Chewy Coconut Bars Recipe

Method:

Step 1: Preheat the Oven and Prepare the Baking Dish

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch square baking dish with parchment paper. This will make it easier to remove the bars once baked.

Step 2: Mix the Dry Ingredients

1. Combine Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Set this aside.

Step 3: Make the Coconut Batter

1. Cream the Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar. Beat until light and fluffy, about 2-3 minutes.
2. Add the Eggs: Add the eggs one at a time, beating well after each addition. This ensures that the eggs are fully incorporated into the butter-sugar mixture.
3. Stir in Vanilla and Condensed Milk: Mix in the vanilla extract and condensed milk until fully combined.
4. Incorporate the Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Add the Coconut: Stir in the sweetened shredded coconut until evenly distributed throughout the batter.

Step 4: Bake the Bars

1. Spread the Batter: Pour the batter into the prepared baking dish and use a spatula to spread it evenly in the pan.
2. Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown, and a toothpick inserted in the center comes out clean.
3. Cool: Once baked, remove the coconut bars from the oven and allow them to cool completely in the pan. If you used parchment paper, you can lift the bars out of the pan for easier slicing.

Step 5: Optional Chocolate Topping

1. Add Chocolate Chips: If you like a chocolatey twist, sprinkle chocolate chips over the top of the warm coconut bars once they’re out of the oven. Let them sit for a few minutes so the chocolate chips can melt, then spread the melted chocolate evenly over the top with a spatula.
2. Let the Bars Set: Allow the bars to cool completely so the chocolate can harden (if you used chocolate chips). Then slice into squares.

Tips for Success:

• Coconut Type: You can use sweetened shredded coconut for this recipe, but you can also experiment with unsweetened coconut for a less sweet option.
• Storage: Store leftover coconut bars in an airtight container at room temperature for up to 5 days, or refrigerate for longer shelf life.
• Customization: Feel free to get creative by adding chopped nuts like almonds or pecans for a crunchy twist, or even adding a drizzle of caramel over the top for extra sweetness.
• Perfect for Gifting: If you’re making these for a gift, you can wrap them in cute packaging and give them away as a sweet homemade treat.

Why These Chewy Coconut Bars Are So Irresistible:

These coconut bars are incredibly versatile—whether you serve them as an after-school snack, a dessert for your next gathering, or simply enjoy them with a cup of coffee, they’re bound to please everyone. The chewy texture from the shredded coconut combined with the sweetness from the condensed milk creates a mouthwatering treat that’s hard to resist. With just a few basic ingredients, these bars are easy to whip up and even easier to eat.