Description
A refined take on a classic tray bake featuring a buttery shortbread base topped with toasted coconut for a chewy, delightful dessert.
Ingredients
Scale
- 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