New This Month

Coconut Bars


Using condensed and evaporated milk keeps these sweet treats moist and chewy.

  • Yield: Makes 4 dozen

Source: Martha Stewart Living, January 2004


  • 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


  1. 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.

  2. 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.

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