Coconut Butter Bars Recipe

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Golden, chewy, and loaded with coconut flavor, these Coconut Butter Bars are a tropical twist on classic dessert bars. The combination of creamy butter, shredded coconut, and sweetened condensed milk creates an irresistible texture that melts in your mouth while offering a perfectly crisp top layer. It’s the kind of dessert that disappears fast—so you might want to make a double batch!

Perfect for potlucks, holiday trays, or just an afternoon treat, these bars are simple to whip up with pantry staples. No fancy equipment required, just a bowl, a whisk, and a deep love for anything buttery and coconutty.

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What Kind of Coconut Should I Use?

For the best texture and flavor, use sweetened shredded coconut. It gives the bars that soft chewiness with a touch of sweetness that balances perfectly with the butter-rich base. Unsweetened coconut can work if you prefer things less sweet, but the texture will be slightly drier. Want more coconut depth? Try toasting a portion of the coconut to sprinkle on top.

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Ingredients for the Coconut Butter Bars Recipe

Butter – You’ll need unsalted butter to create that rich, velvety base. It holds the bars together and adds a luscious flavor.

All-purpose flour – This gives the bars structure and just the right density.

Granulated sugar – Adds sweetness and helps the crust develop a slight crispness.

Salt – Just a pinch balances all the sweetness.

Vanilla extract – Rounds out the flavor and gives the bars a warm, inviting note.

Eggs – Help bind the filling and give it that custardy texture.

Sweetened condensed milk – Essential for the creamy, sweet filling layer.

Sweetened shredded coconut – The star of the show! Adds both flavor and that unforgettable chewy texture.

Optional: Chocolate shavings or chips – If you love coconut and chocolate together, a sprinkle on top goes a long way.

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How To Make the Coconut Butter Bars Recipe

Step 1: Make the Base Crust

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add the flour and salt, and mix until the dough comes together. Press this mixture evenly into the bottom of a greased or parchment-lined 9×13-inch baking pan. Bake for 12–15 minutes, or until lightly golden.

Step 2: Prepare the Coconut Filling

While the crust is baking, whisk together the eggs, sweetened condensed milk, and vanilla extract in a separate bowl until fully combined. Fold in the shredded coconut until evenly distributed throughout the mixture.

Step 3: Layer and Bake

Once the crust is out of the oven, pour the coconut mixture over the warm base. Spread it evenly with a spatula. If you’re adding chocolate chips or shavings, now’s the time to sprinkle them over the top.

Step 4: Final Bake

Return the pan to the oven and bake for another 25–30 minutes, or until the top is golden brown and the center is set. The edges should be slightly crisp, and a toothpick inserted in the center should come out mostly clean.

Step 5: Cool and Slice

Let the bars cool completely in the pan before slicing. For the cleanest cuts, chill them in the fridge for about 30 minutes before slicing into squares or rectangles.

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How to Serve and Store These Coconut Butter Bars

Serve these bars slightly chilled or at room temperature for the best texture. They pair beautifully with a cup of coffee or a scoop of vanilla bean ice cream for an indulgent treat. If you’re serving a crowd, cut them into small squares—they’re rich, so a little goes a long way.

To store, place them in an airtight container in the refrigerator for up to 5 days. You can also freeze them: layer with parchment paper and store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight or on the counter for a few hours before serving.

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Frequently Asked Questions

Can I use unsweetened coconut?

Yes, you can substitute with unsweetened shredded coconut if you prefer less sweetness. The texture may be slightly drier, so consider adding a tablespoon of extra condensed milk to balance it.

What kind of butter should I use?

Use unsalted butter for better control over flavor. If using salted butter, reduce or skip the added salt in the crust.

Can I make these bars gluten-free?

Absolutely. Swap the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure it contains xanthan gum for structure.

Do these need to be refrigerated?

While they can sit at room temp for a few hours, they store best in the refrigerator to maintain their texture and freshness.

Can I add other mix-ins?

Yes! Chopped pecans, white chocolate chips, or even dried pineapple pieces work wonderfully.

How do I get clean slices?

Chill the bars before slicing and use a sharp knife wiped clean between cuts. This helps keep the edges neat and crumb-free.

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Want More Coconut Dessert Ideas?

If these Coconut Butter Bars hit the sweet spot, here are more coconut treats you’ll love from Life with Jam:

• Coconut Tres Leches Cake for a dreamy, moist dessert soaked in three kinds of milk and layered with toasted coconut.
• Chocolate Coconut Turtles if you’re in the mood for chewy caramel and coconut with a chocolate shell.
• Pineapple Coconut Muffins that make the perfect tropical breakfast or snack.
• Coconut Rum Cupcakes for a grown-up twist with a boozy finish.
• Coconut Lemon Bars for those who love zesty citrus paired with rich coconut.

These recipes bring island vibes straight to your kitchen with a variety of textures and flavors.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you go full coconut or add in a chocolate swirl? Maybe a splash of rum?

I love hearing how you make these recipes your own. Questions are always welcome—let’s bake better together.

Find more of my daily dessert ideas on Pinterest – Life with Jam

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