Dessert

Coconut Butter Bars Recipe

ByCharlotte Montgomery January 8, 2026January 8, 2026

Introduction

Coconut Butter Bars are a decadent treat combining a buttery crust with a rich, coconut-filled center. With their golden top and chewy texture, they make a perfect dessert or snack to satisfy your sweet tooth.

The image shows three square pieces of a dessert bar on a white plate, each with two distinct layers. The bottom layer is a light brown, crumbly crust with a slightly uneven texture. The top layer is thick and creamy with a pale yellow color, speckled with shredded coconut giving it a rough, flaky surface. The top also has small golden-brown spots that add color contrast. The plate rests on a white marbled texture, and the overall lighting highlights the moist texture of the dessert bars. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350 degrees F and lightly grease a 9×13-inch baking dish.
Step 2: In a medium bowl, combine the crust ingredients: flour, brown sugar, salt, and melted butter. Mix until a dough forms, then press evenly into the prepared baking dish.
Step 3: Bake the crust for 13 to 15 minutes, until it’s golden brown.
Step 4: While the crust bakes, prepare the filling by mixing together the flour, sweetened condensed milk, granulated sugar, eggs, melted butter, vanilla extract, salt, and 3 cups shredded coconut in a large bowl.
Step 5: Pour the filling over the baked crust and spread it into an even layer. Sprinkle the additional 1 cup shredded coconut evenly on top.
Step 6: Bake for another 25 to 28 minutes, until the filling is set in the middle and the coconut on top starts to brown.
Step 7: Allow the bars to cool completely before slicing into squares and serving.

Tips & Variations

For a nutty twist, add chopped toasted almonds or macadamia nuts to the filling.
Use unsweetened shredded coconut if you prefer a less sweet, more natural coconut flavor.
Make sure the crust is cooled slightly before adding the filling to prevent it from becoming soggy.

Storage

Store coconut butter bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat gently in the microwave for a few seconds to soften before serving.

How to Serve

A close-up of two square pieces of coconut bars stacked on a white plate, each bar showing three layers: a light golden brown crust at the bottom, a thick creamy yellowish middle layer with visible shredded coconut, and a top layer covered in moist, fluffy shredded coconut with a slightly toasted edge. The white plate sits on a white marbled texture surface, and a baking pan with more bars is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter. Just reduce or omit additional salt in the recipe to balance the flavors.

How do I know when the bars are fully baked?

The bars are done when the filling is set in the center and the top coconut turns a light golden brown. The edges may be slightly firmer, and the center should not jiggle.