Spelt Chocolate Coconut Macaroon Bars

These bars have three distinct layers, and each one does a specific job. The spelt shortbread base stays firm enough to hold when you lift a bar from the tray. The coconut macaroon topping bakes to a light golden chew. The dark chocolate glaze sets firm at room temperature.

Spelt flour adds a mild nuttiness that plain flour can't quite replicate here. It keeps the base tender without making it crumbly, so the bars slice cleanly.

This is a tray bake you can prepare in stages. The base and topping go in the oven in one session. The chocolate glaze takes five minutes and goes on once the bars cool. You can have bars ready to cut and serve within two hours.

Why You'll Love This Recipe

Three distinct textures in every single bar
Spelt base stays crisp even after chilling
Stores well for four days without drying out
One tray, simple steps, no special equipment

Spreading coconut macaroon mixture over a baked spelt shortbread base in a parchment-lined rectangular baking tin.

Ingredient Notes

Whole spelt flour: Whole spelt flour gives the base a slightly nutty flavour and a tender crumb. White spelt flour works too and produces a paler, more delicate base.
Unsweetened desiccated coconut: Desiccated coconut gives the macaroon layer its dense, chewy texture. Shredded coconut can substitute but produces a slightly looser, more fibrous top.
Egg whites: Egg whites bind the coconut layer and help it set firm with golden edges. Use large eggs at room temperature for the best volume.
Coconut sugar: Coconut sugar adds a faint caramel note and keeps the sweetness restrained. Light brown sugar is a direct swap at the same quantity.
Dark chocolate (70%): 70% dark chocolate balances the sweetness of the coconut layer well. Drop to 60% if you prefer a milder glaze, or use dairy-free dark chocolate to keep the recipe dairy-free.
Unsalted butter: Butter goes into both the spelt base and the chocolate glaze, giving both layers a smooth finish. Use coconut oil as a dairy-free substitute at the same weight.

Four sliced spelt chocolate coconut macaroon bars on a white plate beside an espresso cup on a linen tablecloth.

Prep Time 20 mins

Cook Time 30 mins

Rest Time 30 mins

Total Time 1 hr 20 mins

Cooking Method: Oven

Cuisine: British

Courses: Dessert

Difficulty: Easy

Cooking Temp: 175 C

Servings: 12

Estimated Cost: 0.65

Calories: 265

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), dairy-free adaptable, Vegetarian

Description

Whole spelt flour keeps the base short and slightly nutty, which balances the sweetness of the coconut macaroon layer and the bitterness of the dark chocolate glaze.

Ingredients

Spelt Shortbread Base

160 g whole spelt flour (spooned and levelled)
90 g unsalted butter, cold and cubed
40 g coconut sugar
1 pinch pinch of fine sea salt

Coconut Macaroon Layer

200 g unsweetened desiccated coconut
3 large egg whites, room temperature
80 g coconut sugar
1 tsp vanilla extract
1 pinch pinch of fine sea salt

Dark Chocolate Glaze

120 g dark chocolate (70%), chopped
20 g unsalted butter
1 pinch flaky sea salt, to finish (optional)

Instructions

Prepare the tin and oven

1
Heat the oven to 175 C / 350 F. Line a 20 x 30 cm baking tin with baking paper, leaving an overhang on the long sides for easy lifting.

Make the spelt base

2
Combine whole spelt flour, coconut sugar, and salt in a mixing bowl. Add cold cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse, damp sand.
3
Tip the mixture into the prepared tin and press firmly and evenly to a thickness of about 5 mm. Use the flat bottom of a measuring cup to smooth the surface.
4
Bake for 12 minutes until the edges are just turning golden. Remove from the oven and leave in the tin.

Make the coconut macaroon layer

5
Whisk egg whites, coconut sugar, vanilla extract, and salt in a mixing bowl with an electric hand whisk for about 2 minutes until the mixture turns opaque and slightly thick.
6
Fold in the desiccated coconut with a spatula until all the coconut is evenly coated and no dry patches remain.
7
Spoon the coconut mixture over the warm spelt base and spread into an even layer with an offset spatula, pressing gently to the edges.

