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Buttery Coconut Bars

Rich, buttery bars topped with sweet shredded coconut for a simple, crowd-pleasing dessert.
Prep Time10 minutes
Cook Time42 minutes
Total Time52 minutes
Servings: 20 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 1 cup butter melted
  • 3 large eggs
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup butter melted
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 (14-ounce) package angel hair sweetened shredded coconut reserve 1 cup for topping

Instructions

  • Preheat the oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper or foil, leaving an overhang for easy removal.
  • Make the crust: in a large bowl combine 2 cups all-purpose flour, 1 cup packed light brown sugar, 1/2 teaspoon salt, and 1 cup melted butter. Stir until evenly combined, then press the mixture firmly and evenly into the bottom of the prepared pan.
  • Bake the crust for 12 to 14 minutes, until lightly browned. Remove from the oven and set aside.
  • Prepare the filling: in a large bowl whisk together 3 large eggs, the 14-ounce can sweetened condensed milk, 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/4 cup melted butter, 2 teaspoons vanilla extract, and 1/4 teaspoon almond extract until smooth and combined.
  • Fold in the coconut, reserving 1 cup to sprinkle on top. Pour the filling evenly over the pre-baked crust, then sprinkle the reserved 1 cup of shredded coconut over the filling.
  • Bake the assembled bars for 25 to 30 minutes, until the filling is set and edges are lightly golden. Remove from oven and let cool completely in the pan before lifting out and cutting into squares.

Equipment

  • 9x13 inch Baking Dish
  • Parchment Paper
  • large mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula

Notes

  • Let bars cool completely before cutting for clean squares.
  • You can line the pan with foil for easier removal.
  • Use packed brown sugar for accurate sweetness.
  • Reserve 1 cup coconut to ensure an even topping.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.