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These coconut bars are rich and sinful, but easy to make with standard pantry items.
Yep, that’s what these coconut bar cookies are. Of course they’re rich and buttery and loaded with calories–who’d have guessed, right?
There’s one good thing about all this forbidden decadence; they are so rich, a small portion will certainly suffice.
They’re packed with coconut so if you’re a coconut freak like I am, you are going to fall in love with these bars. Yet another thing to fall in love with is how easy they are to make. And since you can use the same bowl you made the base in, there’s little to clean up.
Straight From The Cupboard
These coconut bars use common ingredients I’m sure everyone has on hand.
With these you can dust off that can of condensed milk that’s taking up shelf space as well as that bag of coconut that’s been sitting on the shelf. The rest are so common like flour, brown sugar and eggs.
In fact, you’ll wonder how such simple things can combine to make something so delicious. I’m still amazed and I’ve been cooking for ages. Now I stick to mostly simple dishes and treats since they taste best. A lot of stuff you have to fuss over really isn’t worth the fuss.
Parchment Is Necessary
You’re working with very sticky stuff here. Ordinary greasing or spraying just isn’t going to cut it. You must use parchment.
When you line the pan, make sure there’s an overhang on both sides (the long sides) so that you can grab the overhang to lift out the cookies. Another good, but secondary reason for using a parchment lining is that clean-up will be easier. You may get some seepage, but overall removing the bars will be pretty easy.
Buttery Coconut Bars
- 2 cups flour
- 1 cup brown sugar
- 1 cup butter melted
- 1/2 tsp salt
- 3 eggs at room temp
- 1 14 oz can condensed milk
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup butter melted
- 2 tsp vanilla
- 1/2 tsp salt
- 3 cups sweetened shredded coconut
- 1 cup sweetened shredded coconut
- Preheat oven to 350F/180C. Line a 13x9 baking dish with parchment and let the ends extend up and over the sides.
- Mix the dry crust ingredients in a large bowl till they’re well blended. Add the melted butter mixing well. Press into the bottom of the prepared pan.
- Bake for 12-15 min, until light brown. Remove and cool 10 minutes on a rack. Reduce oven temperature to 325F/160C.
- In a large bowl, whisk all the filling ingredients, except the coconut, until well blended. Fold in the coconut. Pour filling over the crust and sprinkle top with the remaining 1 cup of coconut.
- Bake for 25-30 minutes, until top is a light golden brown. Cool completely on wire rack.
- Lift cooled bars out of the pan using the parchment overhang. Cut into bars.