chocolate Pecan Coconut Cookie Bars! These delectable treats are a harmonious blend of rich chocolate, nutty pecans, and the tropical allure of coconut. Each bite takes you on a culinary journey, captivating your taste buds with a symphony of textures and flavors. Our collection of recipes offers a range of variations to satisfy every palate, from the classic combination of chocolate, pecans, and coconut to unique twists like the addition of dried cherries or a creamy cheesecake filling. Prepare to embark on a baking adventure that will leave you and your loved ones craving more!

Here are our top 10 tried and tested recipes!

PECAN COCONUT CHOCOLATE CHIP COOKIES



Pecan Coconut Chocolate Chip Cookies image

These cookies have a great coconut flavor. You can use all butter, if you prefer.

Provided by Bake4fun

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 40m

Yield 36

Number Of Ingredients 14

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter-flavored shortening
½ cup butter, softened
¾ cup brown sugar
¾ cup white sugar
2 eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 ½ cups sweetened flaked coconut
1 cup chopped pecans
¾ cup semisweet chocolate chips
¾ cup white chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine flour, baking soda, and salt in a bowl. Beat shortening, butter, brown sugar, and white sugar in another bowl until smooth. Beat eggs into butter mixture one at a time, adding coconut extract and vanilla extract with the last egg. Stir flour mixture into butter mixture and fold in coconut, pecans, semisweet chocolate chips, and white chocolate chips.
  • Scoop up dough by spoonfuls and roll into 1-inch balls. Place balls 2 inches apart onto ungreased baking sheets. Flatten dough balls slightly.
  • Bake in preheated oven until golden brown, 10 to 12 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 185.6 calories, Carbohydrate 20.1 g, Cholesterol 17.9 mg, Fat 11.3 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 103.5 mg, Sugar 12.4 g

CHOCOLATE-COCONUT BARS



Chocolate-Coconut Bars image

These decadent bars are inspired by Hello Dollies, a popular Southern dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 20

Number Of Ingredients 7

3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup pecan pieces
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut

Steps:

  • Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
  • In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
  • Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
  • Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

CHOCOLATE COCONUT PECAN PIE BARS



Chocolate Coconut Pecan Pie Bars image

A brown sugar shortbread crust topped with a gooey maple filling loaded with pecans, shredded coconut, and chocolate chips. Flavor and texture in every sweet and sticky bite!

Provided by Allison - Celebrating Sweets

Categories     Dessert

Time 1h5m

Number Of Ingredients 13

1/2 cup unsalted butter (softened)
1/3 cup brown sugar (firmly packed)
1 1/3 cups all purpose flour
1/4 teaspoon salt
6 tablespoons unsalted butter (melted)
2/3 cup brown sugar
1/4 cup pure maple syrup
2 tablespoons milk
1 large egg
1 1/2 cups chopped pecans
1/2 cup bittersweet or semisweet chocolate chips (I prefer bittersweet)
1/2 cup sweetened shredded coconut
sea salt (optional)

Steps:

  • Preheat oven to 350°F. Line an 8x8 pan with foil, leaving a couple inches overhang. Spray or butter the foil.
  • Using a hand mixer or stand mixer, beat butter and brown sugar until creamy and combined. Add flour and salt, beat until thoroughly combined. Dump the mixture (it will be crumbly) into the prepared pan and press it evenly into the bottom of the pan. Bake for 15 minutes. Meanwhile, prepare the filling.
  • In a large bowl, combine melted butter, brown sugar, maple syrup, milk, and egg. Whisk until combined. Add pecans, chocolate chips, and coconut and stir until combined. Pour the filling over the crust and gently spread it around with a rubber spatula so that the solids and liquid are evenly distributed.
  • Return to the oven and cook for about 23-25 minutes. The mixture should be bubbling slightly around the corners. The edges will be set but the center will still be a little jiggly. It will firm up as it cools. Place pan on a wire rack to cool completely before cutting into squares. Sprinkle lightly with sea salt, if desired, to add a contrast to the sweetness.

