Chewy Coconut Bars
Chewy coconut bars with a buttery crust and a sweet coconut topping
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INGREDIENTS
Crust
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp fine salt
- 1 cup unsalted butter melted
- 1 tsp vanilla extract.
Coconut Layer
- 2 cups sweetened shredded coconut
- 14 oz sweetened condensed milk
- 2 large eggs
- 1/2 cup light brown sugar packed
- 2 tbsp all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp fine salt
- 1 tsp vanilla extract.
INSTRUCTIONS
Prep and Crust
- Heat oven to 350 F and line a 9 by 13 inch baking pan with parchment leaving overhang
- mix flour sugar and salt then stir in melted butter and vanilla until evenly moistened
- press crust mixture firmly into the pan in an even layer
- bake until lightly golden at the edges.
Coconut Layer and Bake
- Whisk condensed milk eggs brown sugar flour baking powder salt and vanilla until smooth then fold in shredded coconut
- spread topping evenly over hot crust and gently press to level
- bake until the top is set and golden and the center no longer jiggles
- cool completely in the pan then chill 30 minutes for clean cuts and slice into bars.
Notes
1. For extra chew do not overbake and cool fully before cutting | Swap unsweetened coconut but increase brown sugar by 2 tbsp | Add 1/2 cup chopped almonds or chocolate chips to the topping
Nutrition
Calories: 220kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g