A chocolate cookie base topped with chocolate chips, coconut, macadamia nuts and coated in homemade sweetened condensed coconut milk. Vegan Chocolate Chip Coconut Macadamia Nut Bars are melt in your mouth heaven. *This post is sponsored by Bob’s Red Mill. Thank you for supporting brands that help make this site possible.
My oven comes on regardless of outside temperatures, although baking activities shift to early morning hours during the Summer.
Are you a Summer baker?
A few weeks ago I asked my friends on Instagram what they were in the mood for to soothe their sweet tooth. Abby, Rafaella, and Lindsay told me they were in the mood for chocolate. Jen told me she wanted something sweet and creamy yet dairy-free.
I’d been planning these bars since last December when I first laid my eyes on them at a little bakery in Kauai. I was inspired to recreate my own, so I got to work, then forgot about them for several months.
My IG friends gave me the nudge I needed to get this recipe moving again.
It’s been a while since I shared something chocolately. I’ve been on a blueberry kick, sharing Bluberry Lemon Curd Hand Pies last week and Mango Sangria with Frozen Blueberries and Blueberry Cinnamon Yogurt Coffee Cake the month before.
I could go on and on with blueberries but will save other recipes for next Summer.
For this recipe, a shortbread cookie base is made then baked while the homemade coconut-sweetened condensed milk bubbles on the stove. Both are chilled, then the layers are built: chocolate chips, coconut, milk, macadamia nuts and more milk. Bake again, cool, then drizzle with melted chocolate.
I’ve tested this recipe several times attempting to take shortcuts, such as skipping the cookie crust bake and only baking the bars once after adding all the layers. Also, I tried to skip chilling the homemade sweetened condensed milk before pouring it over the layers. This didn’t work because the hot milk melted the chocolate chips producing a barrier to the cookie layer instead of soaking through. The top was too gooey. #bakingproblems
In the end, I found, some things are just worth the time it takes to create them.
The structure of these bars remind me of chippy dippy squares my Ma used to make with sweetened condensed milk, chocolate and butterscotch chips that are over-the-top sweet. I’ve also seen something like those called magic bars. Have you heard of them?
Here’s the thing. This is a SWEET bar, but not as sweet as those chippy dippy squares and, probably magic bars. A little goes a long way, however, so instead of cutting them into 16 bars, go for 20! Using dark chocolate morsels, as opposed to mini chocolate chips, will reduce the sweetness as well.
Indulging in sweets is all about balance anyway.
I’m so excited to collaborate with and share brands with y’all that I trust and have been using for years. I’ve partnered with Bob’s Red Mill to bring these Vegan Chocolate Chip Coconut Macadamia Nut Bars to y’all! I love using their Organic Unbleached All Purpose Flour when baking tender treats like shortbread, pies, biscuits, cakes, and pizza dough. It’s high quality flour that’s sourced responsibly, has a silky texture and delicious flavor.
Be sure to check out Bob’s Red Mill on Facebook, Instagram and Twitter or on their web site for for even more deliciousness! Many thanks to Bob’s Red Mill for sponsoring this post.
What’s your favorite sweet bar? I’d love to know! Share or drop a link below.
xo
Vegan Chocolate Chip Coconut Macadamia Nut Bars
Ingredients
For the Cookie Base:
- 1/4 C Confectioners Sugar 36g
- 1/3 C Coconut Oil unrefined, virgin, room temperature, soft, 66g
- 1 1/2 tsp Vanilla Bean Paste or Extract
- 1 C All Purpose Flour 158g, I use Bob's Red Mill Organic
- 3 Tbs Unsweetened Cocoa Powder
- 1/4 tsp Sea Salt
- 3 Tbs Water
For the Sweetened Condensed Coconut Milk (Yields about 1 cup or 256g):
- 13.6 oz Full Fat Coconut Milk 385g, 1 Can
- 1/4 C Confectioners Sugar 36g
- 1 tsp Vanilla Extract
For Layering:
- 1 C Mini Chocolate Chips or Dark Chocolate Morsels** 200g
- 1 C Shredded Coconut unsweetened, 100g
- 1 C Macadamia Nuts halves or rough chopped*, 150g
For Drizzle (optional):
- 3 Tbs Mini Chocolate Chips or Dark Chocolate Morsels
- 1/2 tsp Coconut Oil melted
Instructions
For the Cookie Base:
-
Preheat oven to 350F (180C). Line an 8"x8" (20cm x 20 cm) baking pan with parchment paper. Set aside.