Nutrition Facts : Calories 376 kcal, Carbohydrate 36 g, Protein 3 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 49 mg, Sodium 72 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving

COCONUT PECAN BARS



Coconut Pecan Bars image

With a butterscotch flavor, these tasty bars have always been welcomed with open arms by my family. Since they're simple to make, kids can have fun pitching in.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 10

1 cup butter, softened
2 cups packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt and baking powder; gradually add to the creamed mixture and mix well. Stir in coconut and pecans (batter will be thick). , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Nutrition Facts : Calories 122 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 110mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

COCONUT-PECAN BARS



Coconut-Pecan Bars image

Offer genuine southern hospitality with traditional rich nutty bars.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 16

Number Of Ingredients 11

6 tablespoons butter or margarine, softened
1/4 cup granulated sugar
1/4 teaspoon salt
1 cup Gold Medal™ all-purpose flour
2 eggs
1 teaspoon vanilla
1 cup packed brown sugar
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chopped pecans

Steps:

  • Heat oven to 350°F. In small bowl, beat butter, granulated sugar and 1/4 teaspoon salt with electric mixer on medium speed until light and fluffy. Stir in 1 cup flour. Pat in bottom of ungreased square pan, 9x9x2 inches. Bake 12 to 17 minutes or until very light brown.
  • Meanwhile, in medium bowl, beat eggs slightly with wire whisk. Stir in vanilla. Gradually beat in brown sugar just until blended. Beat in 2 tablespoons flour and 1/2 teaspoon salt; mix well. Stir in coconut and pecans. Carefully spoon coconut mixture evenly over baked layer.
  • Bake 20 to 25 minutes or until golden brown and filling is set. Cool 10 minutes. Run knife around edges of pan to loosen. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 80 mg

PECAN-CHOCOLATE CHIP COCONUT COOKIES



Pecan-Chocolate Chip Coconut Cookies image

When my four children were young, everyone wanted different kinds of cookies. After I came up with this recipe, everyone was happy, and it's still a cookie they ask for. Thanks to the cream cheese, these cookies bake up soft and fluffy. -Linda Brown, Hooker, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 9 dozen.

Number Of Ingredients 12

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1 cup packed brown sugar
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
2/3 cup sweetened shredded coconut
1-1/2 to 2 cups pecan halves

Steps:

  • Preheat oven to 350°. Beat first four ingredients until blended. Beat in eggs and vanilla. Whisk together flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and coconut., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Top each with a pecan half., Bake until lightly browned, 9-11 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 77 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 57mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE PECAN BARS



Chocolate Pecan Bars image

There is a very famous pie named after a very famous horse race that shall remain nameless. It combines pecan pie with chocolate chips and a splash of Bourbon (because it was invented in Kentucky and if it will sit still we will throw Bourbon in it in this state). My brother Donnie has always loved chocolate chip pecan pie, and I have been trying for years to improve on the classic. Made into bar form, this dessert becomes the perfect treat for your Derby Party or Holiday potluck. You can leave out the Bourbon if you feel so inclined, but I love the way the smoky, spicy flavor pairs with the orange. These little babies also keep really well, making them a staple in my Christmas cookie exchange basket.

Provided by Damaris Phillips

Categories     dessert

Time 1h20m

Yield 12 to 24 bars

Number Of Ingredients 16

Nonstick cooking spray
12 tablespoons (170 grams) cold unsalted butter, diced
2 cups (250 grams) all-purpose flour, plus more for dusting
1/4 teaspoon fine salt
2 tablespoons sugar
3 to 4 tablespoons ice water
1 2/3 cups (165 grams) pecans
1 cup (240 milliliters) honey
2/3 cup (145 grams) packed light brown sugar
3 large eggs
2 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
2 tablespoons Bourbon
Grated zest of 1 orange
1 teaspoon pure vanilla extract
1 cup (170 grams) semisweet chocolate chips

Steps:

  • For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F (205 degrees C).
  • Coat the bottom and sides of a 9-by-13-inch (23-by-33 centimeter) baking pan with cooking spray. Line the pan with parchment paper, letting the paper overhang the edges of the pan by a few inches on two sides (this will help you lift the bars out of the pan).
  • In a food processor, pulse together the butter, flour, salt and sugar until the butter is in pea-sized pieces. Add the water, 1 tablespoon at a time, and pulse until the dough begins to pull from the sides of the bowl. Transfer the dough to a floured surface, gather together, and pat into a rectangle. Roll the dough into a rectangle 1/8 inch (3 mm) thick that measures about 13 by 15 inches (33 by 38 centimeters). Trim the rough edges and ease the dough into the prepared pan, pressing it onto the bottom and about halfway up the sides (trim the dough more on the sides as needed). Prick the dough a couple times with a fork. Cover with aluminum foil and fill with pie weights or dried beans. Bake until the dough starts to set up, about 15 minutes. Remove the weights and foil and continue to bake until the crust is just golden, about 5 minutes more. Let cool completely.
  • For the filling: Preheat the oven to 400 degrees F (205 degrees C). Spread the pecans in an even layer on a baking sheet. Toast until fragrant and golden, 8 to 10 minutes. Let cool slightly, then roughly chop.
  • Beat the honey and brown sugar with an electric mixer until smooth. Beat in the eggs. Add in the melted butter and continue to beat. Add the flour, Bourbon, orange zest and vanilla. Sprinkle the pecans and chocolate chips over the crust and pour the honey mixture over the top. Bake until the top of the filling is golden brown and the center sets up, 30 to 40 minutes. Cover and put in the refrigerator until cool. When ready to serve, cut into 12 to 24 bars.

