Coconut Bars
Delightful coconut bars with a rich, buttery base and a sweet, tropical coconut layer, perfect for any occasion.
Ingredients
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 3 cups for the filling, 1 cup for the topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Line a 9 x 13-inch baking pan with parchment paper.
- In a medium bowl, mix together 2 cups of flour, 1 cup of brown sugar, and 1/2 teaspoon of salt. Stir in 1 cup of melted butter until the mixture is moist and crumbly.
- Press the mixture into the bottom of the prepared pan and bake for 12-15 minutes until golden brown.
- Reduce the oven temperature to 325°F (160°C).
Coconut Layer
- In a large mixing bowl, combine sweetened condensed milk, 3 eggs, 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup melted butter, 1 tablespoon vanilla extract, and 1/2 teaspoon salt. Mix until smooth.
- Stir in 3 cups of shredded coconut until evenly distributed.
- Pour the coconut mixture over the baked crust and spread evenly with a spatula.
- Sprinkle the remaining 1 cup of shredded coconut over the top.
- Bake for an additional 25-30 minutes until golden brown and set.
Cooling and Serving
- Let the bars cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Cut into squares or bars, and serve at room temperature or chilled.
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Notes
Store in an airtight container at room temperature for up to a week, or refrigerate for extended freshness.