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    Home > Recipes > Dessert

    Creamy Chocolate Coconut Magic Bars {Gluten-Free}

    Published: May 9, 2013 · Modified: Mar 21, 2023 · by Jess Smith · Jump to Recipe · 33 Comments · This post may contain affiliate links.

    coconut bars
    chocolate coconut layer bars
    chocolate coconut magic bars

    Magic bars are layered with sweet chocolate, coconut, and crunchy pecan flavors, and they couldn’t be easier to make. This gluten-free version is perfect for sharing at potlucks, picnics, and parties! 

    stacked layer bars on a wooden table

    Chewy, sweet, and crunchy. Magic bars are called ‘magic’ for a reason. This dessert has everything: sweet coconut, melty chocolate, crunchy nuts, a tender crust, and it can be prepped and baked in under 30 minutes. This gluten-free version is perfect for gatherings where food sensitivities are a concern, but it’s been a favorite on this site for over a decade because it is a hit even with those for whom eating gluten isn’t a concern. 

    These quick and easy bars are the perfect dessert for super busy home cooks that need a sweet treat for a crowd, and don’t have time to make a batch of chocolate chip cookies. To make this recipe, you only need to press the easy coconut flour crust into a baking pan, layer the chocolate in, sprinkle the coconut and nuts, and then pour thick, rich sweetened condensed milk over the top.

    If you love desserts that travel well, and are perfect for everything from casual bake sales to festive parties, then magic bars are just the treat you’ve been looking for. 

    What are magic bars?

    Magic bars get their name for the “magical” layers of flavor in this addictive cookie bar. Typically, recipes will include: sweet coconut, bitter-sweet chocolate, sweetened condensed milk (which give the cookies a caramel flavor), crunchy nuts, graham cracker cookies, and rich butter. 

    Magic bars also go by 7-layer bars or dolly bars. Recipes for 7-layers bars also include butterscotch chips. There are so many fun variations of this easy dessert, which adds to the fun of making (and eating) these wonderful snacks.

    How to Make

    1. Preheat the oven to 350 degrees F, and prep the baking pan.
    1. In a mixing bowl, stir together the ingredients for the crust. Press the crust into the bottom of the pan.
    1. Top the crust with chocolate chips, then pecans and coconut. Pour the condensed milk evenly over the bars.
    1. Bake the bars just until the coconut is golden brown, 20 to 25 minutes.
    1. Let the bars cool completely before slicing.
    a coconut bar on a wooden table

    Ingredients

    • Coconut Flour, Light Brown Sugar, Kosher Salt, Unsalted Butter - Pantry staples that you’ll need to make the crust. 
    • Semi-Sweet Chocolate Chips - Semi-sweet chips have a bitter-sweet taste that is just the right amount of sweet. Milk chocolate chips work too, but will give you a sweeter seven layer bars.
    • Shredded Sweetened Coconut - Be sure to use sweetened shredded coconut, which is moister than unsweetened coconut.  
    • Pecans - Chopped pecans add a nutty crunch to the bars. You could also use walnuts or almonds.
    • Sweetened Condensed Milk - An unassuming ingredient that does some heavy lifting in this recipe by binding the ingredients together, and producing a sweet, caramel-like taste in each bite.
    chocolate chips on a white table

    Tips

    • To make removing the bars from the pan easier, grease the 8x8 baking dish with butter and line with parchment paper.

    How to store

    Storing chocolate coconut bars in the refrigerator will help these dessert bars maintain the perfect consistency for cutting into squares. You can either keep them in the baking pan, and cover tightly with plastic wrap, or place them in an airtight container. Enjoy within 5-7 days.

    Variations 

    • Try different mix-ins - Marshmallows, peanut butter chips, butterscotch chips, and chopped dates add their own unique layers of flavors. Chop your favorite candy bars up and add them for a decadent mix-in.
    • Make them salty and sweet - Chopped gluten-free pretzels make an amazing salty-sweet 7-layer bar.
    • Drizzle with butterscotch - Layer magic bars achieve another level of, well, magic, when you drizzle them with butterscotch before serving.

    FAQs

    Can magic bars be frozen?

    This cookie bar recipe freezes really well. Slice the magic cookie bars and place them in an airtight container. If you stack the bars in the container, use a piece of parchment paper to separate the bottom layer from the top layer. This will prevent them from sticking together.

    How to slice?

    When slicing magic bars, a good rule of thumb is to refrigerate the bars before slicing. When you bake the magic bars, all of the delicious ingredients will melt together to create the perfect 7-layer bar. An hour or two in the refrigerator will firm up the melty chocolate and sticky sweet coconut just enough to make clean slices.

