You need 5 simple ingredients and less than 35 minutes to make homemade bounty bars! This easy and healthier version of creamy coconut-covered chocolate candy bars (aka bounty bars, mounds bar, or almond joy).
Chocolate chips and shredded coconut are the main ingredients needed, and they are something you can find in most kitchen cupboards! This was my second favorite chocolate bar as a kiddo, I could never get enough coconut! Now here's a wholesome version I like to whip up for snacktime just like these copycat heavenly hunks!
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A quick note about bounty bars
In Canada, we call these bounty bars; however, in the USA, they don't have these candy bars! Instead, they are called mound bars, or almond joy which are similar just with a whole almond on top! Now Costco sells unreal bars, which would also be comparable to these. They are a thick, sweet coconut middle covered in chocolate!
I love making copycat recipes where something refined and unhealthy can be replaced with a more wholesome version at home. For example, you can make my chocolate sea salt RX bars, which is a copycat of a popular protein bar. If you have an idea of a copycat recipe you want me to create, leave a comment at the bottom of this post!
Ingredients needed
You will need 5 basic ingredients to make this recipe. These are shown in the photo below and then described below the photo.
- Desiccated unsweetened coconut: This is the main ingredient of these bars. I like to use unsweetened desiccated coconut as I can decide how much sweetener to add. Shredded coconut will also work for these chocolate coconut bars. The difference is it is just less finely grated before it is dried - you can blend it in a food processor for the best texture or have a chunkier coconut filling. If using shaved or flaked coconut it will need to be blended in a food processor into smaller pieces before using for this recipe. If you love coconut, next try these no bake coconut macaroons! Read more about the different types of coconut here.
- 1 can of premium coconut milk: Often, sweetened condensed milk is used in candy bar recipes; I wanted to make a whole food ingredient version so I decided to use thick coconut milk. The thick creamy part will be taken from the top section of the can (a carton of coconut milk will not work), the leftover coconut water section you can use for a smoothie or enjoy another way.
- Note: I find the best way to remove the coconut cream from the top of the can is to refrigerate the whole can of coconut milk for a couple of hours before using it. Be sure to use a good-quality can of coconut milk. Brands in Canada that I have used and can recommend are Western Family, Thai Kitchen, or Cha's Organics. Shake the can to see if it's thick or even seems solid - the thicker the better.
- Maple syrup: Maple syrup sweetens the white coconut middle. If you only have sweetened coconut you can skip this sweetener as the coconut will already be pretty sweet. If you are looking for a low-sugar option, leave out the sweetener or add ¼-1/2 teaspoon of stevia to sweeten these bars. Honey can also be used instead of maple syrup.
- Chocolate: I like to use dark chocolate chips for a deeper taste. However, milk chocolate will be the closest to making a copycat bounty candy bar. You can use chocolate chips, baking chocolate, or a good-quality chocolate bar. Milk chocolate, semi-sweet chocolate, or dark chocolate can all be used; just be sure to melt it very slowly with low heat for best results.
- Coconut oil: This is used to make the chocolate thinner so it is easier to dip the chocolate into. Other oils will not work for coconut bounty bars as they do not solidify as coconut oil does.
See recipe card for quantities.
How to make homemade bounty bars
Follow these step-by-step photos from my kitchen to make your own chocolate-covered coconut bars.
- Place a silicone mat or parchment paper on top of 2 cookie sheets. Remove the coconut cream from the top of the coconut milk can until you get ⅔ cup. In a small bowl mix this coconut cream with the desiccated coconut and the maple syrup, and stir until smooth.
2. Use a tablespoon measuring spoon to place about 18 scoops on the cookie sheet. Then use your fingers shape each coconut scoop into a log which will be the inside of the bounty bars. Place the cookie sheet into the freezer for at least 15 minutes to solidify.
3. Melt the chocolate with coconut oil, in a double boiler on the stove or in the microwave at low heat. Stir often until it is fully melted and smooth.
4. Place a frozen coconut log onto a fork, and dip it into the chocolate. Then place the chocolate-covered coconut on the other silicone or parchment-covered cookie sheet.
5. Keep dipping the coconut logs in chocolate until they are all covered. Then place the bounty bars in the fridge or freezer to solidify the chocolate, about 15 minutes. Enjoy!
Top tips for coconut bounty bars
- Make sure your coconut logs are frozen before dipping them into the melted chocolate.
- Heat the chocolate up slowly on a double boiler on the stove or in the microwave. If the chocolate is heated too fast or too hot because it will become crumbly and thick. Add more coconut oil (like 1 teaspoon at a time) if the chocolate seems really thick.
- Use a fork to dip the coconut logs into the chocolate, and tap off excess chocolate with a fork for the perfect homemade coconut chocolate bars.
The difference between desiccated coconut and shredded coconut is that shredded coconut is larger and thicker, and desiccated coconut is more finely grated and is often used as a garnish. Coconut flakes or chips is larger chunks of dried coconut. 
Other recipes you may wanna try!
For another wholesome treat make these cookie dough bars covered in chocolate! If you are a coconut fan here, try these delicious lemon chia puddings made with canned coconut milk!
Did you make this bounty bars recipe? Please leave a star rating a comment below the recipe, it helps others find and make this recipe. Xx, Danika
Bounty Bars Recipe
Ingredients
- 1 ½ cup (150 grams) unsweetened desiccated coconut
- ⅔ cup coconut fat (from a can of premium coconut milk) (notes below)
- 2 tablespoon maple syrup
- 1 cup (170g) chocolate chips (I like using dark chocolate to make it the perfect sweetness)
- 1 tablespoon (14g) coconut oil
Instructions
- Prepare 2 large cookie sheets by placing a silicone mat or parchment paper on top. Start by removing the thick coconut cream layer from the top of the coconut milk can until you get ⅔ cup (use the rest of the can for a smoothie). Mix this coconut cream with the desiccated coconut and the maple syrup, and stir until smooth.
- Using a tablespoon measure, place about 18 scoops of the coconut mixture on the cookie sheet. Then, using your fingers, shape each coconut scoop into a log. Now, place the pans into the freezer for at least 15 minutes to solidify.
- Prepare the chocolate by melting it with 1 tablespoon of coconut oil, in a double boiler on the stove or in the microwave at low heat. Stir often until it is fully melted and smooth. (Or do this process in the microwave).
- Place a frozen coconut log onto a fork, and dip it into the chocolate. Then place the chocolate covered coconut on the other silicone or parchment covered cookie sheet.
- Keep dipping the coconut logs in chocolate until they are all covered. Then place the bounty bars in the fridge or freezer to solidify the chocolate, about 15 minutes. Enjoy! Store homemade bounty bars in the fridge (up to 2 weeks) or the freezer (up to 3 months).
Notes
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. I'm certified in Holistic Nutrition and I care about giving my kids real food. Let me share my nutrient-dense easy snacks with you.
Frieda says
Sister in law brought these to a baby shower and I loved them so much I needed the recipe!!
SO DELICIOUS.
Substituted stevia chocolate chips and worked great!
Alexander P. says
Sooo tasty- tastes just like the real thing!
danikavanderpyl says
Glad to hear Alexander! Thanks for taking the time to let me know!
Danika says
These are the perfect after dinner treat love that they don't have sweetened condensed milk in them.