After discovering what I think will be our new Key lime pie recipe for now and forever more, I realized that after making the pie I was always going to be stuck with a half can of cream of coconut. That’s not a bad thing, but it means I need to have a few more recipes that call for cream of coconut on hand. This coconut cream pie made with cream of coconut is definitely a good one, but I’ve discovered something even better — a cookie that highlights the flavor of coconut and freezes really well.

In the past I’ve made my Dream Bars plain (good, but kind of boring) or with chocolate (very good!). This cream of coconut version is made without any chocolate, but they’re are from from boring. The dark brown sugar and pecan mixture gives them a toffee-like flavor, and of course coconut lovers will get their coconut fix with the combo of cream of coconut and sweetened flaked coconut.

Recipe

Cream of Coconut Dream Bars

Cookie Madness

A great way to use half a can of cream of coconut, these bars are toffee-like, chewy, and good even without chocolate.

5 from 1 vote

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Prep Time 20

Cook Time 40

Total Time 1

Course Dessert

Cuisine American

Servings

Ingredients

Crust

1 cup 4 1/2 ounces all-purpose flour
6 tablespoons packed dark brown sugar
1/4 cup pecans
1/8 teaspoon salt
5 tablespoons unsalted butter cut into small chunks

Filling

1 large egg
6 tablespoons packed dark brown sugar
1 tablespoon all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup pecans toasted and coarsely chopped
3/4 cup sweetened flaked coconut
1/2 cup cream of coconut Coco Lopez

Instructions

Crust: Preheat oven to 350°F. Line an 8 inch square metal pan with foil or parchment. If using foil, grease the foil.
Process the flour, brown sugar, pecans, and salt in food processor until pecans are ground. Add butter and pulse until mixture is coarse. Press mixture firmly down into the prepared baking pan (it will be thick). Bake for 18 minutes, then let cool completely.
Topping: Mix the egg, brown sugar, flour, baking powder, vanilla, and salt until smooth. Stir in pecans, then spread filling over cooled crust.
In a second bowl, mix the coconut and cream of coconut. Drop coconut mixture over the brown sugar filling and spread evenly.
Bake until topping is deep golden brown, 35 to 40 minutes. Cool in pan 20 minutes, then, use excess foil to pull out onto wire rack. Cool completely, about 2 hours. If desired, chill before serving (for neater slices).

Notes

Original version is from Cook's Country, but they made a double batch. CC recommended Goya brand cream of coconut, but I had to use Coco Lopez and it worked perfectly. These freeze well.

Tried this recipe?Let us know how it was!

Comments

I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

Anna

August 13, 2020 at 5:54 am

Christine, thanks for letting me know! I’m glad the recipe worked for you. I’ll have to make these again soon and take a better photo.
Christine

August 12, 2020 at 11:06 pm

OMG! I just made these and I could eat the entire pan!! I cut the brown sugar in both crust and filling. I doubled the filling because it appeared sparse. Awesomesauce!!!!
Anna

November 30, 2016 at 6:58 am

Thanks for the review, L!

It’s been a while since I made a batch of these.
Leilani

November 29, 2016 at 10:16 pm

I made a double batch – DELICIOUS! As promised, tasted like toffee. Thanks for the recipe 🙂
Sue

November 09, 2014 at 3:32 pm

These sound and look wonderful!
Erin

November 08, 2014 at 9:41 pm

Perfect combo!
Anna

November 08, 2014 at 4:08 pm

You will love them!
d

November 08, 2014 at 2:59 pm

These look so yummy! On my list.