I love this recipe because it’s simple to make and uses ingredients I usually already have in my pantry. The combination of buttery crust, creamy condensed milk, and shredded coconut creates a dessert that’s sweet, chewy, and perfectly balanced. The bars bake beautifully and slice neatly after chilling, making them great for parties, potlucks, or a homemade gift. Plus, the optional chocolate topping adds just the right touch of indulgence.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup unsalted butter, softened 2 cups all-purpose flour 1/2 cup granulated sugar 1/4 teaspoon salt 2 teaspoons vanilla extract 2 large eggs 1 can (14 ounces) sweetened condensed milk 2 1/2 cups sweetened shredded coconut 1/2 cup chocolate chips or shavings (optional)
Directions
I preheat my oven to 350°F (175°C) and grease or line a 9×13-inch baking pan with parchment paper for easy cleanup.
In a large mixing bowl, I cream together the butter and sugar until the mixture is light and fluffy. Then, I add the flour and salt and mix until a soft dough forms.
I press the dough evenly into the bottom of the prepared pan and bake it for 12–15 minutes, until the crust turns lightly golden.
While the crust bakes, I whisk together the eggs, condensed milk, and vanilla extract in another bowl, then fold in the shredded coconut until everything is well combined.
I pour the coconut mixture over the baked crust, spreading it evenly. If I’m using chocolate chips, I sprinkle them over the top.
I bake the bars for another 25–30 minutes, until the top is golden and set.
Once baked, I let the bars cool completely. For cleaner slices, I like to chill them in the fridge for about 30 minutes before cutting into squares.
Servings and Timing
This recipe makes about 24 bars. It takes around 15 minutes to prep and 45 minutes to bake, for a total time of about 1 hour.
Variations
I sometimes add a handful of chopped nuts like almonds or macadamias for a bit of crunch. For a chocolate-coconut combo, I drizzle melted chocolate over the top once the bars have cooled. If I’m in the mood for a fruity twist, I mix a few tablespoons of crushed pineapple or lime zest into the coconut filling. For a more decadent version, I layer a thin spread of caramel sauce between the crust and the filling before baking.
Storage/Reheating
I store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If I need to store them longer, I freeze them for up to 2 months, separating layers with parchment paper. To enjoy them again, I thaw them at room temperature or warm slightly in the microwave for a soft, chewy texture.
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, but I usually add an extra tablespoon of sugar to balance the flavor.
Can I make these bars ahead of time?
Definitely! I often bake them the day before and store them chilled until serving.
What kind of chocolate works best for topping?
I like using semi-sweet chocolate chips, but dark or white chocolate also tastes great.
Can I use a different size pan?
Yes, I sometimes use a smaller 8×8-inch pan for thicker bars; just extend the baking time slightly.
How do I keep the crust from getting too hard?
I make sure not to overbake the crust during the first bake—it should be lightly golden, not brown.
Can I make these gluten-free?
Yes, I use a 1:1 gluten-free flour blend instead of regular all-purpose flour.
How do I know when the bars are done baking?
I bake until the top is golden and the center feels set but slightly soft—it will firm up as it cools.
Can I use coconut milk instead of condensed milk?
No, condensed milk is essential for sweetness and texture, while coconut milk is too thin.
What’s the best way to cut clean slices?
I chill the bars first, then use a sharp knife wiped clean between cuts.
Can I toast the coconut before adding it?
Yes, lightly toasting the coconut adds a nutty flavor and extra crunch that I really enjoy.
Conclusion
These Coconut Butter Bars are one of my go-to desserts when I want something rich, chewy, and packed with coconut flavor. I love the buttery crust, creamy coconut layer, and the ease of making them with simple ingredients. Whether I’m baking for a crowd or just treating myself, these bars always turn out beautifully and taste like a little slice of tropical heaven.
Coconut Butter Bars are rich, chewy dessert bars with a buttery crust and a creamy coconut filling made with sweetened condensed milk. Baked until golden and optionally topped with chocolate, they deliver a perfect balance of sweetness, texture, and tropical flavor in every bite.
Ingredients
1 cup unsalted butter, softened
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1 can (14 ounces) sweetened condensed milk
2 1/2 cups sweetened shredded coconut
1/2 cup chocolate chips or shavings (optional)
Instructions
Preheat oven to 350°F (175°C) and grease or line a 9×13-inch baking pan with parchment paper.
In a large mixing bowl, cream together butter and sugar until light and fluffy. Add flour and salt, mixing until a soft dough forms.
Press dough evenly into the bottom of the prepared pan and bake for 12–15 minutes, until lightly golden.
In another bowl, whisk together eggs, condensed milk, and vanilla extract. Fold in shredded coconut until well combined.
Pour the coconut mixture over the baked crust and spread evenly. Sprinkle chocolate chips over the top if using.
Bake for 25–30 minutes, until the top is golden and set.
Let bars cool completely. Chill for 30 minutes before cutting into squares for cleaner slices.
Notes
Add chopped almonds or macadamias for crunch.
Drizzle with melted chocolate or caramel after cooling for added richness.
Mix in crushed pineapple or lime zest for a tropical twist.
Use a smaller 8×8-inch pan for thicker bars, adjusting bake time.
