Go Back
Easy Coconut Bounty Cookie Bars Recipe

Easy Coconut Bounty Cookie Bars

A buttery shortbread cookie base is topped with sweetened condensed milk coconut filling and a glossy chocolate layer. This recipe makes about 24 richly flavored bars in a 9 x 13-inch pan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 2 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup (226 g) Unsalted butter, softened
  • 1/2 cup (100 g) Granulated sugar
  • 1 3/4 cups (220 g) All-purpose flour
  • 1/4 teaspoon Fine salt
Coconut Layer
  • 1 can (14 ounces/397 g) Sweetened condensed milk
  • 3 cups (255-270 g) Sweetened shredded coconut
  • 1 teaspoon Vanilla extract
Chocolate Topping
  • 1 1/2 cups (255-270 g) Semisweet or milk chocolate chips
  • 1 tablespoon (14 g) Coconut oil or unsalted butter, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 9 x 13-inch pan with parchment paper, leaving overhang on two sides so the chilled bars can be lifted out easily.
  2. Beat the softened butter and granulated sugar until smooth and creamy. Add the flour and salt, then mix just until a soft dough forms.
  3. Press the dough evenly into the parchment-lined pan. Bake for about 15 minutes, just until the edges begin to turn pale golden.
  4. Combine the sweetened condensed milk, shredded coconut, and vanilla extract. Spread the mixture evenly over the warm baked base.
  5. Return the pan to the oven and bake for 20–25 minutes, until the coconut is lightly golden around the edges and the center looks set.
  6. Cool the bars completely in the pan. Do not add the chocolate while the coconut layer is warm.
  7. Melt the chocolate chips with the optional coconut oil or butter in short microwave intervals, stirring between each, or melt them gently over a double boiler.
  8. Spread the melted chocolate over the cooled coconut layer. Refrigerate for 20–30 minutes, or until the topping is firm.
  9. Lift the bars from the pan using the parchment overhang. Cut into about 24 bars with a sharp knife, warming and wiping the blade between cuts for neat edges.

Notes

Sweetened shredded coconut gives the classic soft, sweet Bounty-style texture. Store the bars covered in the refrigerator and let them sit briefly at room temperature before serving if a softer bite is preferred.