Paleo Coconut Magic Cookie Bars

Total time1 hr 45 min

Prep time15 min

Cook time30 min

4.6

(9)

These bars are the kind of treat that makes people do a double-take when you tell them what's in them. A golden almond flour crust gets layered with dairy-free chocolate chips, unsweetened shredded coconut, and roughly chopped pecans — then the whole thing gets blanketed in a homemade coconut caramel made by simmering full-fat coconut milk and maple syrup down into a thick, glossy sauce. That caramel step is the real magic here: no refined sugar, no condensed milk, just patience and a watchful eye on the stove. The result is rich, chewy, and deeply satisfying in a way that feels completely indulgent without leaning on any grains or dairy. Classic magic cookie bars have always been a crowd-pleaser, and this version holds up every bit as well — the layers meld together as the bars cool, making each slice look as impressive as it tastes. With 16 bars per batch, this is an ideal recipe to bring to a gathering where you want everyone to be happy, regardless of how they eat.

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Ingredients

16 servings

For the crust

1 ½ cups almond flour
3 tbsp coconut oil, melted
2 tbsp maple syrup
¼ tsp fine sea salt

For the coconut caramel

1 can (13.5 oz) full-fat coconut milk
3 tbsp maple syrup
¼ tsp fine sea salt

For the layers

1 cup dairy free chocolate chips
1 cup unsweetened shredded coconut
¾ cup raw pecans, roughly chopped

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides to use as handles later.
2
In a mixing bowl, stir together the almond flour, melted coconut oil, 2 tbsp maple syrup, and 1/4 tsp salt until the mixture resembles damp sand and holds together when pressed. Press it firmly and evenly into the bottom of the prepared pan in a compact, uniform layer.

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