Coconut Dream Bars

These coconut dream bars feature a buttery shortbread base, a rich and creamy filling, and a golden toasted coconut topping. With their perfect balance of crunchy, chewy, and gooey textures, they deliver a simple yet irresistible tropical-inspired dessert.

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Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: bars

Calories: 320kcal

Author: Chloe White

Cost: $4

Equipment

9x13 inch baking pan
Mixing bowls
electric mixer or whisk
spatula
Parchment paper

Ingredients

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
3/4 cup unsalted butter, softened
1/4 tsp salt
1 tsp vanilla extract
14 oz sweetened condensed milk
2 cups sweetened shredded coconut
2 large eggs
1/2 tsp coconut extract (optional)

Instructions

Preheat oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
Cream butter and sugar together until light and fluffy.
Mix in flour and salt until a soft dough forms.
Press dough evenly into the prepared pan.
Bake for 15 minutes until lightly golden.
Whisk eggs and sweetened condensed milk together in a bowl.
Add coconut extract and mix well.
Pour mixture over hot crust.
Sprinkle shredded coconut evenly on top.
Bake for 25–30 minutes until golden brown and set.
Cool completely before slicing into bars.

Notes

Do not underbake the shortbread base—it should be firm before adding filling. Allow bars to cool completely (at least 2 hours) before slicing for clean cuts. Watch coconut closely during the final minutes to prevent burning. Store in an airtight container up to 3–4 days.

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