Coconut Macaroon Bars with Pistachios
These sweet, moist coconut macaroon bars are not only incredibly easy to make but also irresistibly delicious. With just six simple ingredients and minimal prep time, you can whip up a batch in no time. Perfect for satisfying your sweet cravings , plus, they're egg-free and gluten-free!
Equipment
- Electric Mixer
- Medium size bowl
- 9×9 baking pan
Ingredients
- 2 cups almond flour
- 1/3 cup melted butter
- 1 teaspoon pure vanilla extract
- 4 cups sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk warmed
- 1/2 cup pistachios roughly chopped
Instructions
- Prep: Preheat your oven to 350°F. Line a 9×9 baking pan with parchment paper and grease it with butter.
- Prepare the Crust: In a medium-sized bowl, mix together 2 cups almond flour, 1/3 cup melted butter, and 1 teaspoon pure vanilla extractuntil fully combined. I recommend an electric mixer for this part if you'd like to prep quickly.
- Build crust layer: Transfer the almond flour crust mixture to the prepared baking pan. Press it into the bottom of the pan to form a flat layer.
- Add the Toppings: Layer 4 cups sweetened shredded coconut and 1/2 cup pistachios, roughly chopped, on top of the almond flour crust. Pour 1 can (14 oz) sweetened condensed milk (warmed) over the coconut and pistachios, ensuring even distribution to cover all of the coconut.
- Bake: Place the bars in the preheated oven and bake for about 28 minutes, or until the shredded coconut and pistachios on top turn lightly golden brown. You'll notice the edges around the baking pan also turning slightly brown.
- Chill and Set: Once baked, allow to cool slightly and then refrigerate the bars overnight or for several hours until completely cold and set. This step is crucial for achieving the best taste and texture. The bars will hold together well, taste sweeter, and have a moist texture once fully set.
Video
Notes
It’s important for these bars to fully set so you can experience the best taste and texture. Once set, they hold together well, taste sweeter, and are moister.
I also recommend warming up the condensed milk so you can easily pour it over the coconut. If it’s not warm, it may not distribute well or seep through into the layers of coconut, and you can end up with a dry middle layer. So best to warm up the condensed milk before pouring over the coconut.
Enjoy!
The salad I had planned for lunch will be so disappointing now.
Haha. That’s how I feel every day! It can get so tempting when there are so many sweets around!
Can this recipe be doubled? Please let me know!!
Hi Tanya! Yes, I think it can be doubled if you make it in a larger pan. I haven’t tested it, but I’d guess there would be similar bake times in a 9×13″ baking pan. You may have to do some experimenting. Please let us know how it goes!
Best and quickest coconut macaron bars I’ve made so far!!! It’s so delicious you can’t stop eating and your house will smell yumilicious, that’s what my 3 years old said
Thank you so much, Maria! I love these coconut macaroon bars, too. I am so happy that you and your family are enjoying them. Thank you for taking the time to share back!!
-Dee