Decadent Chocolate-Dipped Strawberry Coconut Bars
These bars combine a toasted coconut base with fresh strawberries and a smooth dark chocolate dip, creating a perfect summer snack that’s quick, easy, and irresistibly delicious.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups unsweetened shredded coconut
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup fresh strawberries, hulled and diced
- 2 tablespoons powdered sugar
- 6 ounces dark chocolate (60-70% cocoa)
- 1 teaspoon coconut oil (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang for easy bar removal.
- In a large bowl, whisk together shredded coconut, flour, granulated sugar, baking powder, and salt until evenly combined.
- In a separate bowl, beat melted butter, egg, and vanilla extract. Pour into the dry mixture and fold gently until just combined; batter should be thick but spreadable.
- Press the coconut batter evenly into the prepared pan, pressing firmly to create a compact layer.
- Bake for 15-18 minutes until edges are golden brown and toasty.
- While baking, toss diced strawberries with powdered sugar and set aside to macerate.
- Remove the base from the oven and immediately scatter the sugared strawberries over the warm base, pressing lightly to adhere without squishing.
- Cool completely on a wire rack.
- Melt dark chocolate with coconut oil using a double boiler or microwave in short bursts, stirring frequently until smooth and glossy.
- Lift bars from pan using parchment overhang and cut into 12 squares.
- Dip one end of each bar into the melted chocolate and place on parchment paper to set.
- Refrigerate for 15 minutes to firm up the chocolate coating.
Notes
Use dairy-free butter and egg replacer to make vegan; swap all-purpose flour for almond or oat flour for gluten-free. Thaw and drain frozen strawberries well to avoid sogginess. Chill bars before dipping in chocolate for best coating. Warm knife between cuts for clean edges.
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 10
- Sodium: 90
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 3
- Protein: 3
Keywords: chocolate dipped bars, strawberry coconut bars, summer snacks, easy dessert, toasted coconut, fresh strawberries, dark chocolate