Buttery Coconut Bars Recipe

Buttery Coconut Bars Recipe

My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up liking


2 cups all-purpose flour

1 cup packed brown sugar

1/2 teaspoon salt

1 cup butter, melted


3 large eggs

1 can (14 ounces) sweetened condensed milk

1/2 cup all-purpose flour

1/4 cup packed brown sugar

1/4 cup butter, melted

3 teaspoons vanilla extract

1/2 teaspoon salt

4 cups sweetened shredded coconut, divided


Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides.

In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°.

In a large bowl, whisk the first seven filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment paper, remove from pan. Cut into bars. Yield: 3 dozen.