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Coconut Bars
Credit:
Victor Schrager
Recipe Summary
Yield: Makes 4 dozen
Ingredients
Ingredient Checklist
Vegetable-oil cooking spray
1 pound grated fresh coconut or unsweetened shredded coconut
2 3/4 cups sugar
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
Cook's Notes
The bars can be stored in an airtight container for up to one week.
Gallery
Coconut Bars
Credit:
Victor Schrager
Recipe Summary
Yield: Makes 4 dozen
Gallery
Coconut Bars
Credit:
Victor Schrager
Coconut Bars
Credit:
Victor Schrager
Coconut Bars
Recipe Summary
Yield: Makes 4 dozen
Recipe Summary
Yield: Makes 4 dozen
Yield: Makes 4 dozen
Makes 4 dozen
Ingredients
Ingredients
- Vegetable-oil cooking spray
- 1 pound grated fresh coconut or unsweetened shredded coconut
- 2 3/4 cups sugar
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
Directions
Coat a rimmed baking sheet with cooking spray. Stir together remaining ingredients in a large saucepan. Cook over medium-low heat, stirring almost constantly, until mixture thickens and forms a cohesive mass, about 30 minutes.
Pour mixture onto prepared sheet. With an offset spatula, spread 1/2 inch thick; shape into a 12-by-13-inch rectangle. Let cool completely, then cut into 1 1/2-by-2-inch rectangles.
Cook's Notes
The bars can be stored in an airtight container for up to one week.
Cook’s Notes
The bars can be stored in an airtight container for up to one week.
Reviews (47)
Add Rating & Review
150 Ratings
5 star values:
28
4 star values:
34
3 star values:
59
2 star values:
22
1 star values:
7
Load More Reviews
Reviews (47)
Add Rating & Review
150 Ratings
5 star values:
28
4 star values:
34
3 star values:
59
2 star values:
22
1 star values:
7
Add Rating & Review
150 Ratings
5 star values:
28
4 star values:
34
3 star values:
59
2 star values:
22
1 star values:
7
150 Ratings
5 star values:
28
4 star values:
34
3 star values:
59
2 star values:
22
1 star values:
7
150 Ratings
5 star values:
28
4 star values:
34
3 star values:
59
2 star values:
22
1 star values:
7
- 5 star values:
- 28
- 4 star values:
- 34
- 3 star values:
- 59
- 2 star values:
- 22
- 1 star values:
- 7
Martha Stewart Member
Rating: 1.0 stars
03/12/2020
After cooking over medium low heat for 30 minutes as directed, the mixture was still soupy. I increased the heat to medium for another 30 minutes and figured they had to be done, so I poured the mixture into the pan, hoping it would set up. Still a gooey mess. I kneaded confectioner's sugar into the mix, rolled into balls, coated in ground almonds then flattened to achieve something like a coconut pattie. I think the sugar quantity is way too high. Also, why not give a temperature to reach instead of the vague "cohesive mass?" At least then I would have known when it was really done. Very disappointing for the time, effort and cost of ingredients.
Martha Stewart Member
Rating: 3 stars
06/10/2018
This were OK, I cooked about 45 minuets and decided these were not going to be bars but more like candy. I added chopped almonds before I spread in pan and topped with chocolate. My husband loved my Almond Joy Bars. Not bad but I will not go to this much trouble again.
Martha Stewart Member
Rating: Unrated
01/18/2017
I made this without adding sugar since I used 397 g. sweetened shredded coconut. I pour the evaporated milk into a non-stick pot and stirred in the condensed milk, 1/4 tsp salt, and then the coconut. Stirring the mixture occasionally and added a box of raisins as it starts to thicken. Cooking time is 45 mins over med. fire. It came out golden brown and so good! I uploaded the photo in my instagram account-Merdessa Abellanosa
Martha Stewart Member
Rating: Unrated
03/11/2014
I too used sweetened coconut but I used a bit extra and cut the sugar down 1/4 cup. I started it on mid-low and then raised the temp, kept stirring and lowered it when it started to boil. I had it on the element for 40 mins and kept raising and lowering the heat. Just before the timer went off it started thickening real well. By the time the timer went off it was nice and thick. I used a 9x13 cake pan. It was very sweet but really good.
