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Buttery Coconut Bars

My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida
  • Total Time
    Prep: 20 min. + cooling Bake: 40 min. + cooling
  • Makes
    3 dozen

Ingredients

  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1 cup butter, melted
  • FILLING:
  • 3 large eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 4 cups sweetened shredded coconut, divided

Directions

  • Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides.
  • In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°.
  • In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.
Nutrition Facts
1 bar: 211 calories, 12g fat (8g saturated fat), 36mg cholesterol, 166mg sodium, 25g carbohydrate (18g sugars, 1g fiber), 3g protein.
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Reviews

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Average Rating:
  • LanieBP
    Jun 25, 2020

    These were so good but sooooooo rich!

  • Ghada
    May 7, 2020

    Delicious! It turns out looking and tasting heavenly. My family loved. I will be baking it again with the Our traditional Kahk for the Ramadan Bayram. I used unsweetened coconut and for us this was ideal as there’s a few sugary ingredients already.

  • Chantal
    Feb 16, 2020

    LOVE LOVE LOVE IT!

  • Natalie
    Feb 10, 2020

    Absolutely delicious! My husband loved them. So easy to make. Instead of 3 tsp of vanilla, I used 1 tsp almond extract and 2 tsp vanilla. Heavenly

  • Christina
    Feb 9, 2020

    To make them less sweet, I mixed half unsweet coconut flakes and half sweet coconut flakes. It turned out wonderful. I also made another batch with all unsweet coconut flakes and I like that as well. I am not into overly sweet desserts.

  • Sally Miner
    Jan 1, 2020

    These are a big hit at my house, even my husband who isn't fond of coconut enjoys them. He took them to work recently and they cleared the plate in no time. He said they were a BIG hit with his co-workers.

  • Charles
    Dec 23, 2019

    I dont even like coconut but this was pure insanity. 2 ideas. Next time 2 tablespoons of lemon zest. After that,mini chocolate chips.

  • Elizabeth
    Dec 3, 2019

    I made these today, and I have to say, they turned out amazing! If you follow all of the instructions to the tee, and make sure you cool them for at least 45 minutes, they will not be doughy; they will have a bar like consistency! I am definitely going to recommend this recipe to all of my friends and family!!

  • Jennifer
    Oct 21, 2019

    Very rich and decadent. We really liked them, thanks for the recipe!

  • Pamela
    Aug 16, 2019

    Oh my! I just tried this recipe for an event and it was delicious!! I was a little concerned about the quantity of butter on the crust but went right ahead. The bars were wonderful!!! I didn’t feel like messing with the parchment so I just buttered my pan. They cut easily and came right out. Thanks for a great recipe. This one is a keeper for sure??