Frozen Coconut Macadamia DIY Energy Bars Recipe

Some people feel like they shouldn’t snack, but there are lots of reasons you might reach for something to tide yourself over. Maybe you’re snowed in with work and your schedule was thrown off. You could be a little hungrier than normal from yesterday’s tough workout. You could need a snack because you’re just starting with intermittent fasting or keto as your metabolism is adjusting. Quality snacks are a good thing to have on hand so you’re not caught off-guard. These homemade energy bars are perfect snacks filled with my favorite fats and very low in carbs and sugar.

Frozen Coconut Macadamia Bars are incredibly easy to make and have a 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.

And, that’s pretty much all there is to these bars! Just pop them into the freezer, and 30 minutes later they’re ready. 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 keto ice cream bar.

Feel free to add more chia seeds if you’d like. You can also drizzle some nut butter or dark melted chocolate on the bars if you’d like. Make sure to keep them stored in the freezer so they stay firm and solid. We used thick pieces of dried coconut, but you can use thinner flaked coconut as well.

Frozen Coconut Macadamia DIY Energy Bars Recipe

Ingredients

  • 1 cup dried coconut
  • 1.5 cups macadamia nuts
  • 1/2 cup coconut oil
  • 2 tbsp. chia seeds
  • 1 tsp. vanilla extract
  • Pinch of salt

Instructions:

Preheat your oven to 350 degrees Fahrenheit. Lay the coconut out on a sheet pan or baking dish and let it toast for 5-15 minutes, or until the coconut is golden.

The length of time it takes for the coconut to toast will depend on its size and thickness, so watch it closely to prevent burning. Once the coconut is toasted to your liking, remove it from the oven and allow it to cool.

Place the macadamia nuts in a food processor and blend. Once the nuts begin to crumble and turn into a paste, add the coconut oil and process until smooth. You may need to scrape the sides of the food processor down once or twice in between processing.

Add the toasted coconut, chia seeds, vanilla and salt and pulse or blend until a chunky paste forms, or until the coconut is just incorporated into the macadamia mixture.

Line a 8”x8” pan with parchment paper and pour the macadamia mixture in. Place the pan in the freezer for at least 30 minutes.

Take the pan out of the freezer and lift the parchment out. Use a knife to cut the macadamia coconut square into 12 or 16 pieces.

Keep leftover pieces in the freezer.

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Frozen Coconut Macadamia DIY Energy Bars Recipe


  • Author: Mark's Daily Apple
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 min
  • Yield: 12-14 bars 1x
  • Diet: Gluten Free

Description

Frozen Macadamia Coconut Energy Bars – a low-carb, low-sugar, homemade snack that satisfies.


Scale

Ingredients

1 cup dried coconut

1.5 cups macadamia nuts

1/2 cup coconut oil

2 tbsp. chia seeds

1 tsp. vanilla extract

Pinch of salt


Instructions

Preheat your oven to 350 degrees Fahrenheit. Lay the coconut out on a sheet pan or baking dish and let it toast for 5-15 minutes, or until the coconut is golden. The length of time it takes for the coconut to toast will depend on its size and thickness, so watch it closely to prevent burning. Once the coconut is toasted to your liking, remove it from the oven and allow it to cool.

Place the macadamia nuts in a food processor and blend. Once the nuts begin to crumble and turn into a paste, add the coconut oil and process until smooth. You may need to scrape the sides of the food processor down once or twice in between processing.

Add the toasted coconut, chia seeds, vanilla and salt and pulse or blend until a chunky paste forms, or until the coconut is just incorporated into the macadamia mixture.

Line a 8”x8” pan with parchment paper and pour the macadamia mixture in. Place the pan in the freezer for at least 30 minutes.

Take the pan out of the freezer and lift the parchment out. Use a knife to cut the macadamia coconut square into 12 or 16 pieces. Keep leftover pieces in the freezer.

Notes

Feel free to add more chia seeds if you’d like.

You can drizzle some nut butter or dark melted chocolate on the bars that sounds good to you.

Make sure to keep them stored in the freezer so they stay firm and solid.

We used thick pieces of dried coconut, but you can use thinner flaked coconut as well.

  • Category: Treats, Snacks
  • Method: Freezer

Nutrition

  • Serving Size: 1/12 recipe
  • Calories: 283.8
  • Sugar: 1.5 g
  • Sodium: 15.7 mg
  • Fat: 29.2 g
  • Saturated Fat: 16.1 g
  • Unsaturated Fat: 11.28 g
  • Trans Fat: 0
  • Carbohydrates: 5.1 g
  • Fiber: 3.3 g
  • Protein: 2.3 g
  • Cholesterol: 0

Keywords: energy bars recipe

TAGS:  nuts/seeds

About the Author

A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.

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75 thoughts on “Frozen Coconut Macadamia DIY Energy Bars Recipe”

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  1. Any suggestions to sub the macadamia nuts? Or should I just make it the full, coconut experience?