-
In a medium mixing bowl whisk the sugar, oil, and paste/extract throughly. It will be smooth. Sift in the flour, cocoa and sea salt and add the water. Use a spoon to mix until a shaggy, crumbly yet hydrated mixture forms. Press the dough into the pan in an even layer.
-
Bake at 350F for 28-30 minutes. The cookie crust will still be soft, but baked through. Pop in refrigerator to cool for at least 20 minutes.
For the Sweetened Condensed Milk:
-
Meanwhile, while the cookie crust is baking, in a medium sauce pan, whisk the coconut milk and sugar and heat on medium. When the edges of the milk start to bubble with a few in the middle, turn the heat low. It will continue to slowly bubble. Cook for about 20-30 minutes, whisking every 2-3 minutes reducing the milk by a little over 1/3. (Please note the time it takes to reduce down to one cup can vary depending on the temperature of your low setting. Additionally, because water content in coconut milk can very, this will also be a factor in reducing the milk. Just keep the temperature low and an eye on it.) You'll need one cup (256g) for the bars. If it starts to look somewhat caramel or gelatinous, it's over-cooked. We're going for a thicker consistency, but not a color change. To test, coat the back of a wooden spoon, blow on it to slightly cool, and run your finger through the middle. If the remaining milk stays pretty much in place, it's ready.
-
Remove the milk from the heat and sauce pan as soon as it's done cooking pouring it into a heat proof container (I use a Ball jar). Stir in the vanilla extract and place it in the freezer for about 30 minutes to cool, stirring occassionally.
To Assemble and Bake:
-
Once the cookie layer is cool, spread the chocolate chips in an even layer on top of the cookie layer. Top with an even layer of coconut. Drizzle about 1/2 C (128g) of the cooled condensed milk over the coconut layer. Top with macadamia nuts in an even layer, then drizzle another 1/2 C (128g) of condensed milk over the top of the nuts making sure the corners get attention too! You may have a bit of milk left over.
-
Bake at 350F for 25-28 minutes rotating the pan 1/2 way through baking. The nuts should be toasty and golden. Cool completely at room temperature, or pop it in the fridge for about an hour and a half to cool before drizzling and cutting.
For the Drizzle:
-
On the lowest heat setting, melt the chocolate chips in the microwave, about 20 seconds at a time, stirring throughly after each period of warming. Stir in the melted coconut oil. Using a spoon or fork, scoop some melted chocolate up and drizzle over the bars.
-
Score the bars on any area that touches the baking dish with a knife then using the parchment as handles, lift the bars out of the pan. Cut into equal pieces. Store in a covered container at room temperature for up to 3 days.
Recipe Notes
*Look for raw or lightly toasted macadamia nuts. I've used unsalted and lightly salted maca nuts in this recipe. Both are fabulous!
**Look for Enjoy Life brand mini chocolate chips or Equal ExchangeOrganic Dark Dark Chocolate. I like the dark chocolate better because they aren't quite as sweet as the minis, and they're organic but they can be difficult to find.
Aloha from Honolulu!
These look incredible and will definitely be my next bake for my husband’s group. Question: can you use canned sweet and condensed coconut milk?
Hi Andrea! Aloha from Honolulu! Thank you for your note. I’ve never seen or used canned sweet and condensed coconut milk so I’m not sure if it would work in this recipe. If you do give it a go, please let us know how it goes. Thank you for sharing! I’ll be on the lookout for it!
Correction is “sweetened condensed coconut milk”, I think it was late when I was typing that, but you got my drift! Here is a link I found to the brand: http://www.naturescharmveganproducts.com
I’ll let you know for sure as I think it’s not quite as thick as the dairy variety….
Oooh thank you so much Andrea! Do the spoon test with it. If it’s not thick enough, you could always try cooking it down a bit on loooow heat. I can’t wait to see if it works. Cooking sweetened coconut milk down is time consuming (although worth it if one can’t get their hands on this brand!). :D
These look delish. Are you able to bake and keep them in the fridge to serve the next day?
Hi Jennifer! You could try it if you want them chilled, but the gooeyness comes from them being at room temperature. Refrigeration of baked goods has a drying effect (I’m thinking of the cookie part here which wouldn’t be a big deal here because the cookie crust is shortbread – an already dry cookie). I hope this helps.
