Coconut Squares

These coconut squares are a three-layer bar cookie that practically makes itself. A buttery graham cracker crust goes in the oven first, then gets topped with a sticky coconut filling made from sweetened condensed milk, and the whole thing gets finished with chocolate icing once cooled.

The sweetened condensed milk does all the binding work in the filling. Mixed with coconut and vanilla, it bakes into a chewy, caramelized layer that sticks to the crust without any eggs or extra flour. The chocolate icing on top adds a rich, snappy contrast to all that sweet coconut.

No mixer needed, no fussy technique. Just press, layer, bake, and ice.

Pro Tips

• Press the graham crust firmly and evenly using the bottom of a measuring cup. Loose crumbs fall apart when you cut the squares.
• Let the crust cool before adding the coconut filling. A hot crust causes the condensed milk to spread unevenly and the layers won’t set properly.
• Use a sharp knife dipped in hot water to cut clean squares. The filling is sticky, and a warm blade slices through without dragging.

Variations

• Toast the coconut before mixing it into the filling for a nuttier, deeper flavor.
• Use dark chocolate icing instead of milk chocolate for a more bittersweet top layer.
• Add a layer of sliced almonds between the crust and coconut filling for extra crunch.