    1. Other nuts such as cashews or almonds would probably work just as well. I have made something similar here. Very delicious! Good reminder to make some more. 😉

        1. maybe add some cocoa to it with the hazelnuts!! oh yeah baby!

        2. As a chef it is my expert opinion that toasted hazelnuts with the skin remove kick fucking ass. Just toast them for ten minutes or until golden brown and remove the skin by putting the nuts in a tea towel and rubbing vigorously!

    2. I sub about 1/2 of the macadamia nuts for pecans (South Carolina grown!) and throw in a handful of dark chocolate chips. One of my favorite afternoon snacks!

  2. Lucky I just bought a whole load of dessicated coconut to be converted into butter.. I can taste it already

  3. While I was heating leftovers just now for our lunch, I made these and set the pan in the freezer; when we finished eating they were reading to cut into squares. Easy to make and so tasty. The chia seeds add a nice crunch. I can imagine a few variations: drizzled with chocolate, add dried cranberries and orange zest, maybe one with bits of dried banana and lime zest?…lots of possibilities! Thanks for this treat!

  4. You can also put these in those little mini popsicle forms. Or put them in mini muffin tins with a little wooden stick for a mini pop.

  5. “Low-calorie they are not…”

    Anyone here groking for the low-cal benefits? Anyone? Any takers…?

  6. Holy Moly, these look fantastic! So refreshing on a hot day at the beach… I wonder how long it would take for these things to melt in the hot sun… But the cool thing is that if it melts… Well, it’s a delicious drink! 🙂 Nicely done!

  7. Anyone think this would be ok with coconut butter instead of the flakes? I made a jar an haven’t been using it…other than texture it should be fine I’d think.

    1. One use for coconut butter – I melt it by immersing the jar in hot water for a while, then slit medjool dates in half & stuff them with coconut butter. Put in the fridge to harden the butter up again & then eat – yum!

  8. Oh, I can taste these already made with the chocolate mint growing on my back porch!

  9. are these bars greasy? or do they give more of a creamy mouthfeel?

    1. I haven’t found coconut oil to have a greasy feel when used in soups and such, even though I could see the fat on the surface.

      Can’t wait to make these.

  10. I’ve got to give these a try. Seems like it would be a great alternative for ice cream sandwiches. Thanks to everyone above who put in there own ideas on the various possibilities! And thank you Sandy for telling us how they turned out!

      1. They are not the same, eating a spoon of Coconut Butter right now.

        Coconut butter is essentially the flesh blended fine and allowed to set. Oil is, well, just the oil.

    1. You can try using coconut butter instead, but it might not work. Coconut oil and coconut butter aren’t always interchangeable; coconut oil is just the oil that is extracted from coconut “meat”/”flesh”, whereas coconut butter is the “meat” puréed into a butter-like form.

      (A thread from the MDA forums relevant to this: https://www.marksdailyapple.com/forum/thread47177.html)

  11. Oh, man… I have been DYING to make coconut popsicles, it’s August-hot here in Florida (in June…) and I can’t find a popsicle mold anywhere! I was going to blend coconut milk with some fruit and make some tasty fatsicles, but Florida retailers are letting me down. Just throwing it in an 8X8 pan would be so much easier.

    Actually, this reminds me of an almond butter “fudge” recipe a low-carbing family member sent me. Almond butter, fancy-schmancy good-for-you dark chocolate chips and melted coconut oil mixed together and frozen until sliceable.

    1. Sur La Table and Williams Sonoma both have popsicle molds for sale on their websites. Sur La Table has a set of mini-popsicle molds that look like they’d be the right size for these rich treats!

    2. I make a similar treat. Just mix almond butter with coconut oil and cocoa powder, cinnamon and other spices. But I haven’t thought of freezing it to make it solid 🙂 Will try soon. And I like the coconut bars in this recipe!

  12. Yum! I made a batch with raw cashews instead of macadamia nuts and they came out great. Next I want to add some cacao too.

  13. I made these and they were just okay, the flavor was a bit bland perhaps some vanilla or almond extract would have helped?

    I also made the dark chocolate bark and its fantastic! The second batch I cheated and used a package of Trader Joes sweet & spicy pecans and a bit of cayenne powder. YUM…

  14. Just made these, but used blanched almonds instead of macadamias. (The macadamias in the bulk section tasted a bit off and I couldn’t find a jar of unsalted.)

    The vanilla extract and almond extract were a very good idea. Also, I was just a bit short on coconut oil so I threw in some butter to make up the difference. I suppose ghee would have been better but you use what ya’ got.

    Net, net, very nice. I think it may not get as liquid with the almonds because I really had to press it into the toasted coconut. Still, nice. Next time, more vanilla and almond extracts. I like the cocoa nibs idea too.

