Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate-Coconut Bars 3.7 (824) 28 Reviews These chewy, sweet treats are irresistible—and they're easy to make. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 18, 2023 Rate PRINT Share 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 but 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 sweetened, 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. Brie Goldman 25 Bar Cookie Recipes That Are Perfect for Bake Sales, Potlucks, or Just Because 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 as well as bringing 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. Five Reasons Why We Love Condensed Milk So Much 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. 15 of Our Best Coconut Cake Recipes Ingredients 3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination ¼ cup sugar ¾ cup (1 ½ sticks) unsalted butter, melted 1 cup pecan pieces 1 cup semisweet chocolate chips or chunks 1 can (14 ounces) sweetened condensed milk 1 ½ cups sweetened shredded coconut Directions Brie Goldman Preheat oven, prep baking sheet, and make cookie crust: 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. Brie Goldman 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. Brie Goldman Cool crust: Transfer to a wire rack; cool, about 20 minutes. Brie Goldman Add pecans and chocolate: Sprinkle cooled crust evenly with pecans and chocolate. Brie Goldman Pour condensed milk over: Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Brie Goldman Add coconut: Sprinkle with coconut. Brie Goldman Bake and cool: Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Brie Goldman Cut into bars: Trim edges, if desired, and cut into equal-size bars. Brie Goldman 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 them for longer, wrap each bar in plastic wrap and then put them in a freezer bag. They last for up to three months in the freezer. Defrost them at room temperature (Some people like to eat them frozen!) Brie Goldman Frequently Asked Questions What’s the best way to cut a bar cookie? Wait until our chocolate coconut bars have cooled completely before cutting them and use a serrated knife. They are quite gooey, so if you really want to get a clean cut: 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. Why are they called Hello Dollies? Hello Dollies became popular in the mid-1960s when the musical "Hello, Dolly!" was on Broadway. The bar cookies have several other names, including magic cookies or magic cookie bars, and seven-layer bars, because they typically have seven layers. Other Bar Cookie Recipes to Try: Big-Batch Triple-Chocolate Brownie Bars Salted Toffee-Chocolate Squares Gooey Coconut Dream Bars Crispy Chocolate-Marshmallow Treats Chocolate Pecan Pie Bars Originally appeared: Everyday Food, June 2005 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.