Recipe details
Desserts
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Coconut Bars
50min
16 servings
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A chewy, sweet, and nutty treat featuring a buttery shortbread crust topped with a gooey coconut filling.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
27 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven
Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
Prepare shortbread crust
In a medium bowl, whisk together flour and confectioners' sugar. Cut in butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Press crust into pan
Press the crust mixture evenly into the prepared pan. Bake for 15 minutes, or until lightly golden.
Prepare coconut filling
In a large bowl, mix together shredded coconut, sweetened condensed milk, eggs, vanilla extract, and salt until well combined.
Pour filling over crust
Pour the coconut mixture evenly over the pre-baked crust.
Bake bars
Bake for 20-25 minutes, or until the edges are golden brown and the center is set. Let cool completely in the pan on a wire rack.
Cut into bars
Once cooled, cut into 16 equal-sized bars.
Serve
Serve the bars at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
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