Buttery Coconut Bars are a sinfully good dessert that’s easy to make and always a crowd pleaser!
When it comes to desserts, I love easy recipes. Don’t get me wrong, I like those fancy intricate desserts too, but I don’t usually have the time and patience for making them. These Buttery Coconut Bars have a classic shortbread crust that uses just 4 ingredients and the filling can be made up while the crust is pre-baking in the oven.
BUTTERY COCONUT BARS
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In my family, we can be categorized in two ways… those that love coconut, and those that despise it. Sadly, I’m alone in the “love it” camp, but that doesn’t stop me from enjoying it every time I get a chance! I like to make these buttery coconut bars for special occasions, but they’re really great for even a casual weekend gathering or a random Tuesday night!
This dessert is one that I love to make for a few reasons…
- It’s easy to make…like crazy easy
- Chock full of coconut
- Just about everyone loves it
- No need to use a mixer! You can totally make these by hand, with a whisk, wooden spoon and a couple of bowls. I’m all about the desserts that don’t require hauling out the big mixer…and then cleaning it afterward!
This recipe makes 36 bars, in a standard 13-inch x 9-inch baking pan, but feel free to cut the bars to whatever size you’d like. I’ve never tried it, but I think these bars could be frozen too. I would just freeze them after baking. Just let them completely cool, then line a baking sheet with wax paper and place the bars on the baking sheet in a single layer. Flash freeze them for about an hour, then you can stack them in between pieces of wax paper in a re-sealable bag!
Want more coconut recipes?
- Almond Joy Cheesecake Bars
- Pina Colada Dessert Dip
- Coconut Rum Cupcakes
- Nutella Coconut Cream Mini Pies
- Toasted Coconut Poke Cake
- More dessert recipes…
Tools used in this Buttery Coconut Bars recipe
Baking Dish: This baking dish is a must-have for any home cook. I actually have 3 of them in my cupboard, and each dish comes with a lid for storing leftovers or taking your dishes on the go.
Mixing Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Knives: A good set of kitchen knives is essential for any cook. This set is the best one I’ve owned so far and it comes with a knife block, steak knives, and an array of larger knives perfect for all your slicing, chopping, and cutting needs.
- 2 cups all-purpose flour
- 1 cup brown sugar packed
- 1 cup butter melted
- 1/2 tsp salt
- 3 large eggs at room temperature
- 14 ounce can sweetened condensed milk
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar packed
- 1/4 cup butter melted
- 2 1/2 tsp vanilla extract
- 1/2 tsp salt
- 4 cups sweetened shredded or flaked coconut, divided
- Preheat oven to 350 degrees F. Line a 13-inch x 9-inch baking pan with parchment paper or aluminum foil and set aside.
- To a mixing bowl, add melted butter, and brown sugar. Stir together, then add in flour and salt, mixing until dough forms
- Press dough into the bottom of prepared pan in an even layer. Bake 12-15 minutes, until lightly golden brown.
- Set aside to cool for 5-10 minutes and reduce oven temperature to 325 degrees F.
- To a large mixing bowl, add all filling ingredients except coconut and whisk together. Stir in 3 cups of the coconut.
- Pour filling over cooled crust and sprinkle top with remaining 1 cup of coconut.
- Bake 25-30 minutes, or until set and coconut is lightly golden brown.
- Remove from the oven and cool to room temperature.
- Slice into bars and serve.
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