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Coconut Cookie Bars (Twix style)

These coconut cookie bars have a shortbread cookie base, caramel and toasted coconut center, and are topped with decadent chocolate! Think.. healthy Twix bar with coconut! You will LOVE how easy these are to make and they're vegan, gluten free, and refined sugar free!
5 from 4 votes
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Freezer time 1 hour
Total Time 1 hour 35 minutes
Course Appetizer, Dessert, Snack
Cuisine American

Ingredients
  

Shortbread base

  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup maple syrup
  • 3 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • pinch of sea salt

Caramel coconut filling

  • 1/2 cup cashew butter *or almond butter
  • 1/3 cup unsweetened coconut flakes or shredded coconut
  • 1/4 tbsp maple syrup
  • 3 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • pinch sea salt

Chocolate topping

  • 1 cup chocolate chips
  • 2 tsp coconut oil

Instructions
 

Cookie base

  • Preheat the oven to 350F. Line a bread loaf pan or smaller baking dish (6x6) with parchment paper.
  • Combine all of the base ingredients in a large bowl until dough forms. Press the dough into the bottom of the pan.
  • Bake for 10-12 minutes until slightly golden around the edges. It's okay if it puffs up a little, simply use a fork to poke a hole in the base and it should flatten! Remove from the oven and let them cool completely.

Make the caramel coconut filling:

  • Toast the coconut (do NOT skip this step!): Lower the oven to 325. Add your coconut to a sheet pan. Bake in the oven for 3 minutes. After 3 minutes, toss the coconut. Return to the oven to bake for another 3 minutes. Repeat this process until all of the coconut is golden!
  • You can use the same bowl or grab another one. Combine all of the caramel ingredients besides the coconut in the bowl, mixing until smooth. Once smooth, stir in the toasted coconut. Pour the filling over the cookie base.
  • Place the pan in the freezer for 1-2 hours, until it's COMPLETELY firm.

Chocolate topping

  • You can melt the chocolate using the double-boiler method or in the microwave by adding the chocolate and coconut to a heat safe bowl and heating in 30 second increments, stirring well between each, until smooth.
  • Remove the bars from the freezer and pour the chocolate over top, spreading it out evenly. Place the bars back in the freezer for 15 minutes, until the chocolate is firm.
  • Cut them into bars or bites and sprinkle over flakey sea salt. Store in an air-tight container in the freezer (You an enjoy them straight from the freezer or let them sit out 5-10 mins before eating, but dont store in the fridge. The texture won't be how it's intended to be!)
Keyword caramel delites, coconut cookies, cookie bars, gluten free cookies, healthy twix bars, samoa cookies, vegan cookie bars, vegan cookies