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 9x13-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 With A Buttery Crust And Sweet Topping

Ingredients

Scale

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

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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:

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Prep Time: 10 min
Cook Time: 40 min
Method: bake

Nutrition

Calories: 356kcal