Coconut Bars
A buttery, coconut-y, gooey and rich center atop a brown sugar butter crust. Topped with slightly toasted shredded coconut. Truly perfection in a bar for any coconut lover.
Ingredients
Crust
- 2 cups flour
- 1 cup light brown sugar, packed
- 1 cup unsalted butter, melted
- 1/4 tsp salt
Filling
- 3 eggs at room temp
- 1 can sweetened condensed milk 14 oz
- 1/2 cup flour
- 1/4 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted
- 3 tsp vanilla extract
- 5 cups shredded, sweetened coconut
Instructions
- Preheat oven to 350°. Line a 9x13 baking dish with foil or parchment. Spray with nonstick spray.
- In a mixing bowl, add the melted butter and brown sugar. Stir together then add in the flour and salt until dough forms. Press into bottom of prepared baking dish. Use the bottom of a measuring cup to get it smooth and firmly press down all over. Bake for 14-17 minutes until edges are just looking a tiny bit browned. Reduce heat to 325° and let the crust cool for 10 minutes.
- While that is cooling, add all filling ingredients except the coconut to a bowl. Stir to fully combine. Then stir in 2 cups of coconut. Pour over the slightly cooled crust. Sprinkle the remaining 3 cups of coconut over the top and baking for 30-35 minutes, until the center is set and the coconut is just starting to brown a little on top. Remove from oven and cool to room temp. Good at room temperature for 3 days in an airtight container or up to 5 days in the refrigerator.