Chocolate Coconut Square

By
Anders — Editorial Lead
Anders is the creative force and technical architect behind Divine Magazine’s editorial identity. Blending Scandinavian minimalism with a sharp instinct for digital storytelling, he shapes the...

These treats mirror the taste of a mass-produced candy bar while at the same time being made with simple ingredients. My family likes a bittersweet chocolate with a high amount of cacao, but you can use whatever type of chocolate you like the best. These pair exceptionally well with a dish of homemade vanilla ice cream.

Chocolate Coconut Squares

13 A Chocolate Coconut Squares

  • 6 oz. sweetened condensed milk
  • 1 tbsp. vanilla
  • 1/8 tsp. salt
  • 2 cups powdered sugar
  • 14 oz. sweetened shredded coconut
  • 16 oz. bittersweet chocolate (1 bag of chocolate chips can be substituted.)
  • 2 tbsp. melted butter
  • Extra butter to coat aluminum foil

Line an 8 x 8 inch straight edged pan with aluminum foil, overlapping the edges, and lightly coat with butter.

Combine condensed milk, vanilla, and salt in a medium-sized bowl. Stir in powdered sugar (1 cup at a time) until you have a smooth mixture. Add coconut and mix until thoroughly coated and combined. Pour mixture into the prepared pan and press in to an even layer using your hands or rubber spatula lightly coated with butter.

Refrigerate for at least an hour, until firm enough to cut in to squares.
When the coconut mixture has set, lift out of the pan by the foil. Peel the foil off and place on a cutting board. Cut in to strips then cut in to squares.

Pop the squares back into the refrigerator. Keep refrigerated until ready to coat.

Heat a double boiler until the water simmers. Add chocolate to the top pan. Stir every so often until it has melted. Add butter, stir until chocolate and butter are completely blended and the chocolate is thinned and shiny.

Use a fork to dip each coconut square in to the chocolate. Allow any excess drip off. Place coated bars on a wax paper lined baking sheet. Continue to dip the bars and then let them sit until the chocolate is firm and set.

Store at room temperature or refrigerate.


Chris Pavesic is a fantasy author who lives in the Midwestern United States and loves Kona coffee, steampunk, fairy tales, and all types of speculative fiction. Between writing projects, Chris can most often be found reading, gaming, gardening, working on an endless list of DIY household projects, or hanging out with friends.

Learn more about Chris on her website http://chrispavesic.com/ and blog.  

Stay connected on Facebook https://www.facebook.com/pages/Chris-Pavesics-Author-Page/1443492975862082, Twitter https://x.com/ChrisPavesic, and her Amazon Author Page https://www.amazon.com/Chris-Pavesic/e/B00QUJ8GQA

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Anders is the creative force and technical architect behind Divine Magazine’s editorial identity. Blending Scandinavian minimalism with a sharp instinct for digital storytelling, he shapes the magazine’s voice, visual rhythm, and structural clarity. His work moves between worlds — part editor, part engineer — ensuring every article is not only beautifully crafted but technically flawless beneath the surface. From SEO frameworks to asset design, from WordPress architecture to the magazine’s cinematic featured imagery, Anders builds the systems that let stories breathe. He curates Divine’s tone with intention: clean lines, honest language, and a commitment to elevating everyday subjects into something quietly extraordinary. Whether refining editorial workflows or sculpting the magazine’s long‑term creative direction, Anders brings a steady hand and an eye for detail — the kind that turns a publication into a signature.
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