Coconut Bars

So the big romance day is on the way. Time for construction paper hearts with lace trim, all things pink and red, Frank Sinatra and Barry White. Yes, I’m talking about Valentine’s Day… Truth be told, I’m not a big fan. Shouldn’t everyday be a day to honor the one you love? Can your most intimate sentiments really be expressed in a piece of paper, bearing the name Hallmark?… Ok,ok, I’m stepping off my soapbox… I do like one thing about Valentine’s Day. It’s another excuse to bake! (not that I need excuses)

I love sugar cookies, I really do, they are so versatile. It seems though, that everyone bakes up heart shaped sugar cookies, with red sprinkles or pink icing. I wanted to be different, but still stick with the theme. These 3 layer bars are for the coconut loving Valentine’s out there. Graham base, coconut center, and cherry frosting to top it off.


Are you planing to bake anything special for Valentine’s Day?



Coconut Bars



Coconut Bars

Makes 25 squares.


Bottom Layer:

1 1/4 cups Graham Flour

1/4 cup Brown Sugar

1 tsp Cinnamon

1/2 cup Margarine


Pre-heat oven to 350°F.

Stir together the flour, sugar, and cinnamon. Add margarine and cut in until mixture resembles coarse crumbs.

Pack into an ungreased 8 x 8 pan and bake for 10 minutes.


Middle Layer:

2 cups Unsweetened Coconut

1 1/3 cups Coconut Milk (canned, full fat)

1/4 cup Granulated Sugar


While bottom layer is baking, combine milk and sugar in a small sauce pan. Stirring frequently, warm over medium heat until sugar dissolves and liquid begins to bubble. Remove from heat and stir in coconut.

As soon as the bottom layer is removed from the oven, spread coconut mixture over it and smooth the top.

Return to oven and bake for 20 minutes, until coconut begins to turn golden.

Cool completely.


Top Layer:

2 tbsp Margarine

2 tbsp Shortening

1 cup Icing Sugar

1 tbsp Maraschino Cherry Syrup

1-4 drops Red Food Colouring (optional)


Thoroughly combine margarine and shortening. Beat in syrup and sifted icing sugar. If using, add food colouring, and beat until frosting is of a spreadable consistency.

Spread over cooled bars, cover tightly, and let stand overnight in the refrigerator (this allows the bottom to soften). Cut into bars.


Decorative Icing (optional):

1/4 cup Icing Sugar

1 tbsp Maraschino Cherry Syrup (approximately)

2-4 drops Red Food Colouring

Stir together sugar with enough syrup to create an icing thin enough to pipe. Add food colouring as desired. Just before serving, pipe hearts onto squares.



11 thoughts on “Coconut Bars

  1. Lin

    These look absolutely fantastic ! Everything about them, the coconut, the boldly decorated cherry icing,…it all cries out to the
    taste senses.
    To top it all off, they look so inviting on that cute little plate:)

  2. Katherine Martinelli

    I am so with you on the whole every day should be valentine’s day thing. My husband and I usually mark our anniversary because that is a meaningful date to us, but what does February 14 mean? In any case, I am happy that it’s an excuse for delicious treats like this! They sound delish.

  3. Lisa

    These look amazing – I love coconut bars. and the maraschino cherry syrup in the topping and icing takes them over the a good way! Thanks for your lovely comment on my entremet!! It was so fun to doing it every so often 🙂

  4. char on a mission

    I’m not a fan of V-day either (I feel the same way – love your loved ones everyday!), and the whole baking thing, totally agree! Today’s my freebie for actually choosing to bake instead of study! haha

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