Thank you so much for your reply!!! I look forward to making them and of course eating them!
Oh wow – if ever a chocolate-y bar (dare I say…brownie?:) reminded me of Hawaii, this was it! I’m obsessed with all the flavors in these bars and even more obsessed that they’re vegan! I can’t wait to mash up this flavor combo and then mash it up into my face.
Also, I”m so guilty of summer baking over here…which really wouldn’t be SUCH a problem save for the fact that we have no AC. Yikes!
Oh man! Look at that first foto. Seriously, I want one of those bars so badly. Like, right now.
I have never tried Bob’s Red Mills’ all purpose flour, but after seeing this I am going to try it next time.
Gorgeous, as always. <3
Thaaank you Aysegul! OMGeee… Bob’s flour is fabulous! I hope you’ll give it a go! :D
Woooow!! These look beyond amazing Traci!! That oozing chocolate, macadamia nuts, coconut condensed milk!! Got me drooling instantly :) I’m in love with this combo! I can’t get macadamia nuts here though, or condensed coco milk:( Maybe I could use almonds or hazelnuts? And I can make milk myself?
Maja xx
Hey Maya! Thank you for your note :D The sweetened condensed milk is homemade! You can do it!! Sub almonds for the maca nuts.. oh my that would be sooooo dreamy!
Wow! Those are drool-worthy Traci!! Can’t wait to try them.
These look unbelievably delicious!
Thank you Anna!
Wow these look amazing!!! I love macadamias but somehow I’ve never baked anything with them, I may have to change that soon! :D
Thank you Lili! You’ll love baking with Maca nuts! :D
Oh my goodness…this looks incredible! I am totally a summer baker, and I think anyone who isn’t would be converted by this recipe. It looks absolutely mouthwatering. I love all the textures and layers going on. Amazing job, Traci <3
Awwh, thank you so much, Beeta! I can’t help myself with baking. It just happens! :D Hooray for Summer baking!
These are seriously AMAZING. They remind me of 7 layer bars that i used to make with my mom, but better since they’re vegan and have tons of coconut.
The recipe is easy to follow and its pretty fun to bake. AAAAND i bought extra macadamia nuts, so I’ve been snacking on those all week.
OH and I did eat at least half of these on my own. No shame.
Hooray, Jenny! I saw your pic on IG and it looked so good! YaY YOU! Thank you for your note and sharing with us! :D
You’re definitely hitting it out of the park with these babies! I do some baking in the Summer, but pretty limited. I try to get my chocolate fix from ice cream, instead! But pretty soon my oven with be back on and these are going on my list!
Hooray Liz! Thank you sweets! I can’t help myself.. though, I’m a year round baker. Chocolate ice cream is happening too!
These look amazing, Traci!! I’ve been craving chocolate lately but I’m trying to stay away from dairy so you are speaking my language! These are packed with so many delicious ingredients but I like that they also sound really healthy too!
Your e-book sounds awesome! I could eat snacks for every meal and be a happy girl! That’s so exciting that you are almost finished with it :)
Thanks, Izzy! Chocolate makes everything taste better, right? I’m hoping to have my book done sooner than later… I’m trying to be patient! xo
Traci, these bars are just incredible! You can no idea how badly I want one of these in front of me right now.
hehe! :D
I’ve definitely been an early morning baker this summer. I love to knock out some baked goods first thing in the morning that way I can have plenty of time to tweak any recipes. These bars sound marvelous and I love the step by step pics Traci!
I couldn’t agree more Quin! Early morning is when bakers get the job done anyway, right? Thank you Quin! :D
Oh my goodness, what a delicious treat! It can be nice to have shortcuts for recipes, but some are totally worth all the effort – and these definitely look worth it!
I hope you love it my dear! xo
So happy that you are bringing us back to Hawaii! The tropical flavors there are just magical. The sweetened condensed coconut with that layer of shredded coconut on top is irresistible. The perfect little bars for when you need a bit of a sweet indulgence. :)
I think my heart goes to Hawaii regularly, Emily. When I hear that slack key guitar… my mind races back.
I love macadamia nuts, those bars must be delicisous, great photos:)
Thank you… Me too! Love how buttery they are!
