Yield: 16 dark chocolate coconut carmelita squares // Total Time: 1 hr. 10 min. // Disclaimer: This post includes affiliate links.
What are dark chocolate coconut carmelitas? Only the dessert of your dreams, of course. The softest, chewiest oatmeal cookie bars get stuffed with a layer of salted caramel sauce, dark chocolate, and coconut in these dark chocolate coconut carmelitas. These are almost guaranteed to satisfy any sweets cravings you have.
Quick and important notes
Measuring the ingredients
My recipes are all written in grams because it is a more accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
Room temperature ingredients
It is important that the ingredients in this recipe are at room temperature so that they all incorporate properly with one another. Take out the egg at least 30 minutes before starting the recipe. If you are in a hurry and need some tricks to getting room temperature ingredients quickly, you can check out this post here!
Ingredients and substitutions
All purpose flour: for structure and chewiness.
Rolled oats: for chewiness and texture. You can substitute in quick oats if that is what you have on hand, but it will change the texture of the carmelitas.
Baking soda: for helping the dough rise.
Baking powder: for helping the dough rise.
Salt: to balance and bring out the sweetness of the carmelitas.
Unsalted butter: for tenderizing and giving the carmelitas a classic buttery taste. You can substitute in salted butter, just be sure to remove the extra salt from the dough!
Light brown sugar: for adding moisture and sweetening the dough. Brown sugar adds a deeper and more complex flavor than granulated sugar, and adds moisture to the dough. For these reasons I would not recommend substituting in granulated sugar. However, you can add in dark brown sugar for a richer flavor!
Egg: for adding moisture and binding the dough together.
Vanilla: for flavoring! This is my favorite vanilla extract.
Dark chocolate chips: for the filling. I recommend using dark chocolate as it provides a nice contrast to the sweetness of the caramel and the dough. Feel free to use semi sweet or milk chocolate in it’s place if you prefer something a bit sweeter.
Salted caramel sauce: you can use store-bought caramel sauce and add a pinch of salt to it, or you can make my delicious and easy 15 minute salted caramel sauce!
Sweetened coconut flakes: for flavor. If you do not like coconut, you can easily omit it from the recipe.
Dark chocolate coconut carmelitas notes
Salted caramel sauce
I recommend making my super easy and delicious 15 minute salted caramel sauce. You can even make it up to one week in advance and store it in the fridge! If you are looking for something more quick, you can use a thick store-bought caramel sauce and add salt to taste for a super easy caramel sauce.
Can I make these ahead of time?
Definitely! Honestly, these only get better with time. Feel free to make these the night before and store them in the fridge until ready to serve.
How to store dark chocolate coconut carmelitas
These carmelitas do need to be stored in the fridge because of the caramel sauce. They are delicious straight from the fridge but you can also let them come to room temperature for 20-30 minutes if you would like. They will also freeze very well if you are looking for longer-term storage!
Tools and ingredients
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Dark Chocolate Coconut Carmelitas
Ingredients
- 120 g all purpose flour
- 80 g rolled oats
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 141 g unsalted butter
- 155 g light brown sugar
- 1 egg room temperature
- 1 tsp. vanilla extract
- 170 g dark chocolate chips
- 225 g salted caramel sauce
- 60 g sweetened coconut flakes
Instructions
- Preheat the oven to 350°F / 175°C. Grease and line an 8×8 baking dish with butter and parchment paper.
- In a medium sized mixing bowl, melt the butter. Whisk in the sugar until combined.
- Whisk in the egg and vanilla until very well combined.
- Add in the flour, oats, baking soda, baking powder, and salt. Fold the mixture together with a rubber spatula just until no flour streaks remain.
- Pat ~3/4 of the dough down into an even layer in the prepared baking dish. Bake for 15-20 minutes, until the edges begin to brown.
- Remove the pan from the oven, and evenly spread the salted caramel sauce over the mixture. Sprinkle the chocolate chips evenly over the caramel, followed by 3/4 of the coconut.
- Distribute the remaining dough in small chunks on top of the filling. It will not completely cover the top – this is okay! Top with the remaining coconut and bake for an additional 20 minutes, or until the dough begins to turn golden brown.
- Let the carmelitas chill in the fridge for at least 2 hours before slicing. Serve and enjoy!
