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If you, like us, are a coconut lover, these chewy coconut bars are about to become your new obsession!
They’re packed with shredded coconut in a rich, chewy filling on top of a shortbread cookie base. It perfectly captures everything we adore about this tropical favorite.
What makes them so irresistible is that ideal balance of chewiness and intense coconut taste. These bars are a fantastic way to satisfy that specific coconut craving. They’re also easy to make, travel well, and are perfect for any occasion – a quick snack, dessert, or potluck. For anyone who loves coconut, these bars are a simple yet utterly delicious must-try!
If you love the coconut bars, we’re sure you’ll love these other coconut treats: Coconut Chocolate Chip Cookies, Coconut Macaroons, and Coconut Poke Cake.
Why we think you’ll love it:
- Extra easy. This simple dessert is perfect for holiday parties, birthday parties, festive showers, and brunches.
- Uses pantry ingredients. The key ingredients for these bars are ones many already have in their pantries.
- Lots of chewy coconut. The delicious coconut filling and shortbread crust are sure to satisfy any sweet tooth
Coconut Bars Ingredients and Substitutions
- 2 cups all-purpose flour – see How to Measure Flour
- 1 cup packed brown sugar – We used light brown sugar, but dark brown sugar can be used for a more chewy crust.
- ½ teaspoon salt – Reduce or omit if using salted butter.
- 1 cup butter, melted – We used unsalted butter, but salted butter can be used.
Filling
- 3 large eggs – Room temperature eggs incorporate better with the other ingredients than cold eggs.
- 1 can (14 ounces) sweetened condensed milk – do not use evaporated milk
- ½ cup all-purpose flour
- ¼ cup packed brown sugar – We used light, but dark brown sugar works as well.
- ¼ cup butter, melted – use unsalted or salted butter
- 1 tablespoon vanilla extract
- ½ teaspoon salt – Reduce or omit if using salted butter.
- 4 cups sweetened shredded coconut, divided – For best results, use sweetened coconut flakes. Unsweetened coconut is too dry and will alter the desired result.
- optional – Fold in white chocolate, milk chocolate, or dark chocolate chips or chopped nuts in the filling before pouring it into the pan.
How to Make Coconut Bars
- PREP. Preheat oven to 350°F. Lightly grease a 9×13 baking dish and line with parchment paper.
- CRUST. In a large bowl, add flour, brown sugar, salt, and melted butter. Mix until combined and then press into the bottom of the prepared dish.
- Bake for 12-15 minutes, or until light brown. Let cool and reduce oven temp to 325°F.
- FILLING. In a large bowl, whisk eggs, sweetened condensed milk, flour, brown sugar, melted butter, vanilla, and salt. Add 3 cups of coconut and stir to combine. Pour over the crust and sprinkle with the last cup of coconut. Bake for 25-30 minutes, or until light golden brown.
- Let cool, then remove from the pan and cut into bars.
Kristyn’s Recipe Tips
- Don’t forget to reduce the oven temperature after baking the crust. Bake until “light golden brown”; a slight jiggle in the very center is okay, but it shouldn’t look liquid.
- These bars need to cool and set, otherwise the too warm filling will be gooey and messy.
- We sometimes like to fold white chocolate chips into the filling. You can also add chopped nuts, like pecans or walnuts, to the filling, or sprinkle them on top before baking. If you want to add a chocolate drizzle on top, do so after the bars have cooled completely.
Coconut Bars
Chewy coconut bars are a coconut lover's dream, packed with rich flavor and an irresistible texture that makes every tropical bite heaven!
Ingredients
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- ½ teaspoon salt
- 1 cup butter, melted
Filling
- 3 large eggs
- 1 (14-ounce) can sweetened condensed milk
- ½ cup all-purpose flour
- ¼ cup packed brown sugar
- ¼ cup butter, melted
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 4 cups sweetened shredded coconut, divided
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13 baking dish and line with parchment paper.
- In a large bowl, add flour, brown sugar, salt, and melted butter. Mix until combined. Press into the bottom of the prepared dish.
- Bake for 12-15 minutes, or until light brown. Let cool and reduce oven temperature to 325°F.
- In a large bowl, whisk eggs, sweetened condensed milk, flour, brown sugar, melted butter, vanilla, and salt. Add 3 cups of coconut and stir to combine. Pour over the crust and sprinkle with the last cup of coconut. Bake for 25-30 minutes, or until light golden brown.
- Let cool, then remove from the pan and cut into bars.
Notes
Recipe tips.
- Don’t forget to reduce the oven temperature after baking the crust. Bake until “light golden brown”; a slight jiggle in the very center is okay, but it shouldn’t look liquid.
- These bars need to cool and set, otherwise the too warm filling will be gooey and messy.
- Fold white chocolate chips into the filling. You can also add chopped nuts, like pecans or walnuts, to the filling, or sprinkle them on top before baking. If you want to add a chocolate drizzle on top, do so after the bars have cooled completely.
Nutrition
Calories: 417kcal, Carbohydrates: 46g, Protein: 4g, Fat: 25g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 358mg, Potassium: 146mg, Fiber: 2g, Sugar: 28g, Vitamin A: 520IU, Vitamin C: 0.2mg, Calcium: 32mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How to store?
Store at room temperature for 2-3 days, in the fridge for 5-7 days, or freeze for up to 3 months.