Martha Stewart Member
Rating: 5 stars
09/11/2013
While making these, I realized I used sweetened coconut and the full amount of sugar...Eek! Like some the others have mentioned, it was not turning into a cohesive mass so I cranked up the heat to high, stirred constantly and crossed my fingers. It turned a warm caramel-y brown (although not like the picture, I did not mind) and I wasn't sure about the thickness but I put it in the pan to cool anyway. Long story short, they turned out AMAZING...just not the same color. Just crank the heat!
Martha Stewart Member
Rating: Unrated
02/19/2009
I will have to try these!! They sound yummy!! I will pour dark chocolate over the top--like a mounds bars :) Sounds good.
You have to make sure that you keep it over the heat long enough - till thickened....can't wait!!
Martha Stewart Member
Rating: Unrated
01/04/2009
this recipe was so easy to make, my family loved it, thank u
Martha Stewart Member
Rating: Unrated
12/27/2008
I made these too thinking maybe I could get it to work even though many other people did not. It never hardened. So we used it as icing on a german chocolate cake. It was great as icing! I wonder where it went wrong?
Martha Stewart Member
Rating: Unrated
12/25/2008
This is NOT a simiple recipe.... did not firm up as others have indicated.. something is wrong... waste of money, and food... and I have no dessert.. they don't work Martha and company...
Martha Stewart Member
Rating: Unrated
12/23/2008
I too had problems with this recipe After 45 minute, they never got thick. I let them set, tried baking them and finaly ended up throwing them in the trash, Never again will I make a Martha recipe without checking the comments. Martha should delete this one from the web site.
Martha Stewart Member
Rating: Unrated
12/20/2008
These bars sounded delicious and they are but I can't cut them into bars. I put them in the refrigerator to harden but they are still sticky. I'm not sure what I will do with them. Maybe roll them in balls and dip in chocolate so that they have some sort of shape. They are similiar to the inside of a mounds candy bar. Something is definately not right with this recipe.
Martha Stewart Member
Rating: Unrated
12/18/2008
These were a disaster for me...so sad, after 45 minutes of stirring. (I poured them in the pan after 30 but they were so runny I put them back in the pot and stirred some more.) A lot of time and good ingredients to throw in the trash. It sounded so simple; I don't understand why they didn't work out.
Martha Stewart Member
Rating: Unrated
12/05/2008
WHAT A HORRIBLE MESS! Cooked as directed for 30 minutes and mixture was still thin and runny. Cooked for another 30 minutes and no difference. Added 3 tsp cornstarch like the other poster recommended and cooked for another 20 minutes. They were slightly thicker but still too thin to pour into a 12x13 shape into a 13x18 pan. I let the mixture cool and it was runny so I through it away. What a waste of time and ingredients!! Martha! You should be ashamed!
Martha Stewart Member
Rating: Unrated
12/02/2008
These are so good. PVoyles the reasons people bake is because are homemade tastes better and no presevatives plus the fun of making it yourself. Of course when you cook or bake you'll have cleanup.
Martha Stewart Member
Rating: Unrated
12/01/2008
If it sounds too good to be true, probally is. So I did it, it was good but I will just buy, the macaroons cookies at the Dollar General. Only $1.00 a bag.No mess no stirring and no trash other than the bag they come in. Easy and quick and cheap but edible.
Martha Stewart Member
Rating: Unrated
11/30/2008
these were so tasty- only 30 mins on the stove top worked fine for me- i used sweetened cocnut flakes and only 2 tblspns of sugar- yum!
Martha Stewart Member
Rating: Unrated
11/26/2008
Just made these: Cook over Medium heat on the stove top (using a heavy bottom large pot) for about an hour mixing constantly. About 20 minutes till the end, add 3 teaspoons of cornstarch. When done, the color should be a light tan and SUPER THICK. Transfer to sheet pan lined with parchment. Cut into squares before it is completely cool. It will end up more like a vanilla coconut fudge bar- just not as gooey. Good luck! These were good but I think next time I'll just make Macaroons.
