Coconut Almond Bars Recipe
Delicious Coconut Almond Bars featuring a buttery crust topped with toasted sweetened coconut, sweetened condensed milk, milk chocolate chips, caramel drizzle, and crunchy sliced almonds. These bars combine rich almond flavor with a perfect balance of sweetness and texture, baked to golden perfection. Ideal for dessert or a special treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust Ingredients:
- 2/3 cup unsalted butter (softened)
- 1/4 cup light corn syrup
- 1/4 cup light brown sugar (packed)
- 1 1/2 teaspoon almond extract
- 1 large egg yolk
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
Filling Ingredients:
- 1 bag shredded, sweetened coconut (toasted, about 14 ounces)
- 1 can sweetened condensed milk (14 ounces)
- 1 teaspoon almond extract
Topping Ingredients:
- 1 bag milk chocolate morsels (12 ounces)
- 1/4 cup caramel sauce
- 1/2 cup sliced almonds
Instructions
- Toast the Coconut: Preheat your oven to 350°F. Spread the shredded sweetened coconut in a single layer on a large baking sheet. Bake for 10-15 minutes, stirring every 5 minutes to ensure even toasting. The coconut should turn lightly browned and fragrant. Remove from oven and allow to cool.
- Prepare the Crust Dough: In a large bowl, beat together the softened butter, light corn syrup, light brown sugar, 1 1/2 teaspoons almond extract, and egg yolk until the mixture is smooth and creamy. Gradually add in the all-purpose flour, baking powder, and kosher salt. Continue beating until all ingredients are fully combined and a dough forms.
- Parbake the Crust: Grease a 13×9-inch baking dish. Pat the dough evenly into the bottom of the dish. Bake in the 350°F oven for 5-6 minutes. The crust will not be fully cooked at this stage but will firm up slightly to hold the filling.
- Prepare and Add the Filling: In a separate bowl, combine the toasted coconut, 1 teaspoon almond extract, and sweetened condensed milk. Drop spoonfuls (about tablespoon size) of this mixture evenly over the partially baked crust. Return the baking dish to the oven and bake for another 20-22 minutes, or until the edges of the crust are lightly browned and the filling is set.
- Add Toppings and Cool: Remove the dish from the oven. Immediately sprinkle the milk chocolate morsels evenly over the hot bars so they melt slightly. Drizzle the caramel sauce on top, then sprinkle sliced almonds over everything. Allow the bars to cool completely at room temperature.
- Chill and Serve: Once cooled, cover the bars and refrigerate for at least 30 minutes to firm up. This helps the bars hold their shape and prevents them from becoming too soft. Slice into squares and enjoy!
Notes
- Be sure to toast the shredded coconut evenly to develop a rich flavor and pleasant texture.
- Partially baking the crust before adding the filling ensures it remains crisp and holds the filling well.
- Storing the bars in the refrigerator keeps them firm and easier to cut.
- You can substitute caramel sauce with homemade caramel or dulce de leche for a different flavor profile.
- For a nuttier taste, lightly toast the sliced almonds before adding them on top.
Keywords: coconut almond bars, toasted coconut dessert, almond extract bars, sweetened condensed milk bars, caramel chocolate bars
Find it online: https://tastygenius.com/coconut-almond-bars-recipe/
