Sweet Coconut Bars: A Tropical Treat You Can Make at Home

Few desserts capture the spirit of sunshine and relaxation quite like a chewy, coconut-topped bar. These Sweet Coconut Bars combine a tender, buttery base with a rich layer of coconut custard, creating a perfect balance of sweet, nutty, and slightly caramelized flavors. Whether you’re looking for an easy snack to bring to a gathering or a make-ahead treat to satisfy your own cravings, this recipe delivers every time.

Why You’ll Love These Bars

— Effortless Prep: With only two simple components—a crust and a coconut filling—these bars come together in under an hour of active cooking time.
— Crowd-Pleasing Flavor: The buttery shortbread-style crust meets a luscious, custardy coconut layer, appealing to both coconut lovers and dessert fans in general.
— Make-Ahead Convenience: Bake these bars in the morning, slice them in the afternoon, and enjoy them all week long or share them at potlucks without fuss.
— Customizable: Swap in your favorite extracts, add mix-ins like chopped nuts or dried fruit, or drizzle with chocolate for a personal twist.

Ingredients You’ll Need

For the Base

• Two cups (about 250 g) of plain all-purpose flour
• One cup (roughly 200 g) of light brown sugar, firmly packed
• ½ teaspoon of fine sea salt
• One cup (≈226 g) of unsalted butter, melted and cooled slightly

For the Coconut Layer

• One 14-ounce can of sweetened condensed milk
• Three large eggs, lightly whisked
• ½ cup (approximately 60 g) of all-purpose flour
• ¼ cup (around 50 g) of packed light brown sugar
• ¼ cup (≈56 g) of melted unsalted butter
• One tablespoon of pure vanilla extract
• ½ teaspoon of fine sea salt
• Four cups of sweetened shredded coconut (divided)

Step-by-Step Instructions

Preparing the Oven and Pan

1. Preheat your oven to 350 °F (175 °C).
2. Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang on the long sides. This makes it easy to lift out the baked bars for slicing.

Crafting the Buttery Crust

1. In a medium bowl, whisk together the flour, brown sugar, and salt until evenly combined.
2. Pour the melted butter over the dry ingredients. Use a rubber spatula or wooden spoon to stir until the mixture holds together in a soft, slightly crumbly dough.
3. Press the dough evenly into the bottom of the prepared pan, smoothing it with the back of a spoon or your fingertips. Aim for an even layer about ¼ inch thick.
4. Bake for 12–15 minutes, or until the edges begin to turn golden brown.
5. Reduce the oven temperature to 325 °F (165 °C) and let the crust rest while you prepare the filling.

Crafting the Chewy Coconut Filling

1. In a large mixing bowl, combine the sweetened condensed milk and eggs, whisking just until smooth.
2. Add the flour, brown sugar, melted butter, vanilla extract, and salt. Stir until you have a glossy, uniform batter.
3. Fold in 3 cups of the shredded coconut, ensuring every flake is coated in the custard base.

Assembling and Baking to Perfection

1. Pour the coconut mixture evenly over the pre-baked crust, spreading it gently with a spatula.
2. Sprinkle the remaining 1 cup of coconut over the top, creating a decorative, crunchy layer.
3. Bake at 325 °F for 25–30 minutes, or until the filling is set around the edges but still slightly jiggles in the center. The top should be lightly golden.
4. Cool the pan on a wire rack for at least 1 hour to allow the bars to firm up.
5. Lift the cooled bars out of the pan using the parchment overhang and place them on a cutting board. Slice into 24 squares using a sharp knife, wiping the blade clean between cuts.

Print

Tips for Success

— Even Layers: Press the crust firmly and evenly to avoid thin spots that bake too quickly.
— Watch the Center: The bars continue to set as they cool; remove them when only the center jiggle remains.
— Sharp Knife: For clean edges, dip your knife in hot water and wipe it dry before each cut.
— Parmesan Trick: Grate a little extra coconut on top midway through baking for even more toasty flavor.

Variations and Serving Suggestions

— Lime Zest: Stir in 1 teaspoon of fresh lime zest to the coconut filling for a bright, tropical note.
— Almond Joy Style: Add ½ cup of chopped dark chocolate and ½ cup of slivered almonds on top before the final bake.
— Chocolate Drizzle: Melt ½ cup of semisweet chocolate chips and drizzle over the cooled bars for extra decadence.
— Coconut-Macadamia: Fold ½ cup of chopped macadamia nuts into the filling for crunchy contrast.

Serve these bars as an afternoon pick-me-up, alongside coffee or tea, or cut them into bite-sized squares for a party platter. They also make a thoughtful homemade gift packaged in a cellophane bag tied with ribbon.

Storage and Shelf Life

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer keeping, refrigerate for up to 1 week, returning bars to room temperature before serving. You can also freeze the uncut squares—wrapped tightly in plastic and foil—for up to 2 months. Thaw overnight in the fridge and slice fresh.

Final Note

These Sweet Coconut Bars showcase how a handful of simple pantry staples can transform into a dessert that feels both indulgent and nostalgic. The tender, buttery crust and chewy coconut topping deliver a satisfying textural contrast, while the rich sweetness makes every bite memorable. Whip up a batch today, and enjoy a taste of the tropics from the comfort of your own kitchen!