The macadamia nuts on top are just gorgeous! Can’t wait to try this recipe.
Thank you Lynn! I hope you enjoy it!
You are a baking queen, Traci!! It’s funny you mention chippy dippy bars because as soon as I saw these, I thought of them right away! My best friend’s mom used to make them when we were kids. I love your updated take on them, especially with the mac nuts. I’m going to have to make these soon!! Hope you’re doing well, my dear!
Thank you so much, Julia! LOL – you KNOW chippy dippy bars? I love it! Oh yeah, those maca nuts are sooo buttery! A good balance to all that running you’re doing! xo
Holy moly Traci. These bars look simply delectable. I adore macadamias and I definitely don’t cook/bake with them often enough! Thanks for the inspiration!
Thank you Alida! Indeed, macanuts are so flavorful! I need to find more ways to enjoy them too.
Oh geezzz Traci, these bars are calling my name!!! That is the only flour I use, too! xO
Love your taste, Steph! And that flour… I hear you!! It IS my go to AP. xo
I let out a huge gasp when I saw that first picture! It was love at first sight. You have outdone yourself, lady! I wish I could reach through the screen and take a bite. :)
We’re going to Kauai in a couple of weeks and you MUST tell me where this bakery is???
Whaaaaaa!?!!? You’re going? Have you been? The Bakery is in Kapaa Town, but I don’t recall the name. A quick search proves unfruitful. Look for it on Ocean Side in Kapaa town. They’ve got great coffee too. Also, look for Papayas co-op in Kapaa if you’ll be needing local food to prep or snacks. Tacos Al Pastor (a food truck) is a must (there are others there too)! Coconut Cup Juice Bar and Cafe is delish too for fresh smoothies and juices! I’m so excited for you!! Thank you for your sweet words, Sarah… you know I’d share with you! (you know my healthier version is in the ebook!) ;D Aloha my dear!!
Whoa, Traci! My jaw DEFINITELY hit the floor as soon as I saw these bars!! You are KILLING ME! There are very few things that make me just want to bang my head against a wall and have a temper tantrum for being allergic to cocoa, and I am having one of those moments right now. These look BEYOND AMAZING! Seriously, craaaaazy deliciousness going on here! I love macadamia nuts and coconut, and that chocolate chip cookie base and all that oozy chocolate?! Gahhhh. I guess I am going to have to make these for Boy and stare in complete and utter jealousy as he devours every last bite. PINNED! Cheers, lovely! xo
LOL!! :D Chey… you crack me up! Thank you for your pin and kind words… I’m so sorry about your cocoa allergy! What a pain!
Yum – these looks so delicious, Traci! I love macadamia nuts – so a rich buttery crunch! Definitely early morning baking is the way to go – even though this summer had not been terribly hot – it’s still toasty in the afternoons. Your photo of the stack of three bars is just irresistible! Have a great weekend!
I love maca nuts too! I hear you can make cheese with them! Have you tried it?
I’m with you on the early Summer baking schedule. If I can’t get it done early then it will have to wait. Such a warm Summer, right?
These are just too good for me not to stop in and say WOW! We were just over in Maui for a wedding and had quite a lot of macadamia nuts, but one of these could easily find it’s way on to my plate. OK, let’s be real, two would be great. :) Love reading about the cooking and baking process. Sometimes I wonder if readers understand all that goes into a post. Love this one!
Right? Wait or it’s not getting done! Thank you for your feedback too, Kevin. Sometimes it takes more than two or three times to get a recipe where we want it. I know you can appreciate that! :D
Seriously Traci?! You’re killing me with these! I might as well burn my bathing suit because I think I’d have to eat the entire tray of these they look so good!! That chocolate shortbread cookie crust, the coconut, the macadamias, that melty chocolate, oh my goodness. I can’t stand it! I think I’d knock over just about anyone to get to that stack of three first! I cannot wait to try!!
LOL! The bathing suit is done! Baking is back, Mary Ann… HOORAY! I love all these flavors too :D
These look out of this world, and I love that they are Kauai-inspired, Traci!
Ahhhhhhhh Kauai…. just the thought, right? xo
This looks delicious! My husband loves chocolate and macadamias, this would be amazing after a long day. For the fall I would love a muffin made sweet potatoes and chai. Both flavors are warm and inviting.
Thank you Veronica and for your suggestion! Love those flavors! Noted for Fall! :D