Coconut Bounty Cookie Bars


2 cups chocolate cookie crumbs

1/4 cup sugar

1/2 cup melted butter

1 can of sweetened condensed milk (300 ml in Canada, 14 oz in the United States)

2 cups unsweetened dried coconut (desiccated coconut)

2 teaspoons vanilla extract

1 1/4 cup chocolate chips

3 tablespoons butter or whipped cream


Preheat the oven to 350 degrees F.

Grease a 9×9 inch pan and line it with parchment paper.

Melt 1/2 cup butter and mix with chocolate cookie crumbs and sugar.

Firmly press the crumb mixture into the bottom of the pan.

Bake for 10 minutes.

While the bottom layer cooks, combine the sweet milk, coconut and vanilla extract.

Spread the coconut mixture evenly over the previously baked chocolate cookie crust layer.

Coconut Bounty cookie bars, second bake.

Bake another 10 to 15 minutes or until the edges begin to brown. Be careful not to overcook or the cookie bars will be too dry.

Remove from the oven and let cool completely in the pan.

Once cooled, melt the chocolate chips and butter (or whipped cream).

Spread evenly over the cooled coconut layer and let sit for about an hour for the chocolate to set.

Cut into squares and enjoy.

These cookie bars are great in the freezer for holiday baking or just to have on hand for a dessert or treat anytime.

See also  Butter Swim Biscuits

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