These Coconut Butter Bars are perfect for the coconut lovers in your life. They’re buttery, sweet and packed with as much coconut as I could get in there!
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Coconut Butter Bars
I know coconut is one of those things people love or hate. From what I hear, it all comes back to texture.
I get it…I am not going to tell you how to live your life. But I, personally, think you’re wrong.
Also, I have been known to be a little bossy.
Anyhow, if you’re on the right side of this argument, the coconut side (obvi), you’re gonna be fully into today’s recipe. Let’s all live our best life, k?
Also, let me just add, besides coconut, there is butter, sugar, and freaking sweetened condensed milk in these beauty queen bars. And while, if you’re just diving into the coconut world, these might not be the first step. Start with a pina coloda, then a Samoa, and you’ll be with me in no time.
These bars are definitely end-game material.
Are you with me yet?
How to Make The Best Coconut Bars
The crust is a breeze to make. It’s just flour, brown sugar and butter!
You’ll press that into a pan and bake it for a few minutes.
The coconut layer is simple too. No mixer required for this recipe.
Once you have the filling mixed together, which is a custardy-coconut type situation you’ll pour it on top of the crust.
And then add more…coconut, of course.
Pop it into the oven!
And you’ll need to let them cool completely before cutting into bars. You could chill them too…they would be great cold.
And then have a bite. You earned it.
These are rich, and sweet, and perfectly delicious.
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Coconut Butter Bars
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 30 bars 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Coconut Butter Bars are perfect for the coconut lovers in your life. They’re buttery, sweet and packed with as much coconut as I could get in there!
Ingredients
Crust
- 2 cups flour
- 1 cup light brown sugar
- 1 cup salted butter, melted
Coconut Layer
- 3 eggs
- 1 tablespoon vanilla
- 1 (14- ounce) can sweetened condensed milk
- 1/4 cup light brown sugar
- 1/2 cup flour
- 1/4 cup salted butter, melted
- 4 cups sweetened flaked coconut, divided (this equals one 14- ounce bag)
Instructions
- Preheat oven to 350°F. Line a 9×13 baking dish with aluminum foil and spray only the sides of the pan. Set aside.
Crust
- In a large bowl combine the flour, sugar and butter. Press evenly into the bottom of the prepared pan. Bake for 15 minutes or until lightly golden. Reduce the oven heat to 325°F. Transfer the pan to a wire rack.
Coconut Layer
- While the crust is baking, in a large bowl, whisk together eggs, vanilla, sweetened condensed milk, brown sugar, flour and butter until smooth. Stir in 3 cups of the coconut and spread the mixture onto the warm crust. Sprinkle the remaining cup of coconut evenly on top and bake for 25-30 minutes, or until the edges are lightly golden and the center is set.
- Allow the bars to cool completely before cutting.
Notes
recipe slightly adapted from Taste of Home
Nutrition
- Serving Size:
- Calories: 246
- Sugar: 19.8 g
- Sodium: 124.8 mg
- Fat: 13 g
- Carbohydrates: 29.5 g
- Protein: 3.6 g
- Cholesterol: 45 mg
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I love coconut! I wish I knew more people who liked it so I could have someone to help me eat these. (I mean, not that I need help but it might not be good for me to eat them all…)
Making these and adding chocolate chips on the top the last 15 minutes of baking.
Can you make ahead and freeze?
Is the brown sugar packed when measuring?
yes 🙂
Oh my gosh these look amazing Shelly. I love coconut desserts…. going to have to make this one stat!
Looks delicious!!! Unfortunately I’m the only one who likes coconut in my house, can this recipe be cut in half and made in a 9×9 pan?
Same issue here. Do you happen to live in Cincinnati? I could make these and share with you 😉
Please if possible could you come up with recipes for dieters and those with diabetes? I am both but love coconut. And possibly add serving and calorie and nutritional count. Thank you very much.
The sugar is easily substituted with a sweetener. You could probably swap out for a nut flour too. The catch is the sweetened condensed milk. There is no substitute for that. You can easily use an app to figure out the carbs per pan and divide that by the serving number you would like, just like you can do with any recipe.
Uhhh….YUM! Definitely a coconut lover – will be making these very soon!!
Went ahead and made these last night – delicious!
So glad you liked them!!
have no spray can I use shortening instead…..they look so good….first time for seeing your post….love all the pages…thank you for posting….going to try every last thing….
Yes! Absolutely!
Can I use unsalted butter, and just add 1/2-1/4 tap salt to the crust and filling?
Yep! You can always use unsalted butter and add your own to taste!
Hi this looks so good – we don’t get sweetened coconut where I live just plain scrapped coconut do u think I should increase the sugar then
That’s a great question! What you cold do it toss your coconut in some powdered sugar to coat it and use that. But even if you used unsweetened coconut it would still be great!
Hi Mash – using unsweetened would be fine – there is enough sugar in the recipe that you will hardly notice – in fact I am now only using unsweetened coconut in cookies and pie and it has not affected the recipe…