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–+ servings
Coconut Bars from Ethel Walsh
These vintage Coconut Bars are a nostalgic treat layered with crushed graham crackers, sweetened condensed milk, and flaked coconut, finished with a simple homemade chocolate frosting. Likely shared among friends or neighbors in the 1960s, the recipe was written using Borden’s condensed milk, a staple of American dessert-making in that era. With a simple prep and bake process, this dessert is perfect for potlucks, holidays, or anytime you crave a sweet, chewy bar with a chocolaty finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 50 minutes
Course Snack
Cuisine American
Servings 16 bars
Calories 234 kcal

Ingredients
  

Crust & Filling:

  • 2 cups graham crackers (crushed )
  • ½ cup butter (melted)
  • 14 oz sweetened condensed milk
  • 1 cup flaked coconut

Frosting:

  • 1 oz baking chocolate
  • ¼ cup water
  • 2 tbsp butter
  • 1½-2 cups powdered sugar (adjust for consistency)

Instructions
 

Step 1: Prepare the Crust

  • Preheat oven to 350°F (175°C).
  • In a bowl, combine crushed graham crackers and melted butter.
  • Press mixture firmly into a greased 9x13-inch baking dish.
  • Bake for 5 minutes and remove from oven.

Step 2: Add Coconut Layer

  • In another bowl, combine sweetened condensed milk and flaked coconut.
  • Spread evenly over the graham cracker crust.
  • Return to oven and bake for 15 minutes at 350°F.

Step 3: Make the Frosting

  • In a small saucepan, combine chocolate, water, and butter.
  • Bring to a gentle boil while stirring.
  • Remove from heat and gradually stir in powdered sugar until smooth.
  • Spread frosting over baked coconut mixture while still slightly warm.

Step 4: Cool and Serve

  • Let bars cool completely before cutting into squares or rectangles.

Tips

  • Use chocolate chips instead of baking chocolate for a smoother frosting.
  • Add chopped pecans or walnuts to the coconut layer for texture.
  • Toast the coconut lightly before mixing for a deeper flavor.
  • Add a pinch of salt to the graham crust to balance sweetness.
  • Mix vanilla extract into the frosting for extra richness.
  • Substitute Borden’s condensed milk with any standard sweetened condensed milk.
  • Line the baking pan with parchment for easier removal.
  • Chill thoroughly before cutting for clean, even bars.
  • Add a thin layer of caramel between crust and coconut mixture for a decadent variation.
  • Sprinkle flaky sea salt on top for a modern twist.

Nutrition

Calories: 234kcalCarbohydrates: 39gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 8mgSodium: 176mgPotassium: 160mgFiber: 2gSugar: 28gVitamin A: 66IUVitamin C: 1mgCalcium: 102mgIron: 2mg
Keyword chocolate topping, coconut bars, condensed milk dessert, easy baking, heirloom recipe, retro sweets, vintage recipe
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