Easy Coconut Bars present a refined take on a classic tray bake: chewy, golden, and lightly caramelized at the edges. The main keyword, Easy Coconut Bars, belongs front and center — a dessert that pairs a buttery shortbread base with a lush, toasted coconut topping. This is an approachable, elegant sweet with clean flavors and a pleasing contrast of crisp edge and tender, chewy interior. For a complementary snack idea, try our Easy Turtle Bars.
Why Make This Recipe
- Effortless Yet Elegant — Minimal steps produce a dessert that looks and tastes like it took more work than it did.
- Minimal Ingredients — Pantry-friendly staples combine for complex texture and aroma.
- Impressive Flavor — Toasted coconut, browned butter notes, and a light sea-salt finish create balanced sweetness.
This version elevates ordinary coconut bars by toasting the coconut for depth and using a sturdy shortbread base that keeps slices clean and refined. It’s both homey and polished, perfect for casual tea or formal dessert plates. For technique-forward shortcuts and alternates, see an inspired appliance idea like the Air Fryer Magic approach.
Ingredients
Base
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup (60 g) powdered sugar
- 1/4 tsp fine salt
- 3/4 cup (170 g / 1 1/2 sticks) unsalted butter, cold and cubed — cold butter yields a tender, flaky shortbread
Filling
- 1 (14 oz / 396 g) can sweetened condensed milk, room temperature — for glossy, chewy binding
- 2 cups (160 g) sweetened shredded coconut, lightly packed — see note on toasting below
- 1 large egg, room temperature (optional for a slightly more set texture)
Topping & Finish
- Flaky sea salt, a pinch for contrast
- 1/4 cup toasted coconut flakes for garnish (optional)
- 2 oz dark chocolate, melted, for a fine drizzle (optional)
Precision notes: measure flour by spooning into the cup and leveling. Toast coconut in a dry skillet until fragrant and pale gold (about 4–6 minutes), stirring constantly.
How to Make Easy Coconut Bars:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang to lift bars easily.
- Tip: Chill the pan for a minute to keep the butter cool when pressing the crust.
- Make the shortbread base: whisk flour, powdered sugar, and salt. Cut in cold cubed butter until the mixture resembles coarse crumbs with a few pea-sized pieces. Press evenly into the prepared pan; aim for a smooth, compact surface. Bake 15–18 minutes, or until the edges are a pale gold and the center looks set. The crust should smell nutty and lightly browned.
- Mini-tip: Use the flat bottom of a measuring cup to press for an even finish.
- Prepare the coconut filling: in a bowl, combine sweetened condensed milk, shredded coconut, and the egg (if using). Stir until the coconut is fully coated and the mixture is glossy and slightly thick. You should see strands of coconut suspended in the milk — that’s the right consistency.
- Bake the assembled bars: spread the coconut mixture evenly over the hot shortbread. Return to the oven and bake 18–22 minutes, until the top is bubbly and the coconut turns a warm golden hue. Watch closely near the end so it browns but does not scorch. Sensory cue: the aroma will shift to toasted, with caramel notes.
- Cool and finish: remove from oven and cool on a rack for at least 1 hour, then chill 30 minutes to set for clean slicing. If using, drizzle melted dark chocolate and sprinkle toasted coconut and a pinch of flaky sea salt. Cut into 16 small squares or 9 larger bars.
- Professional tip: cool completely before slicing to prevent crumbling; use a hot, clean knife for each cut to keep edges neat.
How to Serve Easy Coconut Bars:
Arrange bars on a slate or white porcelain plate for contrast. Stack two bars at a slight angle, drizzle a thin ribbon of dark chocolate, and finish with a sprinkle of toasted coconut and a tiny pinch of flaky sea salt. Serve with a small demitasse of espresso or a floral tea to echo the coconut’s sweetness while cutting richness.
How to Store Easy Coconut Bars:
Keep bars in an airtight container layered with parchment paper. Refrigerate up to 5 days; chilling preserves the chewy interior and prevents the topping from weeping. For longer storage, freeze individual squares on a tray until firm, then pack in a sealed container for up to 2 months. To serve from frozen, thaw in the refrigerator overnight and bring to room temperature for 20–30 minutes to soften.
Tips to Make Easy Coconut Bars:
- Toast the coconut first: dry-toast until lightly golden for deeper, nuttier flavor.
- Press the crust firmly: a compact base prevents sogginess and yields clean slices.
- Watch the bake time: aim for golden topping — over-browning dries the chew.
- Chill before slicing: firm bars slice with smooth edges and better texture contrast.
Variation (if any):
- Lime & Macadamia: add 1 tsp finely grated lime zest to the filling and scatter chopped toasted macadamia nuts on top for a tropical, nutty lift.
- Chocolate-Base: stir 2 tbsp cocoa into the shortbread for a chocolate-coconut twist.
- Gluten-free: swap a 1:1 gluten-free flour blend for the all-purpose flour and press gently; increase chilling time before baking.
FAQs:
Can I use unsweetened coconut?
Yes. Swap equal weight of unsweetened and increase condensed milk by 2–3 tbsp if you prefer a sweeter, chewier result. Toasting becomes even more important for flavor.
How do I make these gluten-free?
Use a reliable 1:1 gluten-free flour blend and chill the crust a little longer before baking to prevent spreading. Texture will be slightly crumblier but still refined.
Can I make the bars ahead of time?
Absolutely. Bake, cool, and refrigerate up to 3 days. For longer storage, freeze individually wrapped squares for up to 2 months and thaw in the fridge overnight.
Will the bars be very sweet?
They are moderately sweet due to the condensed milk. A light sprinkle of flaky sea salt or a dark chocolate drizzle balances the sweetness and enhances complexity.
Conclusion
These Easy Coconut Bars balance buttery shortbread and chewy toasted coconut for a dessert that reads as refined but remains effortless. The toasting and small finishing touches — flaky salt, a chocolate ribbon, or lime zest — elevate simple pantry ingredients into a polished confection. For another chewy coconut approach and inspiration on texture, see Chewy Coconut Bars • The View from Great Island. Share your plating photos and thoughts below; how would you make this dish your own?
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Easy Coconut Bars
- Total Time: 55 minutes
- Yield: 16 small squares or 9 larger bars 1x
- Diet: Vegetarian
Description
A refined take on a classic tray bake featuring a buttery shortbread base topped with toasted coconut for a chewy, delightful dessert.
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup (60 g) powdered sugar
- 1/4 tsp fine salt
- 3/4 cup (170 g / 1 1/2 sticks) unsalted butter, cold and cubed
- 1 (14 oz / 396 g) can sweetened condensed milk, room temperature
- 2 cups (160 g) sweetened shredded coconut, lightly packed
- 1 large egg, room temperature (optional)
- Flaky sea salt, a pinch for contrast
- 1/4 cup toasted coconut flakes for garnish (optional)
- 2 oz dark chocolate, melted, for drizzling (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang.
- Make the shortbread base by whisking the flour, powdered sugar, and salt. Cut in the cold butter until resembling coarse crumbs. Press evenly into the pan and bake for 15–18 minutes until edges are pale gold.
- Prepare the coconut filling by combining sweetened condensed milk, shredded coconut, and egg (if using) in a bowl.
- Spread coconut mixture over the warm shortbread base and return to oven. Bake for 18–22 minutes until bubbly and golden.
- Cool in the pan for at least 1 hour, then chill for 30 minutes. Drizzle with melted dark chocolate, sprinkle with toasted coconut and sea salt if desired.
- Cut into squares or bars and serve.
Notes
Chill before slicing for cleaner edges. Toast coconut in a skillet for better flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 12g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg