Sometimes there are recipes that I want to make because I think it would be beautiful to photograph and other times it is simply just to eat. This was one of those recipes that was purely to get a sugar rush. It's simple af and not that interesting. But I was at home all day with nothing to do so decided to try and get a photo or two in. The light was just right in the moment so I'm happy I did. I like a record of what I made, and if the photo is something I'm even moderately proud of, even better.

With these bars, I suggest eating them cold, straight out of the fridge. I didn't even wait for them to cool before trying one. When they are warm, they tasted far too sweet for me. I literally couldn't even finish one bar. So after a few photos, I cut them all up and just threw them in the fridge, telling my roommates to go at 'em. They seemed to really like them. I was shocked, they normally don't go for the overly sweet. So I tried them again. For whatever reason, these bars cold taste so much better. The crust gets really hard, the coconut becomes even chewier, the sugar begins to subside. So try to be a grown up and wait till these are completely cold before you start snacking on them. Something which is very hard for me to accomplish.

coconut bars


2 cups (250g) AP flour

1 cup (200g) brown sugar

1/2 tsp salt

1 cup (226g) butter, melted


3 eggs

14 oz sweetened condensed milk

1/2 cup (62g) AP flour

1/4 cup (50g) brown sugar

1/4 cup (56g) butter, melted

1 tbsp vanilla

1/2 tsp salt

4 cups flaked coconut, divided

Oven 350F. 13x9 baking pan lined with parchment.

Mix all of the crust ingredients together in a bowl. Dump into the prepared pan and press into an even layer. Bake for 20-25 minutes until light brown. Let cool completely.

Reduce oven to 325F.

Whisk together all the filling ingredients except the coconut. Once smooth, stir in 3 cups of coconut. Pour over the prepared crust and sprinkle the remaining 1 cup of coconut over. Bake 30-40 minutes until the filling is set and the coconut is lightly browned on top. 

Let cool completely then cut.