Martha Stewart Member
Rating: Unrated
11/24/2008
I spent an hour making these "supposed" cookies which ended up in the trash.Cooked 40 minutes on the stove top-consistancy was thicker than when started. Put in Baking pan, cooled and was unable to cut up. Tried baking for 30 minutes,appeared like cookies, but were a gooey mess. WIsh I read other comments first. Would not waste my time again.
Martha Stewart Member
Rating: Unrated
11/24/2008
I made these and they are not bars, More like the topping you would put on german chocolate cake. I was very upset at the results of these...Terrible...
I wasted all those good ingredients...
Martha Stewart Member
Rating: Unrated
11/21/2008
Got everything for these,just realized I needed unsweetened coconut and I got sweetened.Does anyone know if this would make a huge difference.Except for being sweeter
Martha Stewart Member
Rating: Unrated
11/17/2008
Cooking directions could be better. Degrees on a candy thermometer
would have been more helpful. I cooked this for an hour. Till thick...about 30 min is to vague... my cookies were dark as brown sugar, unlike the photo. I mixed more coconut and powdered sugar and sprinkled on the top of the mixture while cooling. Then they looked like the photo. The cookies are more like coconut candy.
Martha Stewart Member
Rating: Unrated
11/17/2008
Will these freeze well???
Martha Stewart Member
Rating: Unrated
11/17/2008
Gosh, I can think of a few good add-ins for this recipe! Nuts, chocolate chips, dried cranberries? MMMM! lol. I love coconut anything!
Martha Stewart Member
Rating: Unrated
11/17/2008
The recipe says that it makes 4 dozen. This sounds impossible. It looks like it only makes 1 dozen. How many does it make? (I may make this for a cookie swap and I need to bring several dozen)
Martha Stewart Member
Rating: Unrated
11/17/2008
You can add colored sugars, sprinckes, or even drizzle choclotate over for festive apperance. These sound great and so simple to make. I will try them soon.
Martha Stewart Member
Rating: Unrated
11/17/2008
This is a delicious sweet, really famous in Brazil named COCADA.
This sweet dipped in dark chocolate is really yummy, although I am not a fan.
cheers!
Martha Stewart Member
Rating: Unrated
11/17/2008
Anyone tried dipping half of these bars in dark chocolate? I can't help but think it would be so yummy!
Martha Stewart Member
Rating: Unrated
11/17/2008
To JessePiester, thank you for clarifying the recipe! You are right, they don't have to go in the oven, all of the cooking is done on the stovetop and then they firm up as they cool. So my 10 x 15 pan would be fine. I think I would line it with a parchment sling (that is, let the parchment hang over the handles) so I could lift it out easily and put it on a board to cut into squares.
Martha Stewart Member
Rating: Unrated
11/16/2008
Now this recipe should send your blood sugar through
the roof. All that sugar AND sweetened condensed milk????
Makes my teeth ache and I am a coconut lover to boot.
Martha Stewart Member
Rating: Unrated
11/16/2008
To SpicyButterfly, my interpretation is that these don't actually "bake". Also, the size pan you asked about is almost exactly the area that is called for in the recipe.
Martha Stewart Member
Rating: Unrated
11/16/2008
I made for a party and drizzled semi sweet chocolate over them and they were amazing.
Martha Stewart Member
Rating: Unrated
11/16/2008
I love all the coconut fans here and can't wait to try these. Also a few weeks ago Martha sent out another coconut recipe that did involve chocolate dipping. It looked de-lish!
Martha Stewart Member
Rating: Unrated
11/16/2008
Would these bars bake up properly in a 10 x 15 glass baking dish?
Martha Stewart Member
Rating: Unrated
11/16/2008
I noticed that the recipe calls for UNSWEETENED coconut; most familiar brands, like Baker's, is sweetened. Organic grocers will sell unsweetened usually.
Martha Stewart Member
Rating: Unrated
11/16/2008
I used semi-sweet and milk chocolate (wilton milk chocolate for candy making). I really liked the semi=sweet but the milk chocolate got a thumbs up from everyone also so I guess anything goes. The next time I make them I am going to try butter scotch to dip them in (maybe change the pecans to peanuts). I haven't tried to freeze them but would love to know if it works.
Martha Stewart Member
Rating: Unrated
11/16/2008
I am allergic to wheat, and I do believe these luscious little treats are gluten free! Yippee!!! And Yeah for me! These are super yummy, they will be a nice addition to my Christmas cookie platter.
