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Coconut Cookie Bars AKA Magic Bars or Hello Dollies {Grain And Dairy Free}

Β coconut cookie bars

*This is a re-post but the recipe is slightly updated.

Does anyone else call these Hello Dollies??? I think most people call them Magic Bars but when we were growing up, cookie dough layered with coconut, chocolate, and nuts were known as Hello Dollies – SO YUMMY πŸ™‚


In my grain and dairy free version I use my cookie dough recipe as the crust and made an easy sweetened condensed milk substitute by combining non-dairy milk with honey and then adding chia seeds to thicken it! Most Hello Dolly recipes call for butterscotch chips but I have yet to find dairy free butterscotch so I left them out, but I promise they are still just as good!

Helpful Hints:

-If you have an almond flour allergy, simply replace my cookie dough batter with your favorite allergy free cookie dough recipe πŸ™‚

-To make this Vegan, replace the egg with 1/4 C unsweetened applesauce and 1 Tbsp. ground chia seeds – setting the mixture aside for Β 1 to 2 minutes to thicken. Also, increase the baking soda to 1 tsp. and add 1 tsp. grain free baking powder. Also, replace the honey with maple syrup.

Β 

3.0 from 1 reviews
Coconut Cookie Bars AKA Magic Bars or Hello Dollies
 
Ingredients
Cookie Dough:
  • 2 Cups Blanched Almond Flour, Honeyville Brand
  • ½ C Arrowroot or Tapioca Flour
  • ¾ Teaspoon Baking Soda
  • ½ Teaspoon Sea Salt
  • ½ C Coconut Palm Sugar
  • ⅓ C Melted Earth Balance Butter or Grapeseed Oil (I have not tested this with coconut oil, however I'd imagine it would work fine)
  • 1 Egg
  • 1 Tablespoon Pure Vanilla
  • 3 Tablespoons Non-Dairy Milk
Sweetened Milk Mixture:
  • ½ C Non-Dairy Milk (I used coconut milk in the carton)
  • ¼ C Honey
  • 1½ Tablespoon Ground Chia Seeds
The Rest!:
  • 1 C Enjoy Life Dairy Free Mini Chocolate Chips
  • 1 C Chopped Walnuts or Pecans
  • 2 C Sweetened Coconut Flakes
Instructions
  1. Preheat oven to 350 degrees. Line a 7 x 11 inch glass baking dish with parchment paper and grease with coconut oil or cooking spray. Set aside.
  2. Mix together the sweetened milk mixture in a small bowl and place in fridge to thicken.
  3. Whisk together all of the dry ingredients for the cookie dough in a large mixing bowl - the almond flour, arrowroot flour, baking soda, salt, and coconut palm sugar.
  4. Add in the egg, non-dairy milk, melted butter or oil, and vanilla. Mix well.
  5. Now lets layer! Spread ½ of the cookie dough batter into the bottom of the prepared dish, using wet fingers or a spoon to spread and smooth the top.
  6. Then, sprinkle the cup of chocolate chips and the cup of chopped nuts evenly over the cookie dough.
  7. Spread the remaining cookie dough over the nuts and chocolate chips.
  8. Spread 1 Cup of the coconut flakes over the cookie dough.
  9. Then, pour on the sweetened milk mixutere.
  10. Then top with the remaining cup of coconut, slightly pressing it into the milk mixture.
  11. Bake 30 - 40 minutes or until starting to brown and center of cookie bars is no longer jiggly and starts to puff up. Rotate ½ way through baking.

this post is part of Fat Tuesday, Gluten Free Wednesdays,Β Gluten Free Fridays, Whole Food Fridays, and Allergy Free Wednesdays

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Comments

  1. I WISH THEIR WAS SOMETHING WE COULD EXCHANGE COCUNUT? WOULD YOU HAVE ANY SUGGESTIONS????

    • The only thing I could think of to replace the coconut with would be oats??? But I haven’t tried it and don’t know how well it would work. If you do use oats, I would probably mix them with the sweet milk mixture so they wouldn’t be dry and add just a tiny bit more honey to make up for the sweetness of the sweetened coconut flakes. This is just a suggestion, I have no idea if would turn out or not! If you try it let me know what you think!

      -Cassidy

    • Dried pineapple is a great substitute for shredded coconut. Just chop it up and sprinkle it on!!

  2. Of course you had to create this recipe while I’m attempting to stay away from ALL forms of sweetener! LOL! πŸ˜‰ These look absolutely amazing, Cassidy! Off to share on FB!
    xo
    M

  3. This looks amazing! Do you have suggestions for replacing the chia seeds? This just don’t work for me unfortunately. P.s. Your recipes are awesome and got my husband and I through last year when we were struggling with my ibd.

    • Hi Stacey, you could try replacing the chia seeds with 2 Tbsp. of ground flax seeds, but I’m not sure if it would thicken quite as much? Or you could try using the coconut cream from full-fat canned coconut milk instead of non-dairy milk from a carton because that would be a lot thicker and just omit the chia. However, I haven’t tried either of these so can’t say for sure if they would work. If you try either of these let me know how you like it πŸ™‚

      -Cassidy

  4. Yummm! These look wonderful!

  5. This look amazing and I love that they are dairy free. I’ll have to try and replace the egg with the flax and water substitute but otherwise will make them as suggested. I just learned about the Enjoy Chocolate Chips a bit ago, they’re fantastic. πŸ™‚

  6. My grandmother (in-law) brought these to a party last year – SO yummy, but of course were the traditional version. YAY! for soemthing MUCH healthier πŸ˜‰

  7. These look wonderful! I just tried a batch with just coconut milk to substitute the condensed milk and unfortunately it didn’t work out but your chia seed idea is genius! Thanks for the inspiration!

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