    More Dessert Bar Recipes

    • Pumpkin Cheesecake Bars
    • Fourth of July Cookie Bars
    • Chocolate Chip Oatmeal Cookie Bars
    • Peanut Butter Cup Cookie Bars
    • Pink Lemonade Bars
    • Caramel Apple Cheesecake Bars

    Favorite Tools

    • Mixing Bowls
    • 8x8 Baking Pan
    • Parchment Paper
    • Silcone Spatula
    coconut bars stacked on a wooden table
    coconut bars stacked on a wooden table
    Print Recipe
    5 from 8 votes

    Creamy Chocolate Coconut Magic Bars {Gluten-Free}

    Magic bars are layered with sweet chocolate, coconut, and crunchy pecan flavors, and they couldn’t be easier to make. This gluten-free version is perfect for sharing at potlucks, picnics, and parties!
    Prep Time15 mins
    Cook Time23 mins
    Total Time38 mins
    Course: Dessert
    Keyword: chocolate, coconut, dessert bars, easy snack, gluten free
    Servings: 16
    Calories: 222kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $8.00

    Equipment

    • 8x8 baking pan
    • Mixing Bowl
    • Parchment Paper

    Ingredients

    • ½ cup coconut flour (see note)
    • ⅓ cup light brown sugar
    • ½ teaspoon kosher salt
    • ¼ cup unsalted butter, melted
    • 4 large eggs
    • ¼ teaspoon almond extract
    • 1 ¼ cups semi-sweet chocolate chips
    • ½ cup chopped pecans (optional)
    • 1 ¼ cup shredded sweetened coconut (see note)
    • 1 cup sweetened condensed milk

    Instructions

    • Preheat the oven to 350 degrees F. Grease an 8x8 baking dish with butter and line with parchment paper (this will makes it easy to pull the bars out in one piece when they finish baking).
    • In a large mixing bowl, whisk together the coconut flour, light brown sugar, and salt. Add the melted butter, eggs, and almond extract all at once and stir with a wooden spoon until evenly combined.
    • Spread the batter out in the prepared pan until even. Bake until it just begins to set, 8 minutes.
    • Remove the crust from the oven and sprinkle the chocolate chips evenly over the top. Top with pecans and coconut. Drizzle the sweetened condensed mil in even stripes across the coconut.
    • Return the bars to the oven and bake just until the coconut is golden brown, 13-15 minutes.
    • Let the bars cool completely before slicing.

    Notes

    The bars can be stored in the refrigerator for up to 4 days.

    Nutrition

    Calories: 222kcal | Carbohydrates: 23g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 130mg | Potassium: 161mg | Fiber: 3g | Sugar: 18g | Vitamin A: 181IU | Vitamin C: 0.3mg | Calcium: 48mg | Iron: 1mg

     

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Allison

      May 09, 2013 at 6:54 pm

      These look amazingly delicious!!! I miss your food!

      Reply
    2. Alyssa {Suitcases & Sweets}

      May 09, 2013 at 8:20 pm

      I am definitely pinning these. They look fabulous! And lucky for your blind Thai teacher, I bet they taste just as amazing as they look. 😉

      Reply
      • Jess

        May 11, 2013 at 6:38 pm

        You, friend, have the most incredible memory of ANYONE. My Thai teacher has a serious sweet tooth and a sense of smell like you wouldn't believe!

        Reply
    3. Liz

      May 09, 2013 at 10:13 pm

      Thank you for the lovely recipe. Love the combination of ingredients. Have a wonderful day.

      Reply
      • Jess

        May 11, 2013 at 6:35 pm

        Thanks so much, Liz. Coconut and chocolate just work!

        Reply
    4. Karista

      May 09, 2013 at 10:18 pm

      I love, I love, I love! It's early morning here and I wish I had one of these for breakfast. 🙂 Think I'll be making these this weekend. Thanks Jess!

      Reply
      • Jess

        May 11, 2013 at 6:34 pm

        Coconut counts as a breakfast food, Karista, so I'd totally be in support of one of these first thing in the morning. 😉

        Reply
    5. sally @ sallys baking addiction

      May 10, 2013 at 5:06 am

      Yes, chocolate is a cure all. It's just a guaranteed "make me feel better' indulgence. And these coconut layer bars would make me feel 100% again. Good luck continuing to learn Thai, Jess! I could never do it!

      Reply
    6. Averie @ Averie Cooks

      May 10, 2013 at 1:28 pm

      Jess I love these!! I saw them on FG and I am a huge fan of 7 layer bars/hello dolly/magic bars and layered bars in general and these are right up my alley. Pinned!

      Reply
      • Jess

        May 11, 2013 at 6:28 pm

        Me too, Averie! I completely forgot how much I love 7 layer bars until I made these and immediately wanted them to be topped with sweetened condensed milk. Will definitely need to be making more 7 layer bar variations in the future!

        Reply
    7. Claire @ Claire K Creations

      May 10, 2013 at 6:48 pm

      Ooh nom nom nom!!! I've been experimenting with coconut flour recently too.
      Well done to even learning a little bit of Thai. It sounds so complicated.

      Reply
      • Jess

        May 11, 2013 at 6:27 pm

        It's SO complicated, Claire. Sheesh. You are my coconut flour inspiration - can't wait to see what you come up with!

        Reply
    8. Holly @ EatGreatBEGreat

      May 10, 2013 at 8:50 pm

      These sound awesome! Love the fact that they're gluten free! Pinned!

