Coconut Butter Bars

Coconut Butter Bars are soft, chewy dessert bars layered with rich coconut filling over a buttery brown sugar crust.

With their gooey center, golden toasted coconut top, and slight caramel-like flavor, these bars are a dream for coconut lovers and a delightful addition to any dessert tray.

Why You’ll Love This Recipe

Simple ingredients you likely already have on hand

Perfect texture – buttery, chewy, and toasty all at once

Crowd-pleasing for holidays, potlucks, or gifting

Easy to make with just two layers and minimal effort

Delivers big flavor with sweetened condensed milk and coconut

Key Ingredients

Flour & Brown Sugar: Form the sweet, soft crust base

Butter: Provides richness and moisture in both layers

Sweetened Condensed Milk: Makes the filling thick and creamy

Eggs: Help the filling set and hold together

Shredded Sweetened Coconut: Delivers flavor, chewiness, and a golden toasted top

Coconut Butter Bars

Ingredients:

Crust:

2 cups flour

1 cup brown sugar, packed

1 teaspoon salt

1 cup butter (2 sticks), melted

Filling:

1/2 cup flour

1 (14 oz) can sweetened condensed milk

2 tablespoons granulated sugar

3 eggs

1/4 cup butter, melted

2 teaspoons vanilla extract

1 teaspoon salt

3 cups sweetened shredded coconut

1 cup sweetened shredded coconut, additional for topping

Instructions:

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.

In a medium-sized mixing bowl, combine the flour, brown sugar, salt, and melted butter for the crust. Stir until everything is fully blended and forms a soft dough.

Press the crust mixture evenly into the bottom of your prepared baking pan using a spatula or clean hands.

Bake the crust for 13–15 minutes, or until lightly golden around the edges.

While the crust is baking, prepare the filling. In a large bowl, whisk together the flour, sweetened condensed milk, sugar, eggs, melted butter, vanilla, salt, and 3 cups of shredded coconut until well combined.

Pour the coconut filling over the warm crust and spread it out into an even layer. Sprinkle the remaining 1 cup of coconut evenly over the top.

Return the pan to the oven and bake for 25–28 minutes, or until the center is set and the top coconut is lightly browned.

Let the bars cool completely in the pan before cutting them into squares or bars for serving.

Recipe Notes

Use sweetened shredded coconut for the best chewy texture and caramelized top. Unsweetened coconut will work but results in a less sweet, drier bar.

Let the bars cool completely before slicing to allow the filling to fully set. For extra clean slices, chill them in the refrigerator for 1–2 hours before cutting.

Line the pan with parchment paper for easy removal. Leave a slight overhang on the sides so you can lift the bars out after cooling.

Don’t overbake! The filling should be set in the middle but still soft. It will continue to firm up as it cools.

Lightly press down the top layer of coconut before baking so it adheres better and browns more evenly.

Fresh eggs work best for structure. Room-temperature eggs also mix more smoothly into the filling.

Use good-quality vanilla extract to enhance the sweet, creamy coconut flavor.

Eclair Cake

Veal Cotoletta

Strawberry Sheet Cake

Brown sugar in the crust adds a subtle caramel note that pairs perfectly with the coconut and condensed milk.

Nutrition Information

(Per Bar — based on 24 bars)

Kitchen Equipment Needed

9×13-inch baking dish

Mixing bowls (medium & large)

Spatula or wooden spoon

Whisk

Measuring cups and spoons

Oven and cooling rack

Optional: parchment paper

Recipe Swaps and Variations

Add chocolate chips to the filling for a Mounds bar-inspired twist

Use unsweetened coconut if you prefer less sweetness

Add chopped nuts like pecans or macadamia for crunch

Try almond extract in place of vanilla for a different flavor

Use gluten-free flour blend to make it GF-friendly

How to Store Leftovers

Room Temperature: Store in an airtight container for up to 3 days

Refrigerator: Keeps well up to 1 week

Freezer: Freeze in layers with parchment between, sealed in a container or freezer bag, for up to 2 months

To Serve: Let frozen bars thaw at room temp or warm briefly in the microwave

Food and Drink Pairings

Drink pairings: Coffee, black tea, or vanilla chai

Serve with: A scoop of vanilla ice cream or fresh berries for contrast

On a dessert tray: Pair with lemon bars, brownies, or chocolate truffles

Frequently Asked Questions:

Can I use unsweetened coconut instead of sweetened?

Yes, but it will change the flavor and sweetness.

Consider adding a little more sugar to the filling if you do.

Do I have to melt the butter or can I use softened?

Melted butter is key here—it helps bind the crust and create the right texture in the filling.

Can I make this recipe gluten-free?

Yes! Substitute a 1:1 gluten-free flour blend for all-purpose flour.

Will this work in a different size pan?

Yes, but adjust baking time accordingly.

A smaller pan yields thicker bars and needs more time.

Can I double the recipe?

You can, but use two pans rather than one large one for even baking.

Why is my crust too soft or soggy?

It may be underbaked.

Make sure the crust is lightly golden before adding the filling.

Can I make the crust ahead of time?

Yes! Bake the crust, let it cool, and refrigerate it up to 2 days in advance.

How do I know when the filling is set?

The top should be lightly golden, and the center should no longer jiggle when gently shaken.

Should I toast the coconut before adding it?

Not necessary—the coconut on top will toast naturally during baking.

How can I cut the bars cleanly?

Let them cool completely, refrigerate for cleaner cuts, and use a sharp knife wiped clean between slices.