Martha Stewart Member
Rating: Unrated
11/16/2008
I know this is a classic recipe, in fact there's one on the Borden's Condensed Milk Can that is a mix of coconut, nuts, chocolate etc. But, this basic one is good for doing your own thing.
Has anyone tried to make them crunchier? Baking them longer? Or maybe adding a crushed nut "icing" before baking?
Martha Stewart Member
Rating: Unrated
11/16/2008
How about afteer you make them and cut them drizzle the chocolate on top of the bars with a fork!
Martha Stewart Member
Rating: Unrated
11/16/2008
I think a bittersweet chocolate would be good because af the sugar and sweetend condensed milk
Martha Stewart Member
Rating: Unrated
11/16/2008
Love the CHOCOLATE idea.
What would you recommend for the type of chocolate to dip these in?
Martha Stewart Member
Rating: Unrated
11/16/2008
Oh Yeah!! The chocolate idea is great! Bet they taste just like a Mounds bar...Yummy!
Martha Stewart Member
Rating: Unrated
11/16/2008
has anyone froze this? do they freeze well?
Martha Stewart Member
Rating: Unrated
11/16/2008
I used a heavy sauce pot, I would think if you used a thin bottom pan the mixture may tend to burn. But mine turned out fine the very first time I made the bars. Hope this helps you.
Martha Stewart Member
Rating: Unrated
11/16/2008
Do you cook on the stove top in a double broiler? Or just cook them on the stove in a regular pan?
Martha Stewart Member
Rating: Unrated
11/16/2008
I added a 1/2 cup pecans to the mixture, then I let them cool and dipped them in chocolate and they are to die for!!! I am going to give them away as a bridal shower favor.
Martha Stewart Member
Rating: Unrated
11/16/2008
This is going into my "make immediately" stack of recipes today!!!! Also, I'm with RozieG about the chocolate, lol ;o)
Martha Stewart Member
Rating: Unrated
11/16/2008
How about dipping them in melted chocolate after they cool?
Has anyone tried this recipe?
Martha Stewart Member
Rating: Unrated
11/16/2008
Oh my Gawd...how about dipping them in chocolate! HELLO!!!!
Martha Stewart Member
Rating: 1.0 stars
03/12/2020
After cooking over medium low heat for 30 minutes as directed, the mixture was still soupy. I increased the heat to medium for another 30 minutes and figured they had to be done, so I poured the mixture into the pan, hoping it would set up. Still a gooey mess. I kneaded confectioner's sugar into the mix, rolled into balls, coated in ground almonds then flattened to achieve something like a coconut pattie. I think the sugar quantity is way too high. Also, why not give a temperature to reach instead of the vague "cohesive mass?" At least then I would have known when it was really done. Very disappointing for the time, effort and cost of ingredients.
Rating: 1.0 stars
Rating: 3 stars
06/10/2018
This were OK, I cooked about 45 minuets and decided these were not going to be bars but more like candy. I added chopped almonds before I spread in pan and topped with chocolate. My husband loved my Almond Joy Bars. Not bad but I will not go to this much trouble again.
Rating: 3 stars
Rating: Unrated
01/18/2017
I made this without adding sugar since I used 397 g. sweetened shredded coconut. I pour the evaporated milk into a non-stick pot and stirred in the condensed milk, 1/4 tsp salt, and then the coconut. Stirring the mixture occasionally and added a box of raisins as it starts to thicken. Cooking time is 45 mins over med. fire. It came out golden brown and so good! I uploaded the photo in my instagram account-Merdessa Abellanosa
Rating: Unrated
Rating: Unrated
03/11/2014
I too used sweetened coconut but I used a bit extra and cut the sugar down 1/4 cup. I started it on mid-low and then raised the temp, kept stirring and lowered it when it started to boil. I had it on the element for 40 mins and kept raising and lowering the heat. Just before the timer went off it started thickening real well. By the time the timer went off it was nice and thick. I used a 9x13 cake pan. It was very sweet but really good.
