These lemon coconut s’mores bars are the perfect decadent bakery-style treat for summer! They’re gluten-free, grain-free, dairy-free and made with real food ingredients.

A stack of lemon coconut s'mores bars stacked on a plate.

When I first shared my s’mores bars recipe last year, they went viral on social media and were a total hit! I made a couple of different versions since then, but one request across the board that I’ve gotten is a toasted flavor. The toasted element is an obvious addition to s’mores, and I decided that it was time to add that perfect toasty flavor with toasted coconut!

This version is made with lemon oil for a lemony flavor that pairs perfectly with the toasted coconut while still having the classic s’mores elements! 

Why you’ll love Lemon Coconut S’mores Bars

  • Toasted coconut flavor! I have gotten many requests for the toasted flavor and love that these incorporate the toasted coconut.
  • Lemon flavor! I love using lemon oil for that perfect lemon flavor to compliment the toasted coconut.

The Ingredients for Lemon Coconut S’mores Bars

  • Lemon Oil. Lemon oil is a far more concentrated flavor as opposed to actual lemon juice. I would stick with the lemon oil rather than lemon juice as you’d need a lot of lemon juice to get the right flavor, and it would make the marshmallows too moist to where they may not be able to set properly.
  • Turmeric. This is optional, but gives the great color naturally to the bars.
  • Water, Gelatin, and Honey. These ingredients round out what you need for the marshmallows.
  • Shredded Coconut, Chocolate Chips, Coconut Cream. This makes the delicious ganache topping and toasted coconut.
  • Almond Flour, Arrowroot Starch, Maple Syrup, Ghee, Vanilla Extract, and Cinnamon. This makes the graham cracker crust.

How to Make Lemon Coconut S’mores Bars

  • Step One. Make the graham cracker crust.
  • Step Two. Make the marshmallow layer and add over the graham cracker crust and allow to harden in the fridge.
  • Step Three. Make the topping and add to the marshmallow then top with toasted coconut.
  • Step Four. Allow to harden and enjoy!

A plate of lemon coconut s'mores bars stacked ready to be enjoyed.

Tips & Tricks

  • Adjust flavoring to taste. I prefer to add 2 tsp of lemon oil and more turmeric for a rich color and flavor, but it’s totally up to your personal preference! 
  • Trust me… get the candy thermometer. There’s really no good way to tell when the honey mixture comes to temperature without the thermometer, so I would definitely make sure you’re using one. 

How do you store these Lemon Coconut S’mores Bars? How long do they last in the fridge? 

Store them in the fridge to avoid any melting or any issues with losing structure of the bars. These are definitely best within the first 24 day, but you can keep them in the fridge for a few days.

A lemon coconut s'mores bar being held in a hand.

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Lemon Coconut S’mores Bars (Gluten Free)

  • Author: Unbound Wellness
  • Yield: 9 servings 1x
  • Diet: Gluten Free



For the graham cracker crust

  • 1 cup almond flour
  • 2 tbsp arrowroot starch
  • 1/4 cup each maple syrup
  • 1/4 cup ghee, melted (sub coconut oil)
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon

 For the marshmallow

  • 1 cup water (divided)
  • 3 tbsp gelatin
  • 1 cup honey
  • 12 tsp lemon oil
  • 1/4 tsp turmeric (optional, for color)

For the topping ganache

  • 1/3 cup shredded coconut
  • 1 cup dairy-free chocolate chips
  • 1/4 cup coconut cream


To make the graham cracker crust

  1. Preheat the oven to 350 F and line an 8×8″ baking dish with lightly greased parchment paper.
  2. Combine the ingredients for the crust in a large bowl and stir until fully incorporated. The batter should be fairly wet and sticky.
  3. Press the batter into the baking dish until it evenly covers the bottom. Transfer to the oven and bake for 18-20 minutes, or until lightly golden brown.
  4. Remove the pan from the oven and set aside, allow the crust and the pan to cool to the touch.

For the marshmallow

  1. Pour 1/2 cup of water into a small bowl and sprinkle the gelatin over top. Stir gently to ensure the gelatin is combined. Set aside.
  2. Using a medium-sized pot slowly heat the honey combined with the other 1/2 cup of water. Slowly bring the temperature to 235-240 F degrees on low heat. Remove from heat immediately once the mixture comes to temperature.
  3. Slowly add in the honey mixture to gelatin mixture as you whisk on high with either an electric hand mixer or a stand mixer. Continue whisking on high, until stiff peaks start to form in the marshmallow mixture. At the end add the turmeric for color (if desired) and 1 tsp of lemon oil. Whisk for just a couple of seconds to combine. Taste the marshmallow and add more lemon oil as desired or more turmeric for your desired color. 
  4. Pour the mixture over the prepared crust and place in the fridge to harden for 3-4 hours or until soft and springy to the touch.

For the topping 

  1. Preheat the oven to 325 F and line a baking sheet with parchment paper. Add the shredded coconut to the baking sheet and bake in the preheated oven for 4-8 minutes, checking often to ensure they don’t burn, until lightly toasted. Set aside.
  2. Combine the chocolate and coconut cream in a bowl and melt in the microwave in 20-second intervals, stirring each round, or over a double boiler.
  3. Allow the ganache to cool slightly (you don’t want it to be steaming or the marshmallow can melt) before pouring over the marshmallow. Use a rubber spatula to evenly spread the chocolate over the marshmallow. Sprinkle with the toasted coconut. 
  4. Transfer to the fridge to allow to harden for 1-2 hours.
  5. Once the ganache is set, remove from the fridge and carefully transfer to a cutting board. Cut into 9 large slices, and 18 small slices and serve chilled!




  • Serving Size: 1 serving
  • Calories: 446
  • Fat: 18g
  • Carbohydrates: 58.6g
  • Fiber: 2.7g
  • Protein: 5.9g