Coconut Chocolate Bars - Easy to Make Recipe

The nice people over at Dr. Oetker recently sent me a bundle of their baking goodies. Bars of milk, white and dark chocolate, chocolates chips, sprinkles, egg white powder, baking powder and more. They asked me to try out one their recipes for these Coconut Chocolate Bars.

Coconut Chocolate Bars

These coconut bars were something of an achievement for me as I'm so useless when it comes to baking but the recipe was very easy to follow and it worked.
Okay, mine might not look as fancy as they could have but they certainly tasted good - Paul the husband ate all of them bar one, which was declared mine!

Yield: 14

Coconut Chocolate Bars


For the Base:
100 g   Lightly Salted Butter (3 ½ oz) softened
50 g      Caster Sugar (2 oz)
115 g   Plain Flour (4 oz)
15 g Cocoa Powder (½ oz)

For the Topping:
2 Dr. Oetker Free Range Egg White Powder Sachets x 2
100 g Caster Sugar (3 ½ oz)
150 g Desiccated Coconut (5 oz) unsweetened
5 ml Dr. Oetker Select Vanilla Extract with Seeds (1 tsp)
150 g Dr. Oetker Fine Cooks' Milk Chocolate


Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line a 20cm (8 inch) square cake tin with baking parchment.

Put the butter in a bowl and whisk in the sugar until pale and creamy. Sift the flour and cocoa on top and mix well to make a short, crumbly dough.

Press the mixture evenly into the tin to cover the base, using the back of spoon. Prick all over with a fork and bake for 15 minutes then set aside. Reduce the oven temperature to 140°C (120°C Fan, Gas Mark 1).

Make up the Egg White Powder as directed on the pack, and whisk until stiff. Gradually whisk in the sugar to make a glossy meringue. Gently fold in the coconut and Vanilla Extract.

Pile the coconut meringue on top of the chocolate base and smooth the top. Bake for about 25 minutes until lightly golden and crusty on top. Leave to cool in the tin.

Break the Milk Chocolate into pieces and place in a heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water.

Scrape the melted Chocolate out of the bowl using a spatula on to the coconut. Spread the Chocolate to the edge of the tin and tap the tin gently on the work surface to smooth the Chocolate. Leave to cool.

Just before the Chocolate sets hard, gently score the top using a knife to make 14 bars – this will make the slices easier to cut up when completely cold.

To serve, carefully cut right through the scored Chocolate and lift out the slices to serve.


The only alteration I made to this recipe is I used sweetened desiccated coconut and used Dr. Oetker's 72% Extra dark chocolate on top instead of milk chocolate.
Created using The Recipes Generator

Dr. Oetker is well known for their fantastic range of baking ingredients but they also have their own range of frozen pizzas too.

Many thanks to Dr. Oetker for sending me some lovely products to make this recipe. 

1 comment

  1. Mmmmmmmm! Those look good Jan. A bit like a homemade Bounty bar. I'm all in favour of that!


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