Buttermilk Coconut Bars

Buttermilk Coconut Bars

56

"One of my favorite recipes...you can't go wrong serving these bars."
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Ingredients

1 h 5 m servings 190 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. In a medium bowl, combine the sugar, brown sugar, flour, and butter; blend with a pastry blender until the mixture is in coarse crumbs. Remove 2 cups of the mixture to another bowl, and reserve the rest.
  3. Stir the coconut and walnuts into the 2 cups of the sugar mixture. Pat firmly into the greased pan. Stir the baking soda, salt, and cinnamon into the reserved mixture. Then mix in the egg, buttermilk and vanilla until well blended. Spread this over the crust in the pan.
  4. Bake for 35 to 45 minutes in the preheated oven, or until firm. Allow to cool. Make a glaze using confectioners' sugar and enough of the milk to give it a drizzling consistency. Drizzle over bars before cutting into squares.

Reviews

56
  1. 64 Ratings

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Most helpful positive review

Very good recipe and a great way to get rid of extra buttermilk! I wouldn't call these "coconut bars" though - to me, it was more of a spice cake. Mine baked in 30 minutes (even at 350 with an ...

Most helpful critical review

This is a spice cake baked on a crust, basically, and I didn't think the two parts belonged together. No one thought it was a cookie, they thought it was a cake. It was disappointing.

Very good recipe and a great way to get rid of extra buttermilk! I wouldn't call these "coconut bars" though - to me, it was more of a spice cake. Mine baked in 30 minutes (even at 350 with an ...

These were wonderful and made EVEN BETTER with a layer of chocolate chips between the crust and the cake! I doubled the coconut and omitted the glaze also. Thanks!

These were awesome! I will definitely make them again. I made a few small changes - I reduced white sugar to 1 cup, omitted walnuts and used 3/4 cup coconut instead, and omitted glaze. Unless...

I really enjoyed this. It's more of a coffee cake / crumb cake dessert rather than a bar. I used a little more coconut and did add some Cream of Coconut to the egg mixture. Good for brunch or...

Great! A previous reviewer was disappointed that there wasn't more of a coconut taste. So I deleted the nuts and doubled the amount of coconut. I toasted the coconut while I preheated the ove...

these bars are great!!! if coconut is your thing, then add some to the batter. the bottom crust is super buttery good and can be used for may other layered bars.

Good recipe to bring for a crowd. It has a good basic cake/bar flavor that will probably be liked by all. Next time - I might add a drop of almond extract to the glaze before frosting.

This is a spice cake baked on a crust, basically, and I didn't think the two parts belonged together. No one thought it was a cookie, they thought it was a cake. It was disappointing.

Deelicious! This receipe is wonderful but just a little too sweet. I subtracted 1/4 cup of white sugar and 1/4 cup of packed brown sugar and use 1 cup of coconut flakes instead. This recipe is a...