Bready or Not: Coconut Bars

Posted by on Aug 14, 2019 in Blog, blondies, Bready or Not, cookies | 0 comments

These Coconut Bars are easy to make and absolutely delicious!

Bready or Not: Coconut Bars

I say that, and I don’t typically like coconut. As a kid, I hated all candy bars with coconut. To me, the texture was the problem. It was chewy and dry in a horrible way.

Bready or Not: Coconut Bars

In contrast, these bars are chewy in a fantastic way. The shortbread base pairs well with the coconut top.

Bready or Not: Coconut Bars

They even look pretty, don’t they? That’s because the recipe holds back a quarter of the coconut to go on top. That way it ends up crisping up in a lovely way.

Bready or Not: Coconut Bars

I modified this recipe from Taste of Home Magazine, December 2015, where the original notes describe it as an American take on the Filipino coconut cake called bibingka. I don’t think I’ve ever tried that–if I have, it was like 20 years ago–so I can’t vouch as to how close it is.

Bready or Not: Coconut Bars

But what I can say is that this is a fantastic recipe by its own merits. This is the kind of recipe that would be bright and pleasant at the holidays, and also perfect for a summer cook-out.


Bready or Not: Coconut Bars

This easy recipe results in deliciously chewy Coconut Bars, perfect to indulge in year-round.
Course: Breakfast, Dessert, Snack
Keyword: bars
Author: Beth Cato



  • 2 cups all-purpose flour
  • 1 cup brown sugar packed
  • 1/2 teaspoon salt
  • 1 cup unsalted butter melted


  • 3 large eggs
  • 14 oz sweetened condensed milk can
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar packed
  • 1/4 cup unsalted butter melted
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 4 cups flaked coconut divided


  • Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply nonstick spray.
  • In a big bowl, mix together the flour, brown sugar, and salt, followed by the melted butter. Sprinkle into the prepared pan and compress it to form an uneven layer. Bake for 12 to 15 minutes, until light brown. Cool on a wire rack for at least 10 minutes.
  • Reduce oven temperature to 325-degrees.
  • In a big bowl, whisk together the eggs, sweetened condensed milk, flour, brown sugar, butter, vanilla extract, and salt. Stir in 3 cups of coconut. Pour atop the crust. Sprinkle the remaining 1 cup coconut over the top.
  • Bake for 25 to 30 minutes, until the coconut is turning golden brown.
  • Cool completely at room temperature. Lift onto cutting board using foil; slice contents into bars.

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