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    Home » Recipes » Desserts (Baked) » Coconut Bars

    PUBLISHED: April 5, 2022 • By Toni Dash 13 Comments

    Coconut Bars

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    coconut bars close up on parchment

    Coconut Bars are an easy dessert recipe that’s a favorite for a coconut lover! A buttery shortbread crust with soft coconut filling (think a soft magic bars) that’s irresistibly good!

    coconut bars close up on parchment

    These coconut bars are decadent dessert bars! Imagine the consistency of classic lemon bars but with coconut flavor and shredded coconut in the filling. They are slightly softer than hello dolly bars or magic bars but can be hand held for eating or eaten with a fork.

    As far as cookie bar recipes go, they are easy to make. The crust is baked then the filling added on top of the crust and baked again for a soft tasty dessert. We’ve included ways to change them up too.

    If you love sweet coconut flavor of these buttery coconut bars try these coconut recipes too: Tropical Magic Bars, Coconut Cookies and Coconut Macaroons too!

    This great recipe is perfect for special occasions and Christmas cookies too!

    Jump to:
    • Recipe Ingredients Notes
    • How to make Coconut Bars – Step-by-Step
    • Variations
    • Recipe Tips
    • How to Store
    • More recipes you’ll love!
    • Recipe

    Recipe Ingredients Notes

    coconut bars labelled ingredients

    All purpose flour. Regular or gluten-free measure-for-measure flour blend can be used. We use and recommend Bob’s Red Mill gluten-free 1-to-1 baking flour for gluten-free baked goods.

    Unsalted butter. It will be used each in the crust and the filling. It will be melted for both.

    Shredded coconut. You’ll use a blend of sweetened shredded coconut and unsweetened shredded coconut. This delivers the coconut flavor without making the bars overly sweet and too rich to enjoy.

    Sweetened condensed milk. You’ll use one 14-ounce can of sweetened condensed milk. This is a sweetened canned milk product found with baking supplies at the grocery store.

    coconut bars side view

    How to make Coconut Bars – Step-by-Step

    STEP 1. Preparation

    Preheat oven to 350 degrees F. Spray a 9-inch by 13-inch baking dish with non-stick cooking spray (photo 1). OPTIONAL: Line the pan with parchment paper for easier removal.

    coconut bars recipe steps 1-4

    STEP 2. Make the crust

    In a large mixing bowl, whisk together the flour, brown sugar, and salt (photo 2). Using a spoon or spatula, stir in the melted butter until well combined (photo 3). Press the mixture evenly into the bottom of the prepared pan (photo 4).

    Bake for 15 minutes, until the bottom is golden brown (photo 5). Cool for 10 minutes.

    coconut bars recipe steps 5-8a

    STEP 3. Make the filling

    In a large bowl, whisk together the eggs, sweetened condensed milk, flour, brown sugar, melted butter, almond extract, vanilla extract, and salt (photo 6).

    Fold in half of the sweetened and unsweetened coconut (photo 7). Spoon the coconut mixture over the cooled crust (photos 8-9). Sprinkle the remaining coconut over the top (photo 10).

    coconut bars recipe steps 9-12

    STEP 4. Bake and Cool

    Bake for 25-30 minutes baking time, until the top is lightly golden brown (photo 11).

    Cool completely before removing the bars to cut into bar shapes (photo 12). Don’t cut the chewy bars when warm.

    Variations

    Here are some different ways to change them up!

    Add mini chocolate chips. Add ½ cup mini chocolate chips to batter and another ½ cup mini chocolate chips on top before baking. The combination of chocolate and coconut gives a Mounds bar type flavor.

    Add almonds. Add ½ cup almond pieces, slivers, or slices to the top. *

    Dried cranberries. Add ½ cup chopped dried sweetened cranberries to the batter and another ½ cup chopped dried cranberries to the top. 

    Recipe Tips

    Adding parchment paper the overhangs the sides of the baking pan allows easily removing the bars from the pan to cut them. This is a great trick for brownies too. Once they cool completely lift them out and cut the bars on a level surface.

    coconut bars on a plate

    How to Store

    Store in an airtight container at room temperature (up to 4 days) or in the refrigerator (up to 1 week). They will become more solid if chilled.

    If storing in layers (instead of a single layer) add a piece of parchment paper or wax paper between the layers.

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    Recipe

    coconut bars on cutting board close up

    Coconut Bars

    Easy coconut bars have a brown sugar shortbread crust topped with soft coconut filling. Just the right amount of sweetness and coconut flavor!
    5 from 30 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Cooling Time (estimate): 20 minutes
    Total Time: 1 hour 30 minutes
    Servings: 36 bars
    Calories: 184kcal
    Author: Toni Dash
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    Ingredients

    Crust

    • 2 cups all-purpose flour regular or gluten-free measure-for-measure flour blend
    • 1 cup light brown sugar packed
    • ½ tsp salt
    • 1 cup (2 sticks) unsalted butter melted

    Filling

    • 3 eggs
    • 1 14-ounce can sweetened condensed milk
    • ½ cup all-purpose flour regular or gluten-free measure-for-measure flour blend
    • ¼ cup light brown sugar packed
    • ¼ cup unsalted butter melted
    • 1 teaspoon almond extract
    • 2 teaspoon vanilla extract
    • ½ teaspoon salt
    • 2 cups unsweetened shredded coconut
    • 2 cups sweetened shredded coconut

    Instructions

    • Preheat oven to 350 degrees. Spray a 9-inch by 13-inch baking dish with non-stick food spray. Line the pan with parchment paper (with some overhanging the sides of the pan) for easier removal (optional).

    Crust

    • In a large mixing bowl, whisk together the flour, brown sugar, and salt.
    • Using a spoon or spatula, stir in the melted butter until well combined.
    • Press the mixture evenly into the bottom of the prepared pan.
      Bake for 15 minutes, until the bottom is golden brown. Cool for 10 minutes.

    Filling

    • In a large bowl, whisk together the eggs, sweetened condensed milk, flour, brown sugar, melted butter, almond extract, vanilla extract, and salt.
      Fold in half of the sweetened and unsweetened coconut.
    • Pour the mixture over the cooled crust. Sprinkle the remaining coconut over the top.
    • Bake for 25-30 minutes, until the top is lightly golden brown.
    • Cool completely before removing the bars from the pan to cut them (if having lined the pan with parchment paper) or cutting them in the pan.
      Don’t cut warm.

    Notes

    Variations
    Mini chocolate chips. Add ½ cup mini chocolate chips to batter and another ½ cup mini chocolate chips on top before baking. 
    Almonds. Add ½ cup almond pieces, slivers, or slices to the top.
    Dried cranberries. Add ½ cup chopped dried sweetened cranberries to the batter and another ½ cup chopped dried cranberries to the top.
    How to Store
    Once cooled store in an airtight container at room temperature (up to 4 days) or in the refrigerator (up to 1 week). Store in a single layer or add a piece of parchment paper or wax paper between layers.

    Nutrition

    Calories: 184kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 88mg | Potassium: 72mg | Fiber: 1g | Sugar: 10g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Anna says

      April 07, 2022 at 2:56 pm

      5 stars
      Just made these and they are a hit! Very moist and chewy.

      Reply
      • Toni Dash says

        April 08, 2022 at 5:55 pm

        So glad you enjoyed them Anna!

        Reply
    2. Kim says

      April 06, 2022 at 3:19 pm

      5 stars
      These bars were a hit! So easy and absolutely delicious!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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