Marks Daily Apple
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22 Jun

Frozen Coconut Macadamia Bars

Coconut Macadamia BarIs it a Primal Energy Bar or the perfect Primal dessert? Call them what you will, these delicious little morsels deliver a healthy dose of fat and protein and satisfy an urge for something sweet. Frozen Coconut Macadamia Bars are incredibly easy to make and have an deliciously decadent flavor and texture.

Macadamia nuts and coconut oil add a naturally sweet taste. Coconut flakes and chia seeds add a crunchiness that contrasts perfectly with the otherwise smooth and creamy texture of the bars. That’s it for ingredients. Just pop the bars in the freezer and 30 minutes later they’re done. Keeping the bars frozen is essential; if left out too long they’ll start to melt. The cold texture is partly what makes them so delicious, almost like a Primal ice cream bar.

Low-calorie they are not, so don’t plan on eating an entire pan of Frozen Coconut Macadamia Bars in one sitting. The good news is that the bars are so rich and satisfying that you’re not likely to be tempted to overindulge. A small bar is all you need for that special occasion.

Servings: 12 to 14 small bars

Time in the Kitchen: 15 minutes, plus 30 minutes to freeze bars


  • 1 cup unsweetened flaked coconut (60 g)
  • 1 1/2 cups raw, unsalted macadamia nuts (150 to 160 g)
  • 3/4 cup melted coconut oil (180 ml)
  • 1 tablespoon chia seeds (15 ml)
  • Pinch of sea salt


Preheat oven to 350 ºF.

Put the coconut flakes in a pan and toast in the oven until lightly browned, about five minutes.

Line an 8×8 pan with parchment paper.

Process the macadamia nuts and coconut oil in a food processor until very smooth. Add the coconut flakes and chia seeds and pulse a few times.

Pour the batter into the 8×8 pan. Sprinkle a pinch of sea salt on top.

Combine Ingredients

Freeze until solid, about 30 minutes.

Cut into small bars. Store in the freezer.

Cocoonut Macadamia Bar
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  1. I made these the other day, replacing the macadamia nuts with coconut butter (so it was full-on coconut). I included a helping of peppermint oil, because every time I looked at the picture in the recipe I imagined it being full of minty goodness. I skipped the chia seeds, and for sweetness I added a tiny bit of raw honey and Stevia. They were FANTASTIC. Too good, maybe, because I had a hard time restricting myself to one or two or three at a time. I did include the toasted coconut flakes, but I think I will leave them out next time, because they otherwise had a smooth, chocolatey mouthfeel.

    Amp wrote on July 8th, 2013
  2. Tastes Great. Just finished my first batch. I played around a bit as I didn’t have enough Macadamia nuts handy, so added some cashews into the mixture.

    Also some honey & Cinnamon.

    Basically it tasted a bit like frozen peanut butter.

    Will make another batch soon

    Mark A. Michael wrote on July 9th, 2013
  3. I’ve made a similar bar using goji berries, pumpkin seeds, pepitas, currants, etc, whatever I have on hand, and it goes down a treat in our house.

    Joanna wrote on July 11th, 2013
  4. I finally made these tonight and was disappointed. I followed the recipe but found the bars were a little oil in both texture and taste. Also, despite all the yummy ingredients, it was very bland. They definitely need an extract, bit of chocolate, etc.

    Melissa Gifford wrote on August 12th, 2013
  5. I attempted to make these tonight. However my kitchen lacks one very crucial piece of equipment, the food processor. Let me just say that a blender definitely does NOT qualify as a substitute. Maybe one day when I have a bigger kitchen and a food processor I can try again

    Nancy wrote on September 20th, 2013
  6. I bet this is a fantastic pre-workout snack!! I must try this today.

    Finra wrote on November 3rd, 2013
  7. These are amazing and so simple to make. I can already envision different varieties including berries or cocoa. I’m surprised at the amount of people adding honey or sugar. That turns it into a guilty pleasure….lol.

    I’d like to try it next with cashews. Thanks again Mark!

    Grokarican wrote on February 11th, 2014
  8. I made these and they just taste like… well frozen coconut oil. Not smooth and creamy though, just oily. What went wrong?

    Liya wrote on August 27th, 2014
  9. why not just use melted or softened coconut butter as half the coconut oil, that way it will still be rich, but not have that pure oil taste

    jimbo wrote on June 25th, 2015
  10. We substituded brazil nuts. So delicious! Thanks for the great recipe!

    Lacey Park wrote on August 17th, 2015
  11. This looks like an awesome recipe to try and seems like it would qualify to fit with the Low Carb High Fat (LCHF) way of eating. Lots of people are suggesting additions or substitutions of raisins, chocolate chips, fruit and other sweet foods that then turns this lovely “fat bomb” into another high carb treat. If it’s lacking sweetness, add a few drops of stevia. If it needs chocolate flavour, then use plain cocoa powder and some stevia, or chocolate nibs without sugar. These high fat treats are a great way to satisfy your craving for a little “something” after dinner or a snack, and can just stop the urge to binge on sweets in its tracks!

    Maggie Komar wrote on August 19th, 2015

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