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Tropical Bars


Tropical Bars Photo (c) by Carroll Pellegrinelli

Tropical Bars

Photo (c) by Carroll Pellegrinelli
These Tropical Bars are made with coconut and oranges. The crust is made with biscuit mix.

Notes in the Margin:
Typically when the word "tropical" is used in the name of a recipe, it almost always means there is coconut and/or pineapple is in it.
More Tropical Treats

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 60 bars


  • 2-1/4 cups biscuit mix, divided
  • 1-1/4 cups powdered sugar, divided
  • 1/4 cup butter, cold
  • 2-1/4 cups granulated sugar
  • 3/4 cup coconut
  • 6 eggs
  • zest and juice from 1 orange (about the size of a softball)
  • 1/4 cup (plus or minus) orange juice


Combine 2 cups biscuit mix and 1/4 cup powdered sugar with wire whisk. Use a pastry blender and cut in butter until crumbly. Preheat oven to 350 degrees F. Grease a jelly roll (15x10x1) pan. With finger tips press in dry mixture into prepared pan. Bake for 15 minutes.

With wire whisk mix together remaining biscuit mix and granulated sugar. Mix in eggs and 6 tablespoons of orange juice. Stir in orange zest and coconut. Pour over crust. Bake for 25 minutes.

While Tropical Bars are in the oven, stir remaining powdered sugar and orange juice together until smooth. Use a pastry brush and paint glaze over Tropical Bars.

Once Tropical Bars are cool, cut into 60 (10x6) or 70 (10x7) bars. Store in airtight container with waxed paper in between layers.
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