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!

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

1. Grease and line a 9 x 13 inch baking tray with parchment paper. Preheat oven to 350 degrees F.
2. Make the base by combining the flour, salt, brown sugar and melted butter in a large bowl. Stir to combine.
3. 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.
4. Reduce oven to 325 degrees F.
5. 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.
6. 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.
7. 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

For most of my recipes, I recommend what substitutions will work on the recipe. For these Chewy Coconut Bars, I recommend you stick to the recipe. I have not tested with other variations or pan sizes, so cannot state results if you change anything.

How To Store These Cookie Bars

• 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.

Get the recipe!

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US CustomaryMetric

Chewy Coconut Squares

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!

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Dessert, Snack

Cuisine: North American

Keyword: bar cookies, coconut, cookies

Servings: 40 cookies

Calories: 188kcal

Author: Julia Pinney

Ingredients

For the base:

• 1 Cup butter melted
• 1 Cup brown sugar
• 2 Cups all purpose flour
• 1 Teaspoon 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

US Customary – Metric

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.

Nutrition Facts

Chewy Coconut Squares

Amount Per Serving (1 square)

Calories 188 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 7g44%

Cholesterol 31mg10%

Sodium 181mg8%

Potassium 91mg3%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 16g18%

Protein 2g4%

Vitamin A 222IU4%

Vitamin C 1mg1%

Calcium 40mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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