Introduction
Welcome to the ultimate recipe for homemade Coconut Bars—a buttery, sweet, and wonderfully chewy treat that evokes pure nostalgia. Often found at bake sales and family gatherings, these bars are remarkably simple to make, requiring just a handful of pantry staples. Unlike fussy cookies, this recipe uses a press-in shortbread crust topped with a rich, dense filling made creamy with sweetened condensed milk. They offer the perfect contrast: a tender, golden base giving way to a moist, intensely coconutty center. If you love Mounds or Almond Joy, prepare to fall in love with this easy-to-slice dessert.
Ingredients
- For the Crust:
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (113g or 1 stick) unsalted butter, chilled and cut into cubes
- For the Filling:
- 1 (14-ounce / 400g) can sweetened condensed milk (not evaporated milk)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups (250g) sweetened shredded coconut
Step-by-step Preparation
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper, allowing the edges to hang over (this creates a sling for easy removal later). Lightly grease the parchment paper.
- Prepare the Crust: In a medium bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared baking pan. Tip: Use the bottom of a flat measuring cup to ensure the crust is tightly packed.
- Pre-bake the Crust: Bake the crust for 10 to 12 minutes, or until the edges just begin to turn light golden brown. Remove from the oven and set aside while you prepare the filling.
- Make the Filling: In a large bowl, whisk together the sweetened condensed milk, eggs, vanilla extract, and salt until well combined. Gently fold in the sweetened shredded coconut. Ensure all the coconut is coated in the creamy mixture. Tip: If you prefer a less sweet bar, you can use unsweetened coconut, but you may need to increase the SCM slightly for binding.
- Assemble and Bake: Pour the coconut filling evenly over the warm, pre-baked crust. Spread it gently with a spatula. Return the pan to the oven and bake for 20 to 25 minutes, or until the filling is set, lightly golden brown on top, and the edges are bubbling.
- Cool Completely: Remove the bars from the oven and let them cool completely in the pan on a wire rack. This is crucial—if you try to cut them warm, they will crumble. Once fully cooled (about 2-3 hours), use the parchment paper sling to lift the bars out of the pan and cut them into 24 squares.
Nutritional Information
As a decadent dessert, Coconut Bars are rich in calories, primarily derived from sugars and fats (butter and sweetened condensed milk). Each bar (assuming 24 servings) contains approximately 180-200 calories. While high in sugar, coconut itself provides some dietary fiber and healthy medium-chain triglycerides (MCTs). Enjoy these bars in moderation as a satisfying treat.
Storage
Store leftover Coconut Bars in an airtight container. They can be kept at room temperature for up to 3 days, or refrigerated for up to 5 days. We recommend refrigerating them, as the chilled bars hold their shape better and offer a firmer, chewier texture. These bars also freeze exceptionally well; wrap individual bars tightly in plastic wrap and place them in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before serving.
Conclusion
These Coconut Bars are perfect served alongside a strong cup of coffee or a cold glass of milk. For an extra touch of elegance, melt 1/2 cup of semi-sweet chocolate chips and drizzle the chocolate over the cooled bars before cutting. For a variation, try adding 1/2 cup of chopped pecans or walnuts to the coconut filling for added crunch, or mix in the zest of one lime for a bright, tropical flavor twist. However you serve them, these simple bars are guaranteed to be a crowd-pleaser!