These Chewy Coconut Bars are a fantastic coconut treat. A crisp buttery base topped with a sweetened coconut filling. Easy to make and it serves a big batch!
Okay, so I’ve made these bars so many times over the years and finally I got around to getting the recipe out to you all. These cookie bars have a crisp buttery base that is topped with a chewy coconut filling. They are delicious and I highly recommend you all make them sometime. I have a weakness for Chewy Coconut Cookies and if you are anything like me you will love these. If you give them a try, let me know in the comment section below how you liked them. Enjoy friends!
What Makes These Coconut Bars Great
- Taste – These have a crisp buttery base followed by a chewy coconut cookie. Fantastic flavour
- Makes a big batch– This recipe makes 40 bar cookies which makes them great for parties, putting on cookie trays and making in advance for the holidays..
- Freeze great – You an make these in batches and freeze them. They defrost easily and can be frozen up to two months.
Ingredients
For the base
- 1 Cup butter melted
- 1 Cup brown sugar
- 2 Cups flour
- 1 Teaspoon salt
For the filling
- 3 eggs large
- 14 oz sweetened condensed milk
- 1/2 Cup flour
- 1/4 Cup brown sugar
- 1/4 Cup butter melted
- 2 Teaspoons vanilla extract
- 1/2 Teaspoon salt
- 4 Cups shredded coconut
Remember, The full recipe and instructions is found at the end of the post in the recipe card.
Instructions
- Prepare pan – Grease and line a 9 x 13 inch baking tray with parchment paper. Preheat oven to 350 degrees F.
- Make the base – Make the base by combining the flour, salt, brown sugar and melted butter in a large bowl. Stir to combine.
- Bake the base – Pour into prepared pan and flatten out evenly with your hands or a large spoon. Bake for 12 – 15 minutes. Remove from oven and place on a wire rack to cool for 10 minutes.
- Reduce oven temperature – Reduce oven to 325 degrees F.
- Make filling – Make the filling by combining the eggs, condensed milk, flour, brown sugar, melted butter, vanilla and salt in a bowl. Whisk for about 2 minutes to combine. Pour in 3 cups/300 grams of the coconut and stir to combine.
- Bake – Pour filling over cooled base and evenly spread out. Sprinkle with remaining coconut. Bake for 20 – 25 minutes. Remove from oven and place on a wire rack to cool completely before cutting into squares.
- Store – Can be stored in an airtight container in the refrigerator for up to a week.
Recipe Tips
- Line the baking tray – I recommend lining the baking tray with parchment paper. This will make the cookie bars easier to cut out.
- Watch the baking time – Baking time will vary between 20 – 25 minutes. They should still be a little wobbly when they come out of the oven. If they bake too long, they may dry out a little.
Substitutions
No changes friends! I’ve made these so many times AND they are perfect just as they are written out in the recipe below.
Serving and Storage
- In the fridge – These cookie bars will keep in the fridge up to 5 days. Just remember to have them stored in an airtight container.
- In the freezer – Alternatively, you can store these cookie bars in the freezer in an freezer proof container. Just make sure they have completely cooled down. Layer parchment paper between the layers of cookies so they don’t stick together.
- On a cookie tray or as a gift – These are great cookies to give as a gift or make part of a cookie tray. Just make sure to tell the recipient that they need to be refrigerated.
Frequently Asked Questions
You do not need to grease baking sheets for cookies. Cookies contain enough fats that they will not stick to the baking sheet. As well, you do not need to grease parchment paper for cookies.
Yes, there is a difference between dark and light baking sheets. Generally a light coloured baking sheet (cookie sheet), will bake the cookie without browning it on the bottom too much. Whereas a darker coloured baking sheet (cookie sheet) will generally brown the cookie more. You can use parchment paper on darker coloured trays to help prevent the cookies from browning too much.
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Chewy Chocolate and Dulce de Leche Bars
Chocolate Drizzled Coconut Macaroons
Chewy Coconut Squares
Ingredients
For the base:
- 1 cup butter melted
- 1 cup brown sugar
- 2 cups all purpose flour
- 1 teaspoom salt
For the filling:
- 3 large eggs
- 14 oz sweetened condensed milk
- 1/2 cup all purpose flour
- 1/4 cup brown sugar
- 1/4 cup unsalted butter melted
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 4 cups shredded sweetened coconut
Instructions
- Grease and line a 9 x 13 inch baking tray with parchment paper. Preheat oven to 350 degrees F/180 degrees C..
- Make the base by combining the flour, salt, brown sugar and melted butter in a large bowl. Stir to combine.
- Pour into prepared pan and flatten out evenly with your hands or a large spoon. Bake for 12 – 15 minutes. Remove from oven and place on a wire rack to cool for 10 minutes.
- Reduce oven to 325 degrees F.
- Make the filling by combining the eggs, condensed milk, flour, brown sugar, melted butter, vanilla and salt in a bowl. Whisk for about 2 minutes to combine. Pour in 3 cups/300 grams of the coconut and stir to combine.
- Pour filling over cooled base and evenly spread out. Sprinkle with remaining coconut. Bake for 20 – 25 minutes. Remove from oven and place on a wire rack to cool completely before cutting into squares.
- Store in an airtight container.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Line the baking tray – I recommend lining the baking tray with parchment paper. This will make the cookie bars easier to cut out.
- Watch the baking time – Baking time will vary between 20 – 25 minutes. They should still be a little wobbly when they come out of the oven. If they bake too long, they may dry out a little.
Thanks For Stopping By And Hope To See You Soon!
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