      Reply
    9. Katie (The Muffin Myth)

      May 11, 2013 at 4:03 pm

      Oh, I hear you on the language classes, lady. I just finished 14 weeks of Saturday morning Swedish classes, and I am not sad they're done (for now). I can't even imagine learning Thai! These bars are reminiscent of a graham cracker crumb crusted 'gooey square' my family loves to make. The condensed milk makes everything so caramelly and delish. I haven't played with coconut flour yet, but this looks like the perfect intro. Thanks for another amazing recipe!

      Reply
      • Jess

        May 11, 2013 at 6:23 pm

        Mmmm, gooey square? That sounds fantastic - the condensed milk really does work magic on desserts. I am so impressed with you, Katie - finishing school, starting a full time job, AND taking Swedish classes!?

        Reply
    10. Maria

      May 30, 2013 at 12:15 pm

      These look so amazing! I'm gonna try these over my "cheat weekend" 🙂 I was in Thailand for 5 years, but I don't think I remember any of my Thai... (maybe just the anthem hehe) I wish I had you in my class with these!

      Reply
    11. Erin @ The Emerging Foodie

      July 12, 2013 at 9:56 am

      Oh my goodness, I think I'm going to have to make these ASAP, too! So good.

      Reply
    12. Liz

      July 16, 2013 at 9:13 pm

      These look so wonderful Thank you, Jess.

      Reply
    13. Erin @ The Emerging Foodie

      August 10, 2013 at 10:44 pm

      Hey Jess! Question. I want to make these this weekend for a church group I'm going to on Thursday night... do you know if they'll stay good that long (Sunday to Thursday)? Or could I freeze them?

      Reply
      • Jess

        August 11, 2013 at 8:40 am

        Erin - these keep really nicely, so I think they'd be just fine if you made them now for thursday. I've definitely kept them around for 3 days and they've still been great. Store them in the fridge, but the the coconut flour base isn't the type that would dry out over a few days.

        Reply
    14. https://www.lyricsmv.com/

      December 06, 2013 at 4:58 am

      Wow, incredible weblog layout! How long have you ever been running a
      blog for? you made blogging glance easy. The overall
      look of your website is magnificent, as smartly
      as the content!

      Reply
    15. Katarina

      March 04, 2014 at 7:03 am

      Made these last night and they were FANTASTIC! I couldn't find coconut flour so I made them with all-purpose and halved the eggs. I was a little worried but they turned out great. Exactly what I was craving!

      Reply
    16. Ashley

      March 23, 2014 at 9:37 am

      Quick question I'm in love panang curry do you have any authentic recipes for that?? My second fav is coconut bars I'm soo makin these:)

      Reply
      • Jess

        April 04, 2014 at 8:29 am

        Hi Ashley - I hope you liked the bars! My favorite panang curry recipe is actually a soup, but it's not your classic panang - https://www.inquiringchef.com/2010/12/01/potato-panang-soup/. However, panang curry is absolutely my favorite type of curry as well!

        Reply
    17. Debi

      May 02, 2014 at 6:56 pm

      Could I use coconut milk in place of the sweetened condensed milk?

      Reply
      • Jess

        May 30, 2014 at 10:51 pm

        Hi Debi - I'm quite late to reply to this comment, but I did want to let you know that, unfortunately, you probably will not have luck with coconut milk in place of the sweetened condensed. Sweetened condensed milk will caramelize in the oven, but coconut milk will likely saturate the bars. However, if you did try this - let me know how they turned out!

        Reply
    18. christine

      May 06, 2014 at 2:32 am

      i made this recipe a few days ago and everybody loved them!
      i substituted 1/2 of the brown sugar with coconut palm sugar, and the coconut flour with Pamela's GF baking flour, since I had that on hand. I also used several types of chocolate chips--some semisweet, some dark.
      Turned out very yummy! Thanks so much for sharing!! 🙂

      Reply
    19. Jennifer Kochan

      January 29, 2015 at 12:32 am

      Hi there-

      Can you substitute coconut sugar for the brown sugar? If so, would the measurements be the same?

      Reply
      • Jess

        January 29, 2015 at 9:24 am

        Hi Jennifer, I've never tried this substitution, but I suspect it will work. I'd use the same measurements, since there are a few other elements that give this sweetness. Let me know how they turn out!

        Reply
    20. Joanna

      December 17, 2020 at 3:55 pm

      Hi there!

      Can I substitute almond flour for coconut?

      Thanks!

      Reply
      • Jess Smith

        December 21, 2020 at 2:09 pm

        Hi Joanna - I've never tried it, but I think it should work fine!

        Reply
    21. Robin

      February 16, 2023 at 4:52 pm

      Hi,
      I loved the gluten free version. I can't find it. Help!!!
      Robin

      Reply
      • Jess Smith

        February 16, 2023 at 5:34 pm

        Apologies Robin! I just sent you an email, but if you don't get it, just send me a note at jess@inquiringchef.com and I'll send you the old version. We recently made some updates to this recipe!

        Reply

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