Ambrosia Bars

These luscious bar cookies feature a gooey coconut layer spread over a buttery almond crust.

Ambrosia Bars
Servings: 24 Prep 10 mins Bake 350°F 50 mins


  • 1 1/4 cups all-purpose flour
  • 1/2 cup finely chopped slivered almonds
  • 1/2 cup packed light-brown sugar
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) chilled unsalted butter, cut into pieces
  • 1 1/2 cups sweetened flake coconut
  • 2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 4 eggs
  • 1/2 cup orange-pineapple juice
  • Confectioners sugar, for dusting

Make It

1. Heat oven to 350 degrees F. Line 13 x 9 x 2-inch baking pan with nonstick foil, extending over short ends.


2. Place flour, almonds, sugar and salt in medium-size bowl. Cut in butter with pastry blender until mixture is crumbly. Place in prepared baking pan; with floured hands, pat into an even layer.

3. Bake at 350 degrees F for 20 minutes or until edges begin to color. Remove from oven to wire rack; leave oven on.


4. Sprinkle half the coconut over crust. Whisk together sugar, flour, eggs and juice until blended. Pour into pan. Sprinkle with remaining coconut.

5. Bake at 350 degrees F for 30 minutes more or until top is set. Cool in pan on rack. Refrigerate to chill. Loosen sides of bar with small knife; using foil, lift bar out of pan. Slide bar off foil with spatula. Dust with confectioners sugar.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 233, Fat, total (g): 11, chol. (mg): 56, sat. fat (g): 6, carb. (g): 31, fiber (g): 1, pro. (g): 3, sodium (mg): 50, Percent Daily Values are based on a 2,000 calorie diet.