Spelt Coconut Cookie Pie (with Bounty and Chocolate Ganache)

Picture of a cookie cake on white parchment


This gorgeous spelt coconut cookie pie is so good. It’s a family favourite and is simpler to make than it perhaps looks.


Image of a cookie cake on white parchment with a black background


The cookie part is coconut shortbread flecked with chunks of chopped up Bounty bars. The topping is made from dark chocolate and a touch of honey and butter. Thrown over the top (in rather a heavy handed fashion) is eve more Bounty along with dessicated cocount. 


Image of a coconut cookie pie, taken on a side view, with a black background


I love coconut in baking but rarely use it. My kids say they don’t like it. However, for some reason, that dislike doesn’t seem to count where this cookie pie is concerned. Strange, that. I cut this into massive slices (okay, chunks would be more apt) and chowed down on the awesome combo of crunchy, chewy, sweet, and soft.


Close up of a half eaten slice of coconut cookie pie


I am planning to make this spelt coconut cookie pie with other ingredients. It would work with pretty much anything, so it won’t make much difference if you use chocolate chips or any other kind of sweets (candy). 

If you like this recipe, why not check out my other spelt flour sweet treats?

Spelt Coconut Cookie Pie (with Bounty)

Prep Time 10 minutes
Servings 8 slices



  • 125g butter (melted)
  • 140g spelt flour (see notes 1)
  • 70g sugar
  • 50g desiccated coconut
  • 114g Bounty bars (2 double bars) chopped

Chocolate Topping

  • 100g dark chocolate (see note 2)
  • 1-2 tablespoons honey
  • 15g butter
  • coconut (for sprinkling)
  • 114g Bounty bars (2 double bars) chopped


  • Pre-heat the oven to 180°C. Grease a small springform tin - mine is 6" (18cm).
  • Melt the butterand then allow to cool for a while.
  • Combine the flour, sugar and coconut and then stir in the butter until everything comes together. Chop up the Bounty bars and gently stir in.
  • Push the dough down into the cake pan, until it is evenly distributed. Bake for 15-18 minutes, just until the edges are golden brown (the rest will still look quite pale). Remove from the oven and allow to cool.
  • For the topping, slowly melt the dark chocolate and honey together over a fairly low heat. When melted, beat in the butter until glossy and smooth. Pour over the cooled cookie base.
  • To finish off, top with chopped Bounty bars and sprinkle over some coconut. Allow the topping to set (either in the fridge or at room temperature), then cut into slices. Enjoy!


  1. Spelt flour can be substituted with regular flour.
  2. You can use milk chocolate if you prefer. In this case, just melt the chocolate and omit the honey and butter.
  3. I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.
Spelt Coconut Cookie Pie (with Bounty and Chocolate Ganache)

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