Chocolate-Coconut Bars Recipe (With Video)

Prep Time:

15 mins

Total Time:

1 hr

Yield:

20

These coconut chocolate bars are an irresistible bar cookie inspired by a popular Southern dessert known as Hello Dollies, magic cookies, or seven-layer bars. They’re egg-free and packed with sweet ingredients.

A cookie crust made with graham crackers, sugar, and butter forms the base for a generous sprinkling of pecans and chocolate chips. The toppings get doused in sweetened condensed milk, followed by a dusting of shredded coconut. The mixture takes a quick turn in the oven, which transforms it into an ooey-gooey, rich, and decadent treat. For even more chocolate flavor, use chocolate wafers for the cookie crust.

Key Ingredients

Our coconut chocolate bars are an easy spin on Hello Dollies. They have a couple of key ingredients:

Sweetened Condensed Milk: The bars are egg-free, so sweetened condensed milk acts as a binder and brings a deliciously rich and sweet creamy flavor. Do not substitute evaporated milk, as it is not sweetened and has a different consistency. The two products are usually sold next to each other in stores but are not interchangeable.

Sweetened Flaked Coconut: Sweetened flaked coconut is sold in the baking aisle. It has a soft, chewy texture and keeps the bars chewy and moist. It’s grated, dried coconut meat that is soaked in a liquid sugar to make it super sweet. Do not use unsweetened coconut for these bars.

Directions

Ingredients for Chocolate-Coconut Bars — Brie Goldman

Preheat oven, prep baking sheet, and make cookie crust:
1. Preheat oven to 375°F. 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.
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Press cookie crust in baking sheet:

Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes.

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Cool crust:

Transfer to a wire rack; cool, about 20 minutes.

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Add pecans and chocolate:

Sprinkle cooled crust evenly with pecans and chocolate.

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Pour condensed milk over:

Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges).

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Add coconut:

Sprinkle with coconut.

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Bake and cool:

Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely.

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Cut into bars:

Trim edges, if desired, and cut into equal-size bars.

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Storing Coconut-Chocolate Bars

Store the bars in an airtight container at room temperature—do not refrigerate them or they will become soggy. They last up to three days.

If you want to store the bars for longer, wrap each in plastic wrap and then put them in a freezer bag. They can be stored for up to three months in the freezer. Defrost them at room temperature and enjoy, or try them from frozen—some people prefer them that way!

Frequently Asked Questions

Why are they called Hello Dollies?

Hello Dollies became popular in the mid-1960s when the musical "Hello, Dolly!" was on Broadway. The sweet coconut and chocolate bar cookies have a cookie crust and go by several other names. One of their other names is seven-layer bars because they typically have seven layers.
What’s the best way to cut a bar cookie?

The best way to cut a bar cookie is to wait until it has cooled completely, then cut using a serrated knife. They are quite gooey, so if you really want to get a clean cut, try this method: Fill a tall, heatproof glass with boiling water and place the knife in it to heat the blade. Dry the knife and cut the bars. You may need to rewarm the knife blade in the hot water occasionally if the filling starts to stick to it.
Can I use a different type of chip instead of semisweet chocolate?

You can swap the semisweet chocolate chips for another flavor. We prefer the semisweet chips because this is already a sweet dessert, and white chocolate or butterscotch chips will add even more sweetness. But feel free to experiment if you want to try another type of chocolate or chip.