Vanilla Coconut Bars
Delight your taste buds with these irresistible Vanilla Coconut Bars, a heavenly treat that combines the buttery richness of a golden crust with the chewy sweetness of a coconut topping. This easy dessert recipe features simple pantry staples like unsalted butter, vanilla extract, and shredded unsweetened coconut, elevated by the decadent creaminess of sweetened condensed milk. Perfectly baked to a luscious golden hue, these bars are a crowd-pleasing option for potlucks, holiday gatherings, or mid-week indulgence. With just 20 minutes of prep and 25 minutes in the oven, you'll have 12 generously portioned bars ready to enjoy. Plus, they store beautifully, making them a convenient make-ahead snack or dessert. Whether you’re a fan of classic coconut desserts or looking for an easy treat with a touch of elegance, these Vanilla Coconut Bars are guaranteed to impress!
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Recipe Information
Ingredients
- 120 grams Unsalted butter
- 100 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 150 grams All-purpose flour
- 120 grams Shredded unsweetened coconut
- 397 grams Sweetened condensed milk
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 180°C (350°F) and line a 20x20cm (8x8-inch) square baking pan with parchment paper, leaving some overhang for easy removal later.
In a mixing bowl, cream the unsalted butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the vanilla extract until combined.
Gradually add the all-purpose flour and salt to the butter mixture. Mix on low speed until a crumbly dough forms.
Press the dough evenly into the prepared pan to form the base layer.
Bake the crust for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let it cool slightly while preparing the topping.
In a medium bowl, combine the shredded unsweetened coconut with the sweetened condensed milk. Mix well until fully incorporated.
Spread the coconut mixture evenly over the slightly cooled crust layer, smoothing it out with a spatula.
Return the pan to the oven and bake for an additional 15-20 minutes, or until the top is golden brown.
Remove from the oven and place the pan on a cooling rack. Allow the bars to cool completely in the pan before lifting them out using the parchment overhang.
Slice into 12 equal bars and serve. Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.5 g | 233% | |
| Saturated Fat | 128.8 g | 644% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 63 mg | 3% | |
| Total Carbohydrate | 245.5 g | 89% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 110.0 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 547 mg | 12% | |
*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.
