No-Bake Coconut Chocolate Bar Recipe

You’ll love how quick and simple these Almond Joy–inspired Coconut Chocolate Bars are to make. They combine chewy shredded coconut, crunchy roasted almonds, and a smooth milk-chocolate coating for a nostalgic candy-bar flavor—without any baking. These no-bake bars are ideal for snack time, gifting, or dessert trays, and they come together with just a few pantry staples.

Candy bars topped with almonds on a tray.

Growing up in Africa, I enjoyed Bounty bars—chewy coconut covered in milk chocolate, with no almonds. After moving to the United States I discovered Almond Joy, where the almond adds an extra crunch that I quickly came to love. This homemade version blends the best of both: a tender coconut center bound with sweetened condensed milk, topped with roasted almonds and dipped in chocolate.

If you enjoy making homemade confections, try these other recipes for inspiration: Dubai Chocolate Bar, Homemade Fruit and Nut Bars, Almond Joy Cheesecake Bars.

Ingredients You’ll Need

Ingredients needed to make coconut chocolate bars.

Unsweetened shredded coconut: Use unsweetened coconut since sweetened condensed milk provides the sweetness and binding.
Sweetened condensed milk: A 14-ounce can binds the coconut into a sticky, scoopable filling.
Chocolate chips: Use milk chocolate for a classic flavor or dark chocolate for a richer coating.
Whole roasted almonds: Place two almonds on each bar; pecans or walnuts work as alternatives.

See the recipe card below for exact quantities and the full, step-by-step instructions.

How To Make Coconut Chocolate Bars

Coconut and condensed milk are mixed together in a bowl. — **Step 1: Prepare the filling.** Stir sweetened condensed milk and shredded coconut in a large bowl until the coconut is evenly coated and the mixture is sticky enough to hold its shape.

Coconut and almond candy bar filling is pressed into two pans lined with plastic wrap. — **Step 2: Set the filling.** Line two 8×4 pans (or one 8×8) with plastic wrap or foil and spray lightly. Press the coconut mixture firmly into the pans, top with roasted almonds, and chill in the freezer until firm (1–2 hours).

The set candy bar filling is cut into individual bars. — **Step 3: Cut into bars.** Remove the chilled block, peel off the wrap, and cut into individual bars so each portion has two almonds on top.

Candy bar filling is dipped into melted chocolate with a fork. — **Step 4: Melt the chocolate.** Gently melt chocolate in a double boiler or in short bursts in the microwave, stirring frequently to prevent scorching.

A fork dips a candy bar into a bowl of melted chocolate. — **Step 5: Dip each bar.** Working one bar at a time, use a fork to lower the bar into the melted chocolate, shake off excess, and place on parchment to set.

Candy bars topped with almonds — **Step 6: Garnish and chill.** Sprinkle sliced almonds on top if desired, then chill in the refrigerator or freezer until the chocolate is set.

Recipe Tips

Spray the spatula or your hands lightly with cooking spray to prevent sticking when pressing the coconut into the pan.
Use a fork to dip bars into chocolate and to let excess drip off easily.
Melt chocolate gently and stir frequently to avoid burning or seizing; if it thickens, add a small amount of neutral oil or a teaspoon of vegetable shortening.
Work efficiently once the chocolate is melted because it begins to set quickly—keep extra bars chilled until you are ready to dip them.

Candy bars topped with slivered almonds on a tray.

Common Questions

How can I make a double boiler?

Fill a small saucepan with 1–2 inches of water and bring it to a simmer. Place a heat-safe bowl on top so the bowl’s bottom does not touch the water. Put the chocolate in the bowl and stir as it melts from the steam’s heat.

How should I store the bars?

Store bars in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze in a freezer-safe container for up to two months. Wrap individual bars for best results.

How do I thaw frozen bars?

Thaw overnight in the refrigerator or for an hour at room temperature. If wrapped, remove the wrapper while thawing so condensation does not collect on the chocolate.

Coconut almond filling is visible inside a cut candy bar.

More Coconut Recipes

Almond Joy Energy Bites
Almond Joy Overnight Chia Pudding
Almond Joy Ice Cream

These no-bake coconut chocolate bars are perfect when you want a simple dessert that still feels special. With shredded coconut, a touch of sweetened condensed milk, roasted almonds, and a chocolate coating, they’re a crowd-pleasing homemade alternative to store-bought candy bars.

If you make this recipe, please leave a comment and rating to share how it turned out. I love hearing tips and variations from readers.

Coconut Chocolate Bar

By: Mariam Ezzeddine

Prep Time: 10 minutes | Chilling Time: 2 hours | Total Time: 2 hours 10 minutes

Servings: 14 bars

These homemade coconut chocolate bars pair shredded coconut with roasted almonds and a milk-chocolate coating for an easy no-bake treat reminiscent of Almond Joy.

Ingredients

4 to 5 cups unsweetened shredded coconut (start with 4 cups and add more if needed)
14 ounces sweetened condensed milk
2 cups chocolate chips (milk or dark)
28 whole roasted almonds (two per bar)
Sliced almonds for garnish (optional)

Instructions

Line two 8×4 baking pans with plastic wrap or foil and lightly spray. Prepare a cookie sheet with parchment paper.
In a large bowl, combine condensed milk and shredded coconut. Using your hands, mix until the coconut is well coated and the mixture is sticky but firm enough to hold shape. Add coconut gradually to reach the right consistency.
Divide the mixture between the prepared pans and press firmly into the bottoms with a spatula so the surface is compact.
Place whole almonds on top, pressing slightly so they stay in place. Transfer the pans to the freezer and chill for 1–2 hours until the filling is firm.
Remove one pan at a time, peel off the wrap, and cut each 8×4 block into seven bars so each bar has two almonds on top. Return the cut bars to the freezer while you finish the rest.
Melt the chocolate gently using a double boiler or microwave on low power, stirring frequently.
Working with one bar at a time, dip each bar into the melted chocolate using a fork. Shake off excess chocolate and set on the prepared parchment-lined sheet.
Sprinkle with sliced almonds if desired, then chill in the fridge or freezer until the chocolate sets.
Once set, the bars are ready to serve. Store chilled in an airtight container.

Notes

Spray your spatula or hands lightly to prevent sticking when pressing the filling.
If chocolate thickens, stir in a small amount of neutral oil to smooth it for dipping.
Keep extra bars chilled until you are ready to dip them so they hold their shape.

Nutrition (per bar)

Calories: 385 kcal | Carbohydrates: 38 g | Protein: 4 g | Fat: 26 g | Sugar: 32 g