When it comes to desserts, I love easy recipes. Don’t get me wrong, I like those fancy intricate desserts too, but I don’t usually have the time and patience for making them. These Buttery Coconut Bars have a classic shortbread crust that uses just 4 ingredients and the filling can be made up while the crust is pre-baking in the oven.
In my family, we can be categorized in two ways… those that love coconut, and those that despise it. Sadly, I’m alone in the “love it” camp, but that doesn’t stop me from enjoying it every time I get a chance! I like to make these buttery coconut bars for special occasions, but they’re really great for even a casual weekend gathering or a random Tuesday night!
This recipe makes 36 bars, in a standard 13-inch x 9-inch baking pan, but feel free to cut the bars to whatever size you’d like. I’ve never tried it, but I think these bars could be frozen too. I would just freeze them after baking. Just let them completely cool, then line a baking sheet with wax paper and place the bars on the baking sheet in a single layer. Flash freeze them for about an hour, then you can stack them in between pieces of wax paper in a re-sealable bag!
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