Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when your bars go in, promoting even baking. While the oven is preheating, grease a 9×13 inch baking pan. You can use cooking spray, butter, or line the pan with parchment paper, leaving an overhang on the sides for easy removal later. Greasing or lining prevents the bars from sticking and makes cleanup a breeze.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the rolled oats, shredded coconut, all-purpose flour, brown sugar, granulated sugar, baking soda, and salt. Whisking ensures that the baking soda and salt are evenly distributed throughout the dry ingredients, which is crucial for consistent texture and flavor in the final bars. Make sure there are no clumps of brown sugar; break them up with your fingers or the whisk.

Step 3: Incorporate Wet Ingredients

In the same bowl with the dry ingredients, pour in the melted butter, eggs, and vanilla extract. Stir everything together with a wooden spoon or spatula until just combined. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour, leading to tougher bars. Mix until the dry ingredients are just moistened and no large pockets of flour remain.

Step 4: Fold in Chocolate

Gently fold in the chocolate chips or chunks. Distribute them evenly throughout the batter. Folding ensures that the chocolate is incorporated without overmixing the batter. Reserve a few extra chocolate chips to sprinkle on top before baking if you desire a more visually appealing presentation.

Step 5: Press into Pan

Pour the batter into the prepared baking pan. Use a spatula or your hands to evenly spread and press the batter into the pan. Pressing the batter firmly will ensure a more compact and even texture in the baked bars. If desired, sprinkle the reserved chocolate chips on top of the batter now.

Step 6: Bake to Golden Perfection

Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached. The baking time may vary slightly depending on your oven, so start checking for doneness around the 25-minute mark. The bars should be set in the center and spring back slightly when lightly pressed. Avoid overbaking, as this can result in dry bars.

Step 7: Cool and Cut

Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. Cooling completely is essential for the bars to set properly and be easier to cut. Once fully cooled, cut into squares or bars of your desired size. If you lined the pan with parchment paper, you can lift the bars out of the pan using the overhang and then cut them on a cutting board.

Step 8: Enjoy!

These Chocolate Coconut Oat Bars are ready to be enjoyed! They are delicious served warm or at room temperature. Store any leftover bars in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week.