Autumn Coconut Bounty Bars

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Autumn Coconut Bounty Bars

Rich, chocolate-covered coconut bars with a cozy fall twist. This no-bake recipe is simple, fun, and perfect for autumn treats. Optional spices like cinnamon or pumpkin spice bring warm, seasonal flavors.

Ingredients (makes ~8 bars or 16 balls)

Coconut Filling:

  • 1 ½ cups unsweetened shredded coconut
  • 3 tablespoons full-fat coconut milk
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons agave syrup (or maple syrup for a fall touch)
  • ½ teaspoon ground cinnamon (optional)
  • ¼ teaspoon pumpkin spice (optional)

Chocolate Coating:

  • 1 ¼ cups chocolate chips (semi-sweet or dark chocolate)
  • 1 teaspoon coconut oil (optional, for smoother melting)

Optional Toppings:

  • Sprinkle of chopped nuts (pecans or walnuts)
  • Extra shredded coconut
  • Drizzle of caramel

Instructions

1. Prepare the Coconut Filling

  1. Add shredded coconut, coconut milk, melted coconut oil, agave, and optional spices to a food processor.
  2. Pulse several times until blended but still slightly textured. The mixture should hold together when pinched, but remain a little crumbly.

2. Shape the Bars or Balls

  1. For bars, scoop 2 tablespoons of the coconut mixture and form rectangular shapes. Place them on a parchment paper-lined baking sheet. (~8 bars)
  2. For balls, scoop 1 tablespoon and roll into balls. (~16 balls)
  3. Chill the tray in the freezer for 10 minutes to firm up.

3. Melt the Chocolate

  1. Use a double boiler: place a heatproof bowl over a pot with 1–2 inches of simmering water, making sure the bowl doesn’t touch the water. Add chocolate chips (and optional coconut oil) and stir until smooth.
  2. Alternative: Melt chocolate carefully in the microwave in 20-second intervals, stirring in between.

4. Coat the Bars or Balls

  1. Drop each chilled coconut bar or ball into the melted chocolate.
  2. Use a fork and spoon to fully coat it, shaking off excess chocolate.
  3. Place back on the parchment-lined baking sheet.

5. Chill and Set

  1. Refrigerate or freeze until chocolate is firm (about 20–30 minutes in the fridge).
  2. Optional: drizzle with caramel, sprinkle nuts, or dust with extra cinnamon for a fall twist.

6. Serve and Store

  • Enjoy slightly chilled or leave at room temperature for ~30 minutes for a softer bite.
  • Store in an airtight container in the fridge for up to 1 week.

Tips & Variations:

  • Add a teaspoon of vanilla extract to the coconut mixture for extra depth of flavor.
  • Substitute chocolate with white chocolate for a “snowy” autumn look.
  • Roll balls in crushed graham crackers or toasted coconut for a festive texture.

 

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