Layered Coconut Bars
Delight your taste buds with these indulgent Layered Coconut Bars, a heavenly treat that’s as easy to make as it is to devour! Featuring a buttery shortbread crust, a luscious sweetened condensed milk layer, and a coconut-rich topping that bakes to golden perfection, these bars deliver a delightful mix of textures and flavors in every bite. Ready in just under an hour, this recipe requires simple, pantry-friendly ingredients like shredded sweetened coconut, all-purpose flour, and vanilla extract, making it an ideal choice for effortless baking. Whether you’re hosting a gathering or craving a sweet snack, these coconut bars are sure to impress. Perfectly portioned for 16 servings, they’re a crowd-pleaser with irresistible tropical flair.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 0.5 teaspoons salt
- 14 ounces sweetened condensed milk
- 1 teaspoons vanilla extract
- 3 cups shredded sweetened coconut
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and line it with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, cream together 1 cup of unsalted butter and 1/2 cup of granulated sugar until light and fluffy using a hand or stand mixer.
Add 2 cups of all-purpose flour and 1/2 teaspoon of salt to the wet ingredients. Mix until a crumbly dough forms.
Press the dough evenly into the prepared baking dish to form the base layer. Use the back of a spoon or a flat-bottomed object to smooth it out.
Bake the base layer in the preheated oven for 10-12 minutes, or until it is lightly golden. Remove from the oven and let it cool slightly while you prepare the coconut layer.
In a medium bowl, mix 14 ounces of sweetened condensed milk with 1 teaspoon of vanilla extract. Stir in 2 1/2 cups of shredded sweetened coconut until well combined.
Spread the coconut mixture evenly over the partially baked base layer, smoothing it out with a spatula.
Sprinkle the remaining 1/2 cup of shredded sweetened coconut evenly over the top to create a toasted finish.
Return the baking dish to the oven and bake for an additional 18-20 minutes, or until the top layer is golden brown and set.
Allow the bars to cool completely in the pan before lifting them out using the parchment paper overhang. Cut into 16 squares or bars and serve.
Nutrition Facts
Calories |
7238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.9 g | 395% | |
| Saturated Fat | 228.2 g | 1141% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 1954 mg | 85% | |
| Total Carbohydrate | 1099.6 g | 400% | |
| Dietary Fiber | 56.5 g | 202% | |
| Total Sugars | 767.0 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1284 mg | 99% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3263 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
