Coconut Bars
These coconut bars are chewy, sweet, and wonderfully simple to make. A buttery crust sits underneath a sweet coconut topping, and the whole thing comes together with ingredients I almost always have in my pantry.
I brought a pan to a baby shower a few weeks ago and they vanished in minutes, with more than one guest asking who made them before the plates were even cleared.
They slice cleanly, travel well, and fit almost any occasion. Potlucks, bake sales, holiday trays, or a quiet Sunday afternoon with a cup of coffee. If you are new to baking, this is a kind place to start, because there is no fussy dough to roll out and nothing delicate to decorate.
The flavors are familiar in the best way. Coconut, brown sugar, butter, and vanilla, all working together without any single one shouting over the others.
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Easy Coconut Bars
When I was testing these bars, I had one goal in mind. I wanted something chewy enough that you reach for a second piece before you have finished the first. Sweetened condensed milk is what makes that happen. It brings a rich, chewy texture that is very close to magic bars, and it holds the coconut filling together beautifully.
The recipe leans on simple pantry ingredients, so you are not hunting down anything unusual. Flour, brown sugar, butter, eggs, vanilla, and coconut do most of the work here. I love that about it. A short list, one bowl for the crust, one bowl for the filling, and into the oven.
These bars are also a wonderful make ahead dessert. If I know a party or a family gathering is coming, I bake them the day before, let them cool completely, and keep them covered until I am ready to serve.
The kitchen stays calm on the day itself, and all I have to do is slice and arrange them on a plate.
They are the kind of dessert that works for almost any crowd. Kids like them because they are sweet and easy to hold. Adults like them because they taste like something you spent a lot more time on than you actually did.
Ingredients
The crust is about as simple as it gets. Just three ingredients, flour, butter, and brown sugar, pressed into the pan. If you are short on time, a pre made crust works fine as a substitute. I still mix mine from scratch most days because it honestly takes about two minutes.
For the coconut layer, you will need:
- Sweetened condensed milk
- Eggs
- All purpose flour
- Brown sugar
- Butter
- Vanilla extract
- Salt
- Sweetened shredded coconut
I use unsalted butter in both layers, which is why the recipe also calls for salt. If you only have salted butter on hand, go ahead and use it, then simply skip the added salt. Salt is not there to make anything taste salty. It balances the sweetness and helps the coconut and vanilla come through.
Sweetened shredded coconut is my pick because it keeps the bars moist and sweet. Unsweetened shredded coconut works too if that is what you have in the cupboard, and the bars will still turn out lovely. Just expect a slightly less sweet result.
If you want to change things up, a handful of chocolate chips or chopped nuts such as pecans or almonds makes a great addition. I have stirred in pecans before and loved the little bit of crunch they bring against the soft coconut.
On the equipment side, you only need mixing bowls and a 9 x 13 inch baking pan. Parchment paper makes lifting the whole slab out of the pan easy, so I always line mine.
How to Make Coconut Bars
The method is short and forgiving. Mix the crust ingredients together, press them into the lined pan, and bake until lightly golden. While that bakes, stir the coconut layer together in a large bowl.
Then spread the filling over the warm crust, sprinkle the remaining coconut on top, and bake again until the top is golden brown and set. Let the bars cool completely before you cut them. That waiting time is the hardest part of the whole process, and I say that from experience.
Leftovers keep well in an airtight container for up to 5 days, though in my house they rarely last that long. Full measurements and step by step instructions are just below.
More Delicious Bars
If these coconut bars win you over, there are a few other bar recipes worth adding to your list.
- Easy Magic Bars are the closest relative to this recipe, similar in spirit but made with chocolate chips and pecans.
- Easy Lemon Bars bring a bright and simple lemony filling that is a nice change of pace when you want something tangy.
- Gingerbread Bars are presented as a holiday treat, the sort of thing that feels right on a cold afternoon.
More Baking
Baking at home does not have to be complicated. A couple of good pans, a reliable oven temperature, and a recipe you trust will take you a long way. If you enjoy making these bars, take a look around the blog for more baking ideas.
There is something here for every kind of day, whether you want a quick treat or a project worth saving for the weekend.
Ingredients
Here are the exact amounts I use for one 9 x 13 inch pan.
For the crust
- 2 cups all purpose flour
- 1 cup packed brown sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, melted
For the coconut layer
- 1 14 oz can sweetened condensed milk
- 3 large eggs
- 1/2 cup all purpose flour
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 4 cups sweetened shredded coconut, divided
Instructions
Make the crust
- Preheat the oven to 350 degrees Fahrenheit. Line a 9 x 13 inch baking pan with parchment paper.
- In a medium bowl, mix the flour, brown sugar, and salt. Stir in 1 cup of melted butter and mix until well combined.
- Press the crust mixture into the bottom of the prepared pan. Bake until golden brown, 12 to 15 minutes. Then reduce the oven temperature to 325 degrees Fahrenheit.