COCONUT-PECAN BAR COOKIES



Coconut-pecan Bar Cookies image

What a great treat. Very rich, creamy and easy to prepare. They are wonderful for an assortment of sweets during the holidays or a cookie exchange. Perfect for the chocoholic!

Provided by PaulaG

Categories     Bar Cookie

Time 37m

Yield 36 bars

Number Of Ingredients 11

1 1/4 cups unsifted flour
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2/3 cup unsalted butter
2 eggs, lightly beaten
1 (14 ounce) can sweetened condensed milk
1 1/3 cups flaked coconut
1 cup chopped pecans
1/2 cup semi-sweet chocolate chips
1 teaspoon unsalted butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine flour, sugar, cocoa powder and baking powder.
  • Cut in the butter until crumbly.
  • Press mixture on bottom of ungreased 13x9 inch baking pan.
  • Bake for 12 minutes, remove from oven and cool slightly.
  • In a medium-sized bowl, combine the eggs, milk, coconut and pecans.
  • Pour over the crust.
  • Bake for 18 to 20 minutes or until set in center.
  • Cool and cut into bars.
  • In top of a double boiler over boiling water, melt the chocolate chips and melted butter until smooth, drizzle over the cut bars.

COCONUT-CRANBERRY BARS WITH PECANS



Coconut-Cranberry Bars with Pecans image

Easy and delicious! Family and friends truly enjoy these wonderful bars. I hope you do as well!

Provided by NancyLou

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h40m

Yield 36

Number Of Ingredients 8

1 ½ cups graham cracker crumbs
½ cup butter, melted
1 ½ cups sweetened dried cranberries (such as Craisins®)
1 (14 ounce) can sweetened condensed milk
1 ¼ cups pecan halves
1 cup flaked coconut
¾ cup white chocolate chips
¾ cup bittersweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper or grease.
  • Mix graham cracker crumbs and butter together in a bowl; press into the prepared baking dish.
  • Stir cranberries, sweetened condensed milk, pecans, coconut, white chocolate chips, and bittersweet chocolate chips together in a bowl; gently spread over the graham cracker crust.
  • Bake in the preheated oven until edges are golden brown, 25 to 28 minutes; cool on a wire rack.

Nutrition Facts : Calories 162 calories, Carbohydrate 18.9 g, Cholesterol 11.3 mg, Fat 9.4 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 4.4 g, Sodium 63.9 mg, Sugar 13.9 g

CHOCOLATE COCONUT PECAN SQUARES



Chocolate Coconut Pecan Squares image

A buttery crust holds layers of coconut, chocolate and a creamy pecan mixture in these luscious baked bar cookies.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield Makes 24 servings, 1 square each.

Number Of Ingredients 7

3/4 cup (1-1/2 sticks) margarine or butter, softened, divided
3/4 cup sugar, divided
1-1/4 cups flour
2 Tbsp. whipping cream
1-3/4 cups coarsely chopped pecans
1 cup BAKER'S ANGEL FLAKE Coconut
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, coarsely chopped

Steps:

  • Preheat oven to 350°F. Beat 1/2 cup of the margarine and 1/4 cup of the sugar in large bowl with electric mixer on medium speed until creamy. Add flour; beat until well blended. Press dough firmly onto bottom of ungreased 9-inch square baking pan. Bake 18 to 20 minutes or until edges are lightly browned.
  • Place remaining 1/2 cup sugar, remaining 1/4 cup margarine and the cream in medium saucepan; cook until margarine is melted and mixture is well blended, stirring frequently. Stir in pecans; set aside.
  • Sprinkle coconut and chocolate evenly over crust. Top with the pecan mixture; spread to evenly cover chocolate layer. Bake an additional 20 to 25 minutes or until golden brown; cool completely. Cut into 24 squares to serve. Store in airtight container at room temperature.

Nutrition Facts : Calories 200, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

Tips:

  • Use room-temperature butter for the best results. This will help the cookies spread evenly and bake more evenly.
  • Don't overmix the dough. Overmixing can make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and not spread too much.
  • Bake the cookies until they are just set. The centers should be slightly soft and gooey.
  • Let the cookies cool completely before cutting them into bars. This will help prevent them from crumbling.

Conclusion:

These chocolate pecan coconut cookie bars are a delicious and easy-to-make treat. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. With their chewy texture, rich chocolate flavor, and plenty of pecans and coconut, these bars are sure to satisfy your sweet tooth.

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