Gluten-Free Chocolate Coconut Bars

Gluten-Free Chocolate Coconut Bars {The Reluctant Hippie}

Easiest. Dessert. Ever.

I stumbled across this recipe in a Cookies & Candy cookbook published by the Holy Angels St. Anne’s Society in 2013. The recipe was submitted by Wanda Garcia. It requires less than 5 minutes of prep work, 22 minutes in the oven, and enough time to cool the bars enough to cut them. I already had all of the ingredients on hand because shredded coconut seems to last forever.

We tested this recipe at a 4th of July party because I wanted to make something for our friends with gluten sensitivities. Ghirardelli mini semi-sweet baking chips are not specifically labelled gluten-free, but all of the information I can find on them states that they are GF. And those chips made these bars DELICIOUS.


  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 cup mini chocolate chips
  • 2 cups unsweetened shredded coconut


  1. Preheat oven to 350°. Grease a 9×9 pan (we used coconut oil. Worked perfectly)
  2. Whisk the eggs with vanilla in a separate bowl.
  3. Stir in chocolate chips and coconut until mixed thoroughly.
  4. Pour into the prepared pan, press it flat with a spatula or spoon.
  5. Bake 22 minutes, until golden brown.
  6. Allow to cool, then cut into squares.

Yield: 16 squares.

Source: “Cookies & Candy.” St. Anne’s Society, Holy Angels Church, Aurora, IL. 2013. 


5 thoughts on “Gluten-Free Chocolate Coconut Bars

  1. Discovered your web site may 9th when my grandson asked me to make minion finger puppets. Your ideas and instructions on your web site are fun and easy to understand, I love that!! Liked u on my facebook page on your coconut macaroons. Every idea I click on is super cool!!! Great Job!! ☺🌸

  2. Pingback: Cookie Fair | The Reluctant Hippie

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