Coconut Bars


These rich and moist coconut bars are made of not one, but three different forms of scrumptiously healthy coconut, including shredded coconut, coconut oil and coconut milk in their ingredients list.

I have Shirley at Gluten Free Easily to thank for this recipe as it is based upon her famous gluten free Crustless Coconut Pie. I’m a big fan of Shirley’s crustless pie recipes. They’re perfect when I’m looking for a quick and easy, yet simply tasty, gluten free dessert.

I find that this coconut bar recipe tastes a bit like a macaroon bar. If you want to jazz up your coconut bars and get really decadent, try drizzling them with dark chocolate.

Print Recipe
  1. Mix eggs, coconut milk, oil, honey, vanilla and stevia in a food processor
  2. Pulse in almond flour, coconut flour, shredded coconut and salt
  3. Transfer ingredients into an 8 x 8 inch baking dish
  4. Bake at 350°F for 30 minutes
  5. Cool for ½ hour, then place in refrigerator and serve when chilled

Here are some of the health benefits of coconut:

  • Naturally gluten free
  • Full of heart healthy fats that lower LDL cholesterol
  • Anti-bacterial, anti-viral, anti-parasitic
  • Reduces inflammation and promotes healthy absorption of nutrients
  • High in minerals such as iron, phosphorus and zinc

It is also thought that eating coconut products speeds up the body’s metabolism, helping to prevent obesity.

Finally, Dr. Mary Newport has written an article on the remarkable results she believes she has achieved using coconut oil to remediate her husband’s early onset Alzheimer’s disease.

In this video Dr. Newport shares intriguing anecdotal evidence on the impact of coconut oil on neurobiological function. Her findings will be of particular interest to those of us who are working on our brain health in dealing with diseases and disorders such as multiple sclerosis (MS), Alzheimers, Parkinsons, autism, ADD, etc.

So grab yourself a coconut bar and a cup of delicious dandelion coffee (that’s what I’m drinking right now) and settle in to watch the video of Dr. Newport. And be sure to let us know your thoughts in a comment below.

There is no Nutrition Label for this recipe yet.


167 responses to “Coconut Bars”

  1. Just made the bars yesterday, and they are wonderful ! Just wondering how long they will keep in the frig, and do they freeze well ? Thanks, and I’ll be making this recipe a lot !

  2. BTW I haven’t made this recipe using almond flour so Elana’s may turn out biscuity, I thought id better say that as the alterations i made to the recipe made it a moist slice.

  3. I just made this by subbing 1/2 cup coconut flour for the almond flour as i think the almonds are giving me headaches and subbed butter for coconut oil. I kept to the 3 eggs, used 1/3 rd cup honey, no stevia.
    Its beautifully moist and very moorish, if you want a biscuity recipe this isn’t it.

  4. OMG these are to die for! I have always loved the texture and flavour of coconut maccaroons, and these are a delicious nutritious GF alternative. Thankyou!

  5. I can’t ever find a place to pin each of these individual recipes, I follow you in Pinterest but can’t find the specific recipe on your Pinterest . Can you please add a pin button on each recipe, this is a pain!

  6. I’m a rapidly growing fan of your blog & I’m Crazy to try this recipe, but I have no idea how i could substitute the Almond flour since I’m deathly allergic to nuts & Almond flour being so unique, is there anything you could suggest? :(

  7. Hi there,

    I just thought that I would mention that I made these this morning, without the stevia. Still really amazing.

    I also made them in cupcake holders in my cupcake tray. They have risen and look amazing. Great option for an easy lunch box and I suppose you could ice them if you wanted to. I sprinkled a few dark chocolate chips on top :)

    My GP in New Zealand refered me to your site as I was struggling for food ideas (I have Rheumatiod Arthritis. Very grateful!

  8. Followed the recipe to a T and it came out looking like flan. I pressed my finger to the surface and it was so oily. :(

      • Alina, there are three things that can make this recipe not set up well. The first is using a low-fat or fat-free coconut milk, second is forgetting to add the coconut flour, third is using sweetened coconut flakes rather than unsweetened. If you follow the recipe and use the ingredients and brands I recommend it will turn out perfect!

  9. I subbed 1/3cup of butter for coconut oil as I had run out. I think the butter was responsible for the beautiful brown crust I achieved on top. Reading the other posts about the recipe being runny, I decreased to 2 eggs instead of 3, and doubled the coconut flour to 2 tbspns. I left out the stevia (plenty sweet enough for me without stevia), and used a 50-50 mix of maple syrup & honey – I find too much honey quite an overpowering flavor. I also had a stash of dried cranberries in the pantry & thought the flavor would go really well with coconut, which it did. The end result is a firm, golden bar of absolute divinity, and if I drizzled some chocolate on top (which I will definitely do next time) it would taste as good as a cherry ripe!!! I’m sold on this recipe. I actually just ate (another) piece with Greek yoghurt spooned over the top as a dessert treat – delicious!!

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