Chewy Coconut Bars
A sweet and chewy treat loaded with shredded coconut, these bars are perfect for satisfying your dessert cravings. With a buttery crust and a gooey coconut topping, they’re easy to make and ideal for parties, bake sales, or afternoon snacks.
Equipment
- Mixing bowls (large and medium)
- Whisk or electric mixer
- 8x8 inch baking pan
- Parchment paper or aluminum foil
- Spatula
- Measuring cups and spoons
- Knife (for slicing)
Ingredients
- For the Crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cold, cut into small cubes
- For the Coconut Topping:
- 1 can 14 oz sweetened condensed milk
- 2 cups sweetened shredded coconut
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped nuts such as almonds or pecans
Instructions
- Preheat the Oven : Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper or aluminum foil, leaving an overhang on the sides for easy removal.
- Make the Crust :
- In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter, fork, or your fingers to blend until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared baking pan to form the crust.
- Bake for 10–12 minutes, or until the crust is lightly golden. Remove from the oven and let cool slightly.
- Prepare the Coconut Topping :
- In a medium mixing bowl, combine the sweetened condensed milk, shredded coconut, and vanilla extract. Mix until well combined. If using nuts, stir them in at this stage.
- Assemble the Bars :
- Spread the coconut mixture evenly over the pre-baked crust, pressing down gently to ensure it adheres.
- Bake the Bars :
- Return the pan to the oven and bake for 20–25 minutes, or until the coconut topping is golden brown and set.
- Cool and Slice :
- Remove the pan from the oven and let the bars cool completely in the pan on a wire rack.
- Once cooled, lift the bars out of the pan using the parchment paper or foil overhang. Cut into squares or rectangles before serving.
Notes
For extra flavor, toast the shredded coconut in a dry skillet over medium heat for 3–5 minutes before using.
Substitute sweetened shredded coconut with unsweetened coconut if you prefer less sweetness.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Double the recipe and use a 9x13 inch pan for larger batches.
Substitute sweetened shredded coconut with unsweetened coconut if you prefer less sweetness.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Double the recipe and use a 9x13 inch pan for larger batches.