Rating: 5 stars
09/11/2013
While making these, I realized I used sweetened coconut and the full amount of sugar...Eek! Like some the others have mentioned, it was not turning into a cohesive mass so I cranked up the heat to high, stirred constantly and crossed my fingers. It turned a warm caramel-y brown (although not like the picture, I did not mind) and I wasn't sure about the thickness but I put it in the pan to cool anyway. Long story short, they turned out AMAZING...just not the same color. Just crank the heat!
Rating: 5 stars
Rating: Unrated
02/19/2009
I will have to try these!! They sound yummy!! I will pour dark chocolate over the top--like a mounds bars :) Sounds good.
You have to make sure that you keep it over the heat long enough - till thickened....can't wait!!
Rating: Unrated
01/04/2009
this recipe was so easy to make, my family loved it, thank u
Rating: Unrated
12/27/2008
I made these too thinking maybe I could get it to work even though many other people did not. It never hardened. So we used it as icing on a german chocolate cake. It was great as icing! I wonder where it went wrong?
Rating: Unrated
12/25/2008
This is NOT a simiple recipe.... did not firm up as others have indicated.. something is wrong... waste of money, and food... and I have no dessert.. they don't work Martha and company...
Rating: Unrated
12/23/2008
I too had problems with this recipe After 45 minute, they never got thick. I let them set, tried baking them and finaly ended up throwing them in the trash, Never again will I make a Martha recipe without checking the comments. Martha should delete this one from the web site.
Rating: Unrated
12/20/2008
These bars sounded delicious and they are but I can't cut them into bars. I put them in the refrigerator to harden but they are still sticky. I'm not sure what I will do with them. Maybe roll them in balls and dip in chocolate so that they have some sort of shape. They are similiar to the inside of a mounds candy bar. Something is definately not right with this recipe.
Rating: Unrated
12/18/2008
These were a disaster for me...so sad, after 45 minutes of stirring. (I poured them in the pan after 30 but they were so runny I put them back in the pot and stirred some more.) A lot of time and good ingredients to throw in the trash. It sounded so simple; I don't understand why they didn't work out.
Rating: Unrated
12/05/2008
WHAT A HORRIBLE MESS! Cooked as directed for 30 minutes and mixture was still thin and runny. Cooked for another 30 minutes and no difference. Added 3 tsp cornstarch like the other poster recommended and cooked for another 20 minutes. They were slightly thicker but still too thin to pour into a 12x13 shape into a 13x18 pan. I let the mixture cool and it was runny so I through it away. What a waste of time and ingredients!! Martha! You should be ashamed!
Rating: Unrated
12/02/2008
These are so good. PVoyles the reasons people bake is because are homemade tastes better and no presevatives plus the fun of making it yourself. Of course when you cook or bake you'll have cleanup.
Rating: Unrated
12/01/2008
If it sounds too good to be true, probally is. So I did it, it was good but I will just buy, the macaroons cookies at the Dollar General. Only $1.00 a bag.No mess no stirring and no trash other than the bag they come in. Easy and quick and cheap but edible.
Rating: Unrated
11/30/2008
these were so tasty- only 30 mins on the stove top worked fine for me- i used sweetened cocnut flakes and only 2 tblspns of sugar- yum!
Rating: Unrated
11/26/2008
Just made these: Cook over Medium heat on the stove top (using a heavy bottom large pot) for about an hour mixing constantly. About 20 minutes till the end, add 3 teaspoons of cornstarch. When done, the color should be a light tan and SUPER THICK. Transfer to sheet pan lined with parchment. Cut into squares before it is completely cool. It will end up more like a vanilla coconut fudge bar- just not as gooey. Good luck! These were good but I think next time I'll just make Macaroons.
Rating: Unrated
11/24/2008
I spent an hour making these "supposed" cookies which ended up in the trash.Cooked 40 minutes on the stove top-consistancy was thicker than when started. Put in Baking pan, cooled and was unable to cut up. Tried baking for 30 minutes,appeared like cookies, but were a gooey mess. WIsh I read other comments first. Would not waste my time again.
I made these and they are not bars, More like the topping you would put on german chocolate cake. I was very upset at the results of these...Terrible...
I wasted all those good ingredients...
