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Healthier Magic Cookie Bars
4.5 from 276 votes

Healthier Magic Cookie Bars

Healthier Magic Cookie Bars combine a golden almond and coconut flour crust with a rich layer of reduced coconut milk sweetened with coconut sugar. Topped with chocolate chips, flaked coconut, and pecans, these bars incorporate coconut and nut flavors with a balance of sweetness and texture. The result is a chewy, layered dessert with a tropical essence, baked to a slight edge browning.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 16
Calories: 263 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust:
  • 3/4 cup almond flour
  • 3/4 cup coconut unsweetened, shredded
  • 1/8 cup coconut oil liquid
  • 1/2 Tablespoon maple syrup
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt sea salt
Layers
  • 1 can 13.5 oz full-fat coconut milk
  • 1/2 cup coconut sugar
  • 1 cup chocolate chips I used Enjoy Life, vegan
  • 1 cup flaked coconut unsweetened
  • 1/2 cup pecans chopped

Instructions

    Cup of Yum
  1. Preheat oven to 350°F and line a square (8×8) glass baking dish with parchment paper.
  2. Combine all ingredients for the crust in a large bowl and press firmly into the prepared pan. Bake for 12 to 15 minutes until your crust is golden brown in color. Remove from oven and cool on a wire rack.
  3. While crust is cooling, in a saucepan over medium heat bring coconut milk and sugar to a low boil, reduce heat and simmer for approximately 45 minutes, stirring frequently until the mixture has reduced by half. The coconut milk mixture should be thick reduced to about 3/4 cup. Remove from heat and cool slightly. Pour the sweetened condensed coconut milk over the crust and spread to the edges.
  4. Sprinkle the chocolate chips evenly over the condensed milk, then the flaked coconut, and then the pecans. Using your hands, press the mixture down a tiny bit until the milk soaks upward into the layers.
  5. Place in oven (still at 350°F) and bake for about 30 minutes, until edges are browning a bit. Remove from oven and cool for 30 to 60 minutes on a cooling rack. Once the bars have cooled a bit, place the pan in the refrigerator to allow the bars to set-up for at least two hours (or overnight). If you're in a rush you could put the bars in the freezer for an hour instead.
  6. After cooling, lift the parchment out of the pan and place bars on a cutting board or other flat surface. If the bars are coming from the freezer, you may need to let them thaw for a few minutes before cutting as they will be pretty firm. Cut bars into 16 squares and dig in! Any leftover bars should be wrapped or placed in a sealed container. They can be left out for a couple days or stored in the fridge or freezer for longer storage.

Notes

  • Use unsweetened shredded coconut in the crust and for topping to control sweetness and texture.
  • Simmer the coconut milk and sugar mixture until reduced by half to achieve the right thickness and sweetness.
  • Press the layered toppings gently into the sweetened coconut milk layer to help bind the bars together.
  • Bake the crust first, then add toppings and bake again to develop golden edges and texture.

Nutrition Information

Serving 1bar Calories 263kcal (13%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 19g (29%) Saturated Fat 12g (60%) Sodium 50mg (2%) Fiber 1g (4%) Sugar 16g (32%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 263

% Daily Value*

Serving 1bar
Calories 263kcal 13%
Carbohydrates 20g 7%
Protein 3g 6%
Fat 19g 29%
Saturated Fat 12g 60%
Sodium 50mg 2%
Fiber 1g 4%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.