Chocolate Coconut Macaroon Bars (No Condensed Milk)

Moist, chewy coconut bars baked in one pan with a soft chocolate layer in the middle and on top. They cut clean for lunchboxes and make an easy, kid-friendly dessert that’s naturally gluten-free.

If you want a coconut bar that’s not syrupy, holds together, and uses real-food ingredients, this is exactly how to make it, how to customize sweetness and texture for kids, and how to store/freeze for make-ahead treats.

Packing more ideas? See my kids’ lunchbox ideas for balanced, real-food snacks that travel well.

I made these bars after my daughter came home from school saying everyone had “fun desserts” and her snack felt boring. I searched the store aisles but nothing fit our gluten/dairy-mindful, real-food approach. So I pulled pantry staples and used my knowledge as an Integrative Nutrition Health Coach to built a treat that’s quick to mix, melts a little chocolate for joy, packs cleanly, and holds up in the fridge or freezer. It became our go-to snack she’s proud to share, and I’m happy to send.

Why This Recipe Works

• Simple pantry mix: no condensed milk needed; sweetness is adjustable.
• Kid-friendly texture: soft-chewy middle with light crunch from optional nuts.
• Less mess: bars or squared shape – bake once, slice many.
• Allergy-friendly: naturally gluten-free; dairy kept low (only a little butter + chocolate). Nuts can be omitted.
• Universal fit: great for holidays, birthdays, playdates, lunchboxes, after-school snacks, school parties and as giftable treats.

Want a no-bake option for school snacks? Try my healthy snack balls (protein bliss bites), 5 minutes, lunchbox-friendly.

Age Suitability (for kids)

• Ages 2–3: serve small squares; omit whole nuts (choking risk). Use finely ground almonds or skip.
• Ages 4+: bars as written are appropriate; supervise with nuts and chocolate.
• Allergens to note: egg whites, coconut, almonds, dairy (butter/chocolate). Choose nut-free and dairy-free swaps as needed (see “Healthy Swaps”).

For another snack that’s great for backpacks, try my cereal protein bars for kids.

Ingredients & Why They’re Here

• Egg whites – whipped to stiff peaks for lift and a soft, macaroon-like chew.
• Sweetener (maple sugar or light brown) – maple sugar brings a warm caramel note and a “cleaner-label” option.
• Arrowroot flour – binds without grains; keeps bars tender (friendly for gluten-free families).
• Unsweetened shredded coconut – the structure and signature texture.
• Melted butter – a little fat for moisture and browning (use coconut oil if dairy-free).
• Almond extract & 1 tsp vanilla – bakery-style aroma; kids love the “almond joy” vibe.
• Pinch of salt – balances sweetness.
• Chocolate wafers/chips – easy melting, clean slices.
• Coarsely ground almonds (optional) – flavor + crunch; swap with seeds for nut-free.

See the entire list of ingredients and measurements with instructions in the recipe card below ↓

Jump to Recipe

How to Make It (Step-by-Step)

• Prep: Heat oven to 350°F (175°C). Line a 9-inch square pan with parchment (overhang for lifting).
• Whip: In a clean bowl, beat egg whites to foamy, add sugar gradually, and whip to stiff peaks.
• Flavor & fat: Beat in vanilla + almond extract briefly. Stream in melted butter (5 seconds on low).
• Fold: Sprinkle in arrowroot, salt, and coconut. Fold gently to keep volume.

• Layer 1: Spread half the batter into the pan; press lightly with a spatula.
• Chocolate middle: Scatter half the chocolate wafers/chips over the layer.
• Nuts (optional): Sprinkle ground almonds evenly.

• Layer 2: Top with the remaining coconut batter; smooth gently.
• Bake: 20 minutes, until edges turn light golden.
• Top chocolate: Pull pan out; sprinkle the remaining chocolate on top. Return to oven ~3 minutes just until glossy.

• Spread: Remove and drag a fork to swirl/spread chocolate across the surface. Optional: sprinkle hemp seeds or extra nuts.
• Set & slice: Cool at room temp, then chill until fully set (about 2 hours). Lift out and cut into bars or squares with a warm knife.

Serving ideas: lunchbox squares, after-school bites with fruit, or small dessert bars for parties.

Customization Options

• Nut-free: swap almonds for pumpkin or sunflower seeds (finely chopped).
• Dairy-free: use coconut oil instead of butter; choose dairy-free chocolate.
• Lower sugar: reduce sweetener to ⅓ cup.
• Flavor change: orange zest or a cinnamon pinch for warmth.
• Texture: for extra chew, pulse half the coconut briefly in a processor.

Need a gentler, low-sugar snack for toddlers? These oat carrot applesauce cookies are naturally sweet and easy to hold.

Healthy Swaps

• Maple sugar or coconut sugar (deeper caramel taste, slightly less sweet).
• Arrowroot or tapioca starch (similar binding).
• Butter or ghee or coconut oil.
• Chocolate wafers or chopped bar chocolate (melts smoother; read labels for emulsifiers).
  As a coach, I like that these use unsweetened coconut and whipped egg whites for structure instead of heavy syrups.

What to Serve With These Chocolate Coconut Macaroon Bars

• Fruit: berries or orange slices to balance richness.
• Proteins: a glass of plain milk or unsweetened plant milk for kids; for parties, add a yogurt dip with vanilla.
• Occasions: holiday cookie trays, school events, lunchbox treats (cut into small squares).

Storage & Meal-Prep

• Room temp: airtight up to 24 hours if your kitchen is cool.
• Fridge: 5 to 6 days, layers of parchment between bars, or arrange in a single layer. When cold, you can stack them.
• Freeze: up to 2 months; thaw covered in the fridge to prevent condensation.
• Make-ahead: bake, chill solid, slice before freezing for grab-and-go lunchbox treats.

Need more puree recipes? Check out the snacks category for more ideas!

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