Make the coconut layer
- In a large bowl, stir together the sweetened condensed milk, eggs, flour, brown sugar, melted butter, vanilla extract, and salt. Stir in 3 cups of the coconut.
- Spread the coconut layer evenly over the baked crust. Sprinkle the remaining coconut over the top.
- Bake until golden brown, 25 to 30 minutes.
Let the bars cool completely in the pan before lifting them out and slicing. Warm bars are soft and they will tear instead of cutting cleanly, so a little patience really pays off here. When I want very neat squares, I chill the pan for about an hour first and use a sharp knife, wiping the blade between cuts.
Notes
This recipe makes 24 large squares, which is generous for a crowd. When I am serving a mixed group with kids running around, I cut each square in half again to make 48 smaller bars. They are easier to hold and they stretch further on a dessert table.
Store leftovers in an airtight container for up to 5 days. If your kitchen runs warm, keep them in the refrigerator and let them sit out for a few minutes before serving so the coconut softens back up.
A quick note on butter. I use unsalted butter in both the crust and the filling. If you use salted butter instead, skip the added salt in that layer so the bars do not turn out too salty.
Recipe details
Here is the quick summary for planning your baking day.
| Detail | Value |
|---|---|
| Prep time | 10 minutes |
| Cook time | 40 minutes |
| Total time | 50 minutes |
| Servings | 24 bars |
| Yield | 24 large squares, or 48 smaller bars |
| Calories | 356 kcal per serving |
The nutrition figure comes from the original source recipe and will vary a little depending on how you cut the bars and what extras you add.
FAQs
How do you make coconut bars from scratch?
To make coconut bars from scratch, first prepare a crust by mixing 2 cups all-purpose flour, 1 cup packed brown sugar, ½ teaspoon salt, and 1 cup melted unsalted butter. Press this into a parchment-lined 9×13-inch pan and bake at 350°F for 12 to 15 minutes. Reduce the oven to 325°F, then pour a coconut layer made from sweetened condensed milk, eggs, flour, brown sugar, melted butter, vanilla, salt, and 3 cups sweetened shredded coconut over the crust, sprinkle with remaining coconut, and bake 25 to 30 minutes until golden.
Can you freeze homemade coconut bars?
Yes, homemade coconut bars freeze very well. Allow the bars to cool completely, then wrap individual squares tightly in plastic wrap and then in aluminum foil. They can be frozen for up to three months and should be thawed at room temperature before serving.
What is the difference between coconut bars and coconut macaroons?
Coconut bars are baked in a pan with a buttery shortbread crust and a moist, chewy coconut topping made with sweetened condensed milk, while coconut macaroons are dense, drop cookies made primarily from shredded coconut, egg whites, and sugar with no crust. The bars are sliced into squares for serving and have a layered structure, whereas macaroons are individually shaped and often dipped in chocolate.
How long do coconut bars last at room temperature?
Coconut bars can be stored in an airtight container at room temperature for up to two days if the environment is cool and dry. For longer storage beyond 24 hours, it is recommended to refrigerate them to maintain freshness. They will keep in the refrigerator for up to five days.
Coconut Bars
Coconut Bars These coconut bars are chewy, sweet, and wonderfully simple to make. A buttery crust sits underneath a sweet coconut topping, and the whole thing comes together with ingredients I almost always have in my pantry.
- Total Time: 50 min
- Yield: 24 large squares (optionally 48 bars) 1x
Ingredients
Crust
2 cups all-purpose flour
1 cup brown sugar, packed
½ teaspoon salt
1 cup unsalted butter, melted
Coconut Layer
1 14 oz can sweetened condensed milk
3 large eggs
½ cup all-purpose flour
¼ cup brown sugar
¼ cup unsalted butter, melted
1 tablespoon vanilla extract
½ teaspoon salt
4 cups sweetened shredded coconut, divided
Instructions
Crust
1-Preheat oven to 350°: Preheat oven to 350°. Prepare a 9 x 13-inch baking pan by lining with parchment paper.
2-In a medium bowl, mix flour, brown: In a medium bowl, mix flour, brown sugar and salt. Stir in 1 cup melted butter and mix until well combined.
3-Press crust into the bottom of the: Press crust into the bottom of the prepared pan. Bake until golden brown, 12-15 minutes. Reduce oven to 325°.
Coconut Layer
4-In a large bowl, stir together the: In a large bowl, stir together the sweetened condensed milk, eggs, flour, brown sugar, melted butter, vanilla extract, and salt. Stir in 3 cups coconut.
5-Spread coconut layer evenly over crust: Spread coconut layer evenly over crust. Sprinkle remaining coconut over top.
6-Bake until golden brown, 25-30 minutes: Bake until golden brown, 25-30 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 10 min
- Cook Time: 40 min
- Method: bake
Nutrition
- Calories: 356kcal
