Coconut fans will go crazy for this coconut bars recipe! It begins with a buttery shortbread crust and is topped with a chewy, coconut-forward filling.
No electric mixer required—just bowls and a whisk. This is a simple dessert that’s easy to make and bursting with coconut flavor.
These coconut bars use 4 cups of sweetened shredded coconut, so they are very chewy and packed with coconut taste. They are rich, so I usually cut them into small squares to serve—about three dozen pieces from a 9×13 pan. For a more elegant presentation, cut larger squares and serve with a scoop of vanilla ice cream or a dollop of whipped cream.
How to Make Buttery Coconut Bars
- Prep – Line a 9×13-inch pan with parchment paper for easier cleanup and cleaner slices. Preheat the oven to 350°F (175°C).
- Buttery Crust – In a medium bowl, stir together 2 cups all-purpose flour, 1 cup brown sugar, and ½ teaspoon salt. Mix in 1 cup melted butter until combined. Press the mixture evenly into the bottom of the prepared pan. Bake at 350°F for 15 minutes. Allow the crust to cool slightly while you prepare the filling.
- Filling – In a large bowl, whisk together 3 large eggs, one 14 oz can sweetened condensed milk, ½ cup all-purpose flour, ¼ cup brown sugar, ¼ cup melted butter, 2 teaspoons vanilla extract, and ½ teaspoon salt. Stir in 3 cups of the shredded coconut. Pour the coconut filling evenly over the baked crust and spread gently. Sprinkle the remaining 1 cup of coconut on top.
- Bake – Reduce oven temperature to 325°F (165°C). Bake for 30–35 minutes, or until the filling is set in the center and the top is lightly golden.
- Cool – Transfer the pan to a wire rack and let cool completely before slicing into squares. Cooling helps the bars set so they cut cleanly.
Store bars at room temperature in an airtight container or resealable bag for up to one week. They also freeze well: wrap individual squares in plastic wrap and place in a freezer-safe container for longer storage.
Variations
- Add about 1 cup of dark or milk chocolate chips to the filling for chocolate-coconut bars, or drizzle melted chocolate over cooled bars for a decorative finish.
- Stir in ¾ cup chopped nuts (such as pecans or almonds) or ½ cup dried cranberries for added texture and flavor.
- Use unsweetened shredded coconut if you prefer a less-sweet bar; adjust sugar to taste.
- Substitute a graham cracker crust in place of the shortbread crust for a slightly different base and flavor profile.
Ingredients
Crust:
- 2 cups all-purpose flour
- 1 cup brown sugar
- ½ teaspoon salt
- 1 cup butter, melted (salted butter works well)
Filling:
- 3 large eggs
- 1 (14 oz) can sweetened condensed milk
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup melted butter
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 4 cups sweetened shredded coconut, divided (3 cups mixed into filling, 1 cup for topping)
Instructions (Concise)
- Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper.
- Combine crust ingredients, press into prepared pan, and bake 15 minutes. Cool briefly.
- Whisk filling ingredients, stir in 3 cups coconut, and spread over warm crust. Sprinkle remaining cup of coconut on top.
- Lower oven to 325°F and bake 30–35 minutes until set and golden.
- Cool completely, then cut into squares.
Notes
- Leftover bars keep up to a week at room temperature in an airtight container.
- To make chocolate-coconut bars, fold in chocolate chips while mixing the filling or drizzle melted chocolate on top after baking and cooling.
- For cleaner slices, chill the pan in the refrigerator for 30–60 minutes before cutting.
Nutrition (approximate per bar)
- Servings: 36 bars
- Calories: 211 kcal
- Carbohydrates: 25 g
- Protein: 3 g
- Fat: 11 g
- Sugar: 18 g
If you love coconut cream pie or any coconut-forward dessert, these chewy coconut bars are a must-try. They’re easy to make, portable, and perfect for potlucks, picnics, or a simple sweet treat at home.