A simple buttery crust topped with a chewy coconut filling.
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 24Bars
Calories 356kcal
Author Ayla O'Neill
Equipment
9x13 baking pan
Ingredients
2cupsall-purpose flour
1cuppacked brown sugar
½teaspoonsalt
1cupunsalted buttermelted
Coconut Layer
114 oz cansweetened condensed milk
3large eggs
½cupall-purpose flour
¼cupbrown sugar
¼cupunsalted buttermelted
1tablespoonvanilla extract
½teaspoonsalt
4cupssweetened shredded coconutdivided
Instructions
Preheat oven to 350°. Prepare a 9 x 13-inch baking pan by lining with parchment paper.
To make the crust, in a medium bowl, mix flour, brown sugar and salt. Stir in 1 cup melted butter and mix until well combined.
Press crust into the bottom of the prepared pan. Bake until golden brown, 12-15 minutes. Reduce oven to 325°.
To make the coconut layer, in a large bowl, stir together the sweetened condensed milk, eggs, flour, brown sugar, melted butter, vanilla extract, and salt. Stir in 3 cups coconut.
Spread coconut layer evenly over crust. Sprinkle remaining coconut over top.
Bake until golden brown, 25-30 minutes.
Notes
This makes 24 large squares. If taking to share I would cut them in half further to make 48 bars.