  15. I like Coconut So Much and I have enjoyed the post of Frozen Coconut Macadamia Bars from the core of my heart.
    Many thanks for sharing the post.

      1. FWIW, you can toast the coconut flakes in a pan. That’s what I did. It takes a bit more tending as you’ll need to toss them.

  16. Thank you for including a Print icon! So many recipe pages do not, and then I have to copy and paste into a Word doc so I can print it.

  17. Made these tonight since I had all the ingredients on hand except the chia seeds. Since I was looking for a crunchy replacement, I used coarse ground coffee beans instead. Freezing overnight and I’ll try it tomorrow. Sometimes I’m just looking for something cold to eat and these should fit the bill. Thanks for the recipe.

  18. Made these yesterday with what I had lying around:

    – almond flour instead of pureed macadamias
    – added coconut flour (mixed with water) to give it some bulk and cut the richness-made a bit of a batter
    -added some hemp seeds just because

    Turned out great! Maybe qualifies more as a frozen bar-cookie because of the c-flour but no complaints. Still super-rich obviously 🙂

  19. So we wish you all the best your bright future and if you have any query related to this then don’t forget to share it with us through comment box below.

  20. 5 mins is too long to toast the coconut flakes.. either lower the temp or just have in oven for 3 mins.

  21. Made these in a metal cupcake tray – 12 little treats. No need to cut, and they come out easy just by holding your fingers under the base of each one in turn (slight melting through the metal). I added a few sultanas and chopped 100% cacao solids. Yum!

  22. I made these exactly as directed (except I could only find roasted macademia nuts) and sprinkled a bit of sea salt on them.

    To be honest, I have to agree with lucylu that these were pretty bland on their own. BUT, I melted a bit of semi-sweet chocolate and drizzled a thin layer on the bars still frozen in the pan, uncut, and it completely made them. I think the chocolate/sea salt/coconut mix is exactly what was needed.

  23. I wonder if you could use flax seeds instead of chia seeds. My chias are almost gone. Thanks for the great recipe.

  24. Made a half batch of the original recipe. Wow, these are delicious.

    Will have to try the chocolate variation in the future; maybe chocolate mint for the kids.

    Thanks!

  25. Oh man, I made this today with macadamia nut butter I had, which was a bit ‘chunky so had extra crunch. Instead of chia seeds and coconut flakes I put n raw cacao nibs and chunks of dark chocolate with raisin and hazelnut (60% so some sugar but only added a bit). Was divine!! Amazing paleo snack

  26. I found them a little bland too. So I drizzled a little raw Buckwheat honey on them and they were fantastic.

  27. Does anyone know if coconut milk (the canned stuff) would work instead of all that oil? I dunno but sucking ina popsicle made up of all that coconut oil sounds like it’d be a bit greasy to me!

  28. These sound great, but if I did the math correctly, there are about 300 calories in each one of these if you only cut 12. And 12 from and 8×8 inch pan is….tiny! (2X2.5ish). So yes, save these for after a workout!

  29. I made these with toasted unsalted almonds (was short on cash for the macadamia nuts) and added in a 1/2 tbsp of vanilla. They were bland, as someone mentioned earlier. I think next time I will increase the amount of toasted coconut (use 2 cups instead of 1) and the amount of vanilla (use a full tablespoon instead of a half). I also think some additional chia seeds would be good (to help with the crunch…there is only a tbsp in the entire batch). May also try with the melted chocolate as others have mentioned.

    Another thing is I toasted the coconut in a nonstick pan on the stove. You need to keep a close eye on it but it is more energy efficient than heating up the entire oven for a 5 minute toasting

    Best thing about these bars is that they are extremely rich and a very small bar (say 1″ x 1″) keeps you satisfied long after eating.

  30. The first time I made these (1/3 of recipe), they tasted like “nothing” as my husband put it. My 1 yr old loved them though.

    Just made a second batch (2/3 of recipe) and mixed in some (maybe 8-10) squeezed blueberries and cinnamon before freezing. Much tastier. Used poppy seeds as I had no chia seeds.

  31. Interested in loosing more weight so would love to know more

  32. I’ve made this twice now and both times I cut the recipe in half. The first time I felt it was too coconutty and lacked any sweetness. The 2nd time I cut the coconut oil by 1/8, added 1.5 tbs of cacao powder and 1 tbs organic coconut palm sugar. Yum! Perfect blend of chocolate, coconut, and just a touch of sweetness. If you want it a little more chocolaty then add another 1/2 tbs of cacao powder. Again, this for 1/2 the recipe.

  33. 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.

  34. 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

  35. 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.

  36. 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.

  37. 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

  38. I bet this is a fantastic pre-workout snack!! I must try this today.

  39. 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!

  40. I made these and they just taste like… well frozen coconut oil. Not smooth and creamy though, just oily. What went wrong?

  41. 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

  42. 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!