These chocolate coconut flapjacks make a delicious sweet treat for lunchboxes, after school or a quick snack with a tea or coffee. This is a quick, easy recipe for when you need a sweet treat in a hurry!
I’ve always loved flapjacks. My never-fail soft flapjack recipe is a bake I make pretty much on repeat. It’s one of those easy bakes that turns out perfectly every time.
The recipe I’m sharing today takes a plain flapjack bar to a brand new level by adding chocolate and coconut. If you’re a fan of the chocolate coconut combination then this recipe is definitely for you!
They’re great with a cup of tea or coffee mid-morning or in the afternoon, or for tucking into a lunchbox for a little treat. Got a bake sale coming up? This is the perfect simple recipe.
what size tin do I need?
Scroll to the bottom of the post for a printable recipe card with ingredient amounts and detailed instructions!
- Butter – use proper block butter, not margarine for the best flavour
- Demerara sugar
- Rolled oats – I like to use medium oats for flapjacks
- Golden syrup. If you can’t find golden syrup, then honey or maple syrup will work but the flavour will be different.
- salt to balance all that sweetness
- vanilla extract
- desiccated coconut
- milk or dark chocolate – whichever you like best
how to make chocolate coconut flapjacks
Step one – Grease and line a 20cm square baking tin with baking parchment. Preheat the oven to 170C/150Fan.
Step two – Place the oats, desiccated coconut and salt in a large bowl and stir to combine.
Step three – Melt the butter, sugar, golden syrup and vanilla extract together in a large saucepan over low heat, stirring occasionally.
Step four – Once the sugar has dissolved and the mixture has melted, remove from the heat and stir in the oats. Using a wooden spoon, stir well until the oats are well coated in the buttery syrup.
step five – Spoon the oats into the lined tin and using a spoon, press the mixture down into the tin as evenly as possible.
Step six – Bake for 20-22 minutes or until the edges of the flapjack are beginning to turn light golden. It will still be quite pale and soft in the middle, but it will harden and set as it cools. Allow the flapjack to cool completely in the tin.
Step seven – Melt the chocolate either in the microwave or in a heatproof bowl set over a pan of barely simmering water. Pour the melted chocolate all over the cold flapjack, then sprinkle over the coconut. Allow the chocolate to firm up for about an hour before cutting the flapjack into squares with a sharp knife.
how many flapjacks will this recipe make?
A 20x20cm cake tin will give you 16 flapjacks. You can of course cut them smaller or larger if you prefer!
storing coconut flapjacks
These flapjack bars will keep for about a week in an airtight container or cake tin. They never last longer than a couple of days in my house though, so good luck with that!
can you freeze chocolate coconut flapjacks?
You could freeze them, but they taste much, much nicer fresh so I wouldn’t recommend it.
Here are a couple of recipes you’ll love…..
- coconut and cherry loaf cake
- coconut and banana muffins
- white chocolate coconut truffles
- coconut and raspberry jam loaf cake
- coconut, banana and passion fruit cake
more easy traybake recipes to try
- apple and blackberry flapjacks
- flapjacks with raisins and apricots
- marmalade flapjacks
- Malteser tiffin
- Biscoff rice Krispie treats
- chocolate orange traybake
- 320g medium rolled oats
- 75g desiccated coconut
- 1/2 teaspoon fine salt
- 225g butter
- 160g demerara sugar
- 75g golden syrup
- 1 teaspoon vanilla extract
- 200g milk or dark chocolate (or half of each)
- 2 tablespoons desiccated coconut to sprinkle on top
- Grease and line a 20x20cm square baking tin with baking paper. Preheat the oven to 170C/150Fan.
- Place the oats, desiccated coconut and salt in a large bowl and stir to combine.
- Melt the butter, demerara sugar, golden syrup and vanilla extract together in a large saucepan over a low heat, stirring occasionally. When the sugar has dissolved and the mixture has melted completely, remove from the heat and stir in the oat-coconut mixture. Stir well until the oats are well coated in the butter and syrup.
- Spoon the oats into the lined tin and using a spoon, press the mixture down into the tin as evenly as you can.
- Bake for 20-22 minutes or until the edges of the flapjack are beginning to turn golden. The middle will still be quite pale and soft, but it will harden and set as it cools down.
- Leave to cool completely in the tin.
- Melt the chocolate either in the microwave or in a heatproof bowl set over a pan of barely simmering water. Pour the melted chocolate all over the cooled flapjack, then sprinkle over the desiccated coconut. Allow the chocolate to set before cutting the flapjack into bars.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 42mgSodium: 238mgCarbohydrates: 38gFiber: 4gSugar: 19gProtein: 5g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.