Bake the bars

8
Return the tin to the oven and bake for 18 minutes until the coconut layer is deep golden at the edges and dry to the touch in the centre.
9
Remove from the oven and cool in the tin at room temperature for 30 minutes before adding the glaze.

Make the chocolate glaze

10
Melt chopped dark chocolate and butter together in a small saucepan over low heat, stirring until completely smooth and glossy.
11
Pour the glaze over the cooled coconut layer and tilt the tin gently to spread it to the edges. Scatter flaky sea salt over the top if using.
12
Leave at room temperature for 20 to 30 minutes until the glaze sets firm, or refrigerate for 15 minutes to speed up setting.

Slice and serve

13
Lift the slab from the tin using the baking paper overhang and place on a cutting board. Use a sharp knife warmed under hot water and dried to slice into 12 bars. Wipe the blade between cuts for clean edges.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 265kcal

% Daily Value *
Total Fat 16g25%
Saturated Fat 11g56%
Cholesterol 15mg5%
Sodium 55mg3%
Potassium 180mg6%
Total Carbohydrate 28g10%
Dietary Fiber 4g16%
Sugars 16g
Protein 4g8%

Vitamin A 110 IU
Calcium 22 mg
Iron 2 mg
Vitamin D 8 IU
Vitamin E 0.5 mg
Vitamin K 1 mcg
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 0.8 mg
Vitamin B6 0.1 mg
Folate 12 mcg
Vitamin B12 0.1 mcg
Phosphorus 95 mg
Magnesium 38 mg
Zinc 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Press the spelt base to 5 mm thickness for a firm, even layer that slices without crumbling.
Bake the base blind for 12 minutes before adding the coconut layer to prevent a soggy bottom.
Cool bars at room temperature for at least 30 minutes before refrigerating to avoid condensation under the glaze.
Use a hot dry knife to slice bars cleanly through the set chocolate glaze.
Toast a small amount of extra desiccated coconut and scatter over the wet glaze for a visual finish.

Keywords: spelt chocolate coconut macaroon bars, spelt tray bake, coconut macaroon bars, spelt dessert bars, chocolate coconut bars

Equipment

20 x 30 cm rectangular baking tin
mixing bowls
electric hand whisk
offset spatula or palette knife
baking paper
small saucepan

Tips

Press the spelt base firmly and evenly into the tin before baking to prevent cracking when you slice.
Whisk egg whites with coconut sugar until the mixture turns opaque and slightly thick before folding in coconut.
Spread the coconut macaroon layer while the base is still warm so the two layers bond during the second bake.
Let the bars cool completely at room temperature before pouring the chocolate glaze, or the glaze will run too thin.
Score the chocolate glaze with a sharp knife after 10 minutes of setting to get clean cuts without cracking the chocolate.

Variations

Add 2 tbsp raw cacao nibs to the coconut layer for a bitter crunch against the sweet macaroon topping.
Swap dark chocolate glaze for a white chocolate and toasted coconut drizzle for a lighter finish.
Press a thin layer of raspberry jam onto the spelt base before adding the coconut layer for a fruit note.

Storage and Reheating

Store cut bars in an airtight container at room temperature for up to 3 days. The coconut layer stays soft and the chocolate glaze stays firm.

Refrigerate for up to 5 days if your kitchen runs warm. Remove bars 15 minutes before serving so the spelt base softens slightly from the chill.

Frozen bars keep well for up to 6 weeks. Wrap individual bars in baking paper, place in a freezer bag, and thaw at room temperature for about 45 minutes.

Serving Suggestions

Cut into 12 even rectangles and arrange on a wooden board for casual sharing. A pinch of flaky sea salt scattered over the chocolate glaze just before it fully sets adds a clean contrast to the sweetness.

Serve alongside strong black coffee or a flat white. The slight bitterness of the coffee works with the dark chocolate glaze and tones down the coconut sweetness.

For a dessert plate, pair two bars with a small scoop of vanilla ice cream and a few toasted coconut flakes on the side. The cold ice cream softens the firm chocolate layer slightly.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-chocolate-coconut-macaroon-bars/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!