Coconut fans will go crazy for this coconut bars recipe! It starts with a buttery shortbread crust that is topped with a chewy coconut filling.
You don’t even need an electric mixer, just mixing bowls and whisks. Such an easy dessert!
I’m a coconut lover, so I’m always on the lookout for new recipes that star coconut flakes or even coconut milk. These coconut butter bars are loaded with 4 cups of coconut, so they are ultra chewy and packed with coconut flavor!
They are quite rich, so I cut them into small squares and get three dozen of them. But for a fancy dessert, you could cut them larger and top them with vanilla ice cream or whipped cream.
HOW TO MAKE BUTTERY COCONUT BARS
- PREP – For quick clean up and easier slicing, line a 9×13″ pan with parchment paper. Preheat the oven to 350°
- BUTTERY CRUST – In a medium bowl, stir together the flour, brown sugar, and salt. Mix in the melted butter. Press into the bottom of the prepared pan. Bake for 15 minutes. Let cool while you prepare the filling.
- FILLING – Whisk together the eggs, sweetened condensed milk, flour, brown sugar, melted butter, vanilla, and salt in a large mixing bowl. Stir in just 3 cups of the coconut. Pour the coconut mixture over the baked crust. Sprinkle the last cup of coconut flakes on top of the coconut layer.
- BAKE – Turn the heat down to 325°. Bake for an additional 30-35 minutes, or until set in the middle.
- COOL – Place the pan on a wire rack. Let cool completely before cutting into squares.
Bars can be stored at room temperature in an airtight container or ziploc bag for up to a week.
VARIATIONS:
- Love chocolate? Add about a cup of dark chocolate or milk chocolate chips to the filling.
- Other mix-ins like chopped nuts or dried cranberries are also tasty.
- For bars that are less sweet, you can use unsweetened coconut instead.
- If you prefer, you can use a graham cracker crust instead of the shortbread.
MORE COCONUT RECIPES:
- Coconut Cupcakes
- Chocolate Dipped Coconut Macaroons
- Coconut Chocolate Chip Cookies
- Almond Joy Cookies
- Oatmeal Coconut Cookies
- Coconut Granola
- Easy Coconut Cake
- Coconut Bundt Cake
Coconut Bars Recipe
Equipment
Ingredients
Crust:
- 2 cups all purpose flour
- 1 cup brown sugar
- ½ tsp salt
- 1 cup butter melted (I use salted butter)
Filling:
- 3 large eggs
- 1 14 oz can sweetened condensed milk
- ½ cup all purpose flour
- ¼ cup brown sugar
- ¼ cup melted butter
- 2 tsp vanilla extract
- ½ tsp salt
- 4 cups sweetened shredded coconut divided
Instructions
- Preheat your oven to 350 degrees. Line a 9×13" baking dish with parchment paper.
- For the crust, stir together the flour, brown sugar, and salt in a small bowl. Melt the butter and stir into the dry ingredients.
- Press the crust into the pan and bake at 350° for 15 minutes. Cool for 10 minutes while you prepare the filling.
- For the filling, whisk together the eggs, sweetened condensed milk, flour, brown sugar, melted butter, vanilla, and salt. Stir in 3 cups of the coconut flakes.
- Pour the filling over the warm crust. Sprinkle the last cup of coconut evenly on top of the filling.
- Turn the heat down to 325°, and bake for another 30-35 minutes, or until set in the middle and golden brown around the edges.
- Let cool completely before cutting into squares.
Notes
- Leftover bars can be stored in an airtight container for up to a week.
- For chocolate coconut bars, stir in chocolate chips, or drizzle melted chocolate over the cooled bars.
Nutrition
If you love coconut cream pie, you need to try these chewy bars!
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