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Coconut flapjacks with chocolate topping

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Take flapjacks up to the next level with our super tasty coconut flapjacks recipe topped with delicious creamy chocolate – easy traybake that’s a yummy packed lunch idea! 

Our Easy Chocolate Coconut Flapjacks are just delicious – packed full of oaty goodness, delicately flavoured with coconut and topped with creamy milk chocolate.

These are the perfect size for popping in packed lunches or for serving with a glass of milk when the kids get home from school.

There’s just something super comforting about a sweet oaty bake, isn’t there?

coconut flapjacks with chocolate topping and coconut sprinkles

Coconut Flapjacks Ingredients

For the coconut flapjacks

  • 150g butter
  • 50g soft brown sugar
  • 2 tbs golden syrup
  • 220g rolled oats
  • 20g desiccated coconut

For the chocolate topping

  • 100g bar of chocolate – I usually use Dairy Milk
  • 2 tsp desiccated coconut – for topping

Equipment Needed

  • Weighing scales
  • Tablespoon
  • Large saucepan
  • Wooden spoon
  • 20cm square baking tin
  • Greaseproof paper
  • Jug
20cm square baking tin with chocolate coated flapjacks sprinkled with desiccated coconut on a white wooden table

How To Make Coconut Flapjacks

  • Preheat the oven to 180C / 350F / Gas Mark 4
  • Grease and line a. 20cm square tin with butter and greaseproof paper – so you can easily lift the flapjacks out later.
  • Put a large deep pan over a low heat and add the butter, sugar and syrup – stir until melted – then remove from the heat.
  • Tip in the oats and instant porridge and coconut – stir well until everything is coated in the melty buttery syrup.
  • Tip the mixture into the cake tin and flatten with the back of a spoon.
  • Bake in the oven for 15 minutes.
  • Remove from the oven and allow to cool.
  • Melt the chocolate – break up the pieces of chocolate into a glass jug and stand in boiling water – stirring all the time to melt the chocolate.
  • Pour the chocolate over the flapjack and spread with a spoon to coat evenly. Sprinkle over the desiccated coconut.
  • Pop in the fridge for around an hour to set the chocolate.
  • Once set – remove flapjack from tin and slice into 12 pieces.

Do You Cut Flapjacks Hot Or Cold?

I find them easier to cut with a really sharp knife after the chocolate has set in the fridge.

If you cut them warm they usually crumble and don’t cut into clean slices.

Love cake? Get loads more easy cakes and bakes recipes here!

Make Flapjacks Your Way

  • Add in some dried fruit like sultanas or cranberries
  • Make them without the chocolate they still taste lovely. 

Get all our easy dessert recipes here

More Easy Traybake Recipes To Make

  • Blueberry flapjacks – a delicious chewy flapjack recipe studded with jammy blueberries and drizzled with white chocolate.

Get lots more delicious, healthy kid friendly recipes here

Yield: Makes 12

Coconut flapjacks with chocolate topping

Close up side image of chocolate coated coconut flapjacks on a white wooden table

Easy traybake that's great in lunch boxes

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 25 minutes

Ingredients

  • 150g butter
  • 50g soft brown sugar
  • 220g rolled oats
  • 30g instant porridge
  • 20g desiccated coconut
  • 100g milk chocolate
  • 2 tsp desiccated coconut

Instructions

  1. Preheat the oven to 180C / 350F / Gas Mark 4
  2. Grease and line a. 20cm square tin with butter and greaseproof paper - so you can easily lift the flapjacks out later.
  3. Put a large deep pan over a low heat and add the butter, sugar and syrup - stir until melted - then remove from the heat.
  4. Tip in the oats and instant porridge and coconut - stir well until everything is coated in the melty buttery syrup.
  5. Tip the mixture into the cake tin and flatten with the back of a spoon
  6. Bake in the oven for 15 minutes.
  7. Remove from the oven and allow to cool.
  8. Melt the chocolate - break up the pieces of chocolate into a glass jug and stand in boiling water - stirring all the time to melt the chocolate.
  9. Pour the chocolate over the flapjack and spread with a spoon to coat evenly. Sprinkle over the desiccated coconut.
  10. Pop in the fridge for around an hour to set the chocolate.
  11. Once set - remove flapjack from tin and slice into 12 pieces.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 231Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 96mgCarbohydrates: 23gFiber: 2gSugar: 9gProtein: 3g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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coconut flapjacks topped with chocolate and sprinkled with dried coconut flakes. Text overlay reads "super easy coconut chocolate flapjacks"

PS…. we think you might also just LOVE our White Chocolate Nest Cakes

brown hessian sacking cloth with white chocolate crispy nest cakes filled with mini eggs, baking tin in the background

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