Coconut Joy Candy Bars


This easy cookie recipe will remind you of your favorite coconut candy bar. Toasted almonds and coconut covered with chocolate makes for the perfect sweet treat.

Coconut Joy Candy Bars
Photo: Andy Lyons
Prep Time:
20 mins
Bake Time:
32 mins
Cool Time:
1 hrs 30 mins
Chill Time:
1 hrs
Total Time:
20 mins
48 bars


  • Nonstick cooking spray

  • ¾ cup butter, melted

  • 2 cup sugar

  • 2 teaspoon vanilla

  • 3 eggs, lightly beaten

  • 1 ¼ cup all-purpose flour

  • ½ cup unsweetened cocoa powder

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 4 cup flaked coconut

  • 1 14 ounce can sweetened condensed

  • ½ teaspoon almond extract

  • ½ cup chopped almonds, toasted*

  • 1 recipe Milk Chocolate Ganache

Milk Chocolate Ganache

  • ¾ cup heavy cream

  • 1 11.5 ounce package milk chocolate pieces


  1. Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending foil over edges of the pan. Lightly coat foil with cooking spray. In a large bowl stir together melted butter, sugar, and 1 tsp. of the vanilla until combined. Stir in eggs until combined.

  2. In another bowl combine flour, cocoa powder, baking powder, and salt. Add flour mixture to butter mixture and stir until combined. Spread half of the batter into the prepared pan. Bake 12 minutes or just until set. Cool on a wire rack 30 minutes.

  3. Meanwhile, for filling, in a large bowl combine coconut, condensed milk, the remaining 1 tsp. vanilla, and the almond extract.

  4. Spread filling over baked chocolate layer; sprinkle with almonds. Carefully spread the remaining chocolate batter over filling. Bake 20 to 25 minutes or until chocolate layer is set. Cool in pan on a wire rack.

  5. Spoon Milk Chocolate Ganache over cooled bars, spreading evenly. Chill for at least 1 hour or until ganache is firm. Use edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars.

Milk Chocolate Ganache

  1. Place chocolate pieces into a medium bowl and set aside. In a small saucepan bring whipping cream just to boiling. Immediately pour cream over chocolate in bowl. Let stand, without stirring, 5 minutes. Stir until smooth.

To Store:

Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.


To toast nuts, preheat oven to 300°F. Spread nuts in a shallow baking pan. Bake 10 to 15 minutes or until nuts are just golden, stirring once or twice. Let cool.

Nutrition Facts (per serving)

187 Calories
10g Fat
24g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 187
% Daily Value *
Total Fat 10g 13%
Saturated Fat 6g 30%
Cholesterol 28mg 9%
Sodium 96mg 4%
Total Carbohydrate 24g 9%
Total Sugars 19g
Protein 3g
Vitamin C 0.2mg 1%
Calcium 52mg 4%
Iron 0.7mg 4%
Potassium 113mg 2%
Folate, total 10.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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