Magical coconut cookies bars

Every other day, my parents like to snack on things.

When I mean things, I mean certain things that are very very specific, like muffins and biscuits and scones. Nothing to sweet that will send their dentist into a frenzy, nothing to heavy that will require a lot of chewing and nothing that is bigger than a bite size, unless it’s a muffin.

I have run out of acceptable muffin options and as you are all aware I hate making the same thing twice in the year. Everything gets made only once a year.

I came across this recipe and I was intrigued to give it a go, seeing as there was no flour or raising agent in it.

The other part that had me was the setting of these bars, they were 90% liquid and then it was required to bake and then cool.

I was quiet surprised that these bars came out so beautiful and they set so perfect. They tasted delicious and the only down side to this was trying to get the bars out in one piece and the other part was trying to not let the bars melt. Yes when they reach room temperature they start to melt, so serving this and eating this was a bit of a mission.

To make these bars I used a bitter chocolate chip. Yes I am as surprised as you are. I was all milk chocolate before I learnt to appreciate baking and now I have discovered that bitter sweet chocolate chips are much much better than semi sweet or even milk chocolate chips.

My mother loved these bars, my father loved these bars but as usual I cut them to big and he was complaining that they were too big, he wanted half the size of the piece I gave him.


  • 1 ¾ x cups coconut milk
  • 2/3 x cup dark brown sugar.
  • 2 x cups crushed ginger snap biscuits.
  • ½ x cup margarine, melted.
  • 2 x tbsp. castor sugar.
  • 1 ½ x cups chocolate chips
  • 2 x cups flaked coconut.
  • 1 x cup walnuts, chopped.


  • In a pot, whisk together the coconut milk and brown sugar.
  • Allow the mixture to boil on low for 20 minutes, stirring to prevent the mixture from sticking.
  • Remove from the heat and allow to cool.
  • In a bowl, mix together the gingersnaps, melted margarine and castor sugar till the mixture is well coated.
  • Pour into a greased oven proof dish.
  • Press the biscuit base down tightly.
  • Pour the milk mixture over the base.
  • Sprinkle over the chocolate chips.
  • Then the coconut.
  • Finally sprinkle over the chopped nuts.
  • Press everything down so that the milk mixture coats everything and comes to the top.
  • Pop into a preheated oven and bake at 180 degrees for 20 minutes.
  • Remove from the oven and pop into the fridge to chill for 4 hours or overnight to set.
  • Cut into bars and enjoy.

Tell me what you think of this recipe