Rating: Unrated
11/21/2008
Got everything for these,just realized I needed unsweetened coconut and I got sweetened.Does anyone know if this would make a huge difference.Except for being sweeter
Rating: Unrated
11/17/2008
Cooking directions could be better. Degrees on a candy thermometer
would have been more helpful. I cooked this for an hour. Till thick...about 30 min is to vague... my cookies were dark as brown sugar, unlike the photo. I mixed more coconut and powdered sugar and sprinkled on the top of the mixture while cooling. Then they looked like the photo. The cookies are more like coconut candy.
Will these freeze well???
Gosh, I can think of a few good add-ins for this recipe! Nuts, chocolate chips, dried cranberries? MMMM! lol. I love coconut anything!
The recipe says that it makes 4 dozen. This sounds impossible. It looks like it only makes 1 dozen. How many does it make? (I may make this for a cookie swap and I need to bring several dozen)
You can add colored sugars, sprinckes, or even drizzle choclotate over for festive apperance. These sound great and so simple to make. I will try them soon.
This is a delicious sweet, really famous in Brazil named COCADA.
This sweet dipped in dark chocolate is really yummy, although I am not a fan.
cheers!
Anyone tried dipping half of these bars in dark chocolate? I can't help but think it would be so yummy!
To JessePiester, thank you for clarifying the recipe! You are right, they don't have to go in the oven, all of the cooking is done on the stovetop and then they firm up as they cool. So my 10 x 15 pan would be fine. I think I would line it with a parchment sling (that is, let the parchment hang over the handles) so I could lift it out easily and put it on a board to cut into squares.
Rating: Unrated
11/16/2008
Now this recipe should send your blood sugar through
the roof. All that sugar AND sweetened condensed milk????
Makes my teeth ache and I am a coconut lover to boot.
To SpicyButterfly, my interpretation is that these don't actually "bake". Also, the size pan you asked about is almost exactly the area that is called for in the recipe.
I made for a party and drizzled semi sweet chocolate over them and they were amazing.
I love all the coconut fans here and can't wait to try these. Also a few weeks ago Martha sent out another coconut recipe that did involve chocolate dipping. It looked de-lish!
Would these bars bake up properly in a 10 x 15 glass baking dish?
I noticed that the recipe calls for UNSWEETENED coconut; most familiar brands, like Baker's, is sweetened. Organic grocers will sell unsweetened usually.
I used semi-sweet and milk chocolate (wilton milk chocolate for candy making). I really liked the semi=sweet but the milk chocolate got a thumbs up from everyone also so I guess anything goes. The next time I make them I am going to try butter scotch to dip them in (maybe change the pecans to peanuts). I haven't tried to freeze them but would love to know if it works.
I am allergic to wheat, and I do believe these luscious little treats are gluten free! Yippee!!! And Yeah for me! These are super yummy, they will be a nice addition to my Christmas cookie platter.
I know this is a classic recipe, in fact there's one on the Borden's Condensed Milk Can that is a mix of coconut, nuts, chocolate etc. But, this basic one is good for doing your own thing.
Has anyone tried to make them crunchier? Baking them longer? Or maybe adding a crushed nut "icing" before baking?
How about afteer you make them and cut them drizzle the chocolate on top of the bars with a fork!
I think a bittersweet chocolate would be good because af the sugar and sweetend condensed milk
Love the CHOCOLATE idea.
What would you recommend for the type of chocolate to dip these in?
Oh Yeah!! The chocolate idea is great! Bet they taste just like a Mounds bar...Yummy!
has anyone froze this? do they freeze well?
I used a heavy sauce pot, I would think if you used a thin bottom pan the mixture may tend to burn. But mine turned out fine the very first time I made the bars. Hope this helps you.
Do you cook on the stove top in a double broiler? Or just cook them on the stove in a regular pan?
I added a 1/2 cup pecans to the mixture, then I let them cool and dipped them in chocolate and they are to die for!!! I am going to give them away as a bridal shower favor.
This is going into my "make immediately" stack of recipes today!!!! Also, I'm with RozieG about the chocolate, lol ;o)
How about dipping them in melted chocolate after they cool?
Has anyone tried this recipe?
Oh my Gawd...how about dipping them in chocolate! HELLO!!!!
All Reviews for Coconut Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Coconut Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
