Delicious and Easy Coconut Bars Recipe for Every Occasion

If you’re craving a sweet, chewy treat that tastes like a tropical escape, coconut bars might just become your new obsession. With their rich flavor, satisfying texture, and endless variations, these delightful bars are more than just a dessert—they’re an experience. Ready to discover what makes them so irresistible? Let’s dive in.

Description

Golden, chewy, and wrapped in the tropical embrace of shredded coconut, these coconut bars bring you straight to a sun-soaked beach with every bite. The soft, buttery crust melts in your mouth, creating a delightful contrast with the rich, toasted coconut topping that’s both satisfying and indulgent. Imagine a dessert square that tastes like your favorite coconut macaroon turned into a decadent, handheld treat.

Whether you are reminiscing about childhood bake sales or looking for a comforting sweet to pair with a hot cup of coffee, these coconut bars offer a delicious moment of escape. With their sweet, nutty aroma filling your kitchen as they bake, they evoke the nostalgic warmth of homemade desserts fresh from the oven. A little crisp around the edges with a moist, gooey center, they are perfect for any gathering or afternoon indulgence.

Why You’ll Love This Recipe

These coconut bars are incredibly easy to make with simple pantry staples yet deliver bakery-style results. The base is a buttery shortbread crust that requires no rolling or special technique, while the coconut topping is mixed in one bowl and poured right over the crust. Everything bakes up in under an hour, making it a quick treat for both weeknights and special occasions.

Whether you serve them at a holiday party, pack them up for a picnic, or enjoy one as a quiet afternoon snack, their versatility shines. You can cut them into large squares for a hearty dessert or slice them smaller for special events or cookie trays. Plus, they hold up beautifully when stored, making them perfect for make-ahead magic.

Serving and Storage Tips

After baking, let the coconut bars fully cool in the pan before slicing. This ensures clean edges and prevents crumbling. To serve, you can enjoy them at room temperature or slightly warmed for a softer bite.

Store leftover coconut bars in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week. If freezing, wrap each bar tightly in plastic wrap and store in a resealable freezer bag for up to 2 months. Thaw at room temperature before serving. These also make a wonderful prep-ahead dessert for potlucks or gifting.

Course, Cuisine, Keywords

Dessert, American, coconut bars, chewy dessert, tropical treat, coconut dessert

Servings, Prep Time, Cook Time, Total Time, Serving Size

Servings: 16
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serving Size: 1 bar

Ingredients

• 1 cup unsalted butter
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup all-purpose flour
• 2 1/2 cups sweetened shredded coconut

Equipment

• 9×13 inch baking pan
• Parchment paper
• Mixing bowls
• Hand mixer or whisk
• Measuring cups and spoons
• Rubber spatula
• Cooling rack
• Knife for slicing

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, allowing a little overhang on the sides. This helps you lift the bars out cleanly.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar for the crust. You want it light and fluffy. I usually beat it for about 2 to 3 minutes. Don’t rush this step—it sets the tone for a tender crust.
3. Step 3: Add the flour and salt and blend until the dough looks crumbly but holds together when pressed. Gently press it into the prepared pan, spreading it evenly with your fingers or the flat bottom of a measuring cup.
4. Step 4: Bake the crust for 15 minutes, or until the edges start to turn light golden. This gives it just enough firmness to hold up under the topping.
5. Step 5: While the crust bakes, make the topping. In a medium bowl, beat the eggs and sugar until smooth. I like to give it a full minute of mixing so the sugar starts to dissolve.
6. Step 6: Stir in the vanilla extract, salt, and baking powder. Then add the flour and mix until fully incorporated.
7. Step 7: Fold in the sweetened shredded coconut. The mixture will be thick but spreadable. It should smell absolutely amazing at this stage.
8. Step 8: Once the crust comes out of the oven, let it cool for about 5 minutes. Then pour the coconut mixture on top and gently spread it out with a spatula, all the way to the edges.
9. Step 9: Return the pan to the oven and bake for another 20 to 22 minutes or until the top is golden brown and set.
10. Step 10: Let the bars cool completely in the pan on a rack. Once cool, lift them out using the parchment and slice into squares. I usually get 16 generous pieces.

Nutrition per serving

Recipe Notes

For a twist on flavor, add a handful of chopped pecans or almonds to the coconut topping. Toasting the coconut before mixing it in will also add a deeper flavor and slight crunch.

FAQ

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Chewy Coconut Bars

Golden, chewy coconut bars with a soft, buttery shortbread crust, topped with rich, toasted coconut. A sun-soaked tropical treat with a gooey center and a crisp edge, perfect for gatherings, coffee breaks, or make-ahead desserts.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 16 bars

Calories 290 kcal

Ingredients

  

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• For the crust:
• 1 cup unsalted butter
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• For the coconut topping:
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup all-purpose flour
• 2 1/2 cups sweetened shredded coconut

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit. Line a 9x13 inch baking pan with parchment paper, leaving a bit of overhang to lift out the bars later.
• In a large mixing bowl, cream the butter and granulated sugar for the crust until light and fluffy. Add in the flour and salt and mix until a crumbly dough forms.
• Press the dough evenly into the bottom of the prepared baking pan. Bake for 15 minutes, or until the edges are just beginning to turn golden.
• While the crust is baking, prepare the coconut topping. In a separate bowl, beat the eggs and sugar together until smooth.
• Add vanilla extract, salt, and baking powder to the egg mixture and whisk well.
• Stir in the flour and then fold in the shredded coconut until fully combined.
• Once the crust is slightly cooled but still warm, pour the coconut mixture evenly over the top and spread it out with a spatula.
• Return the pan to the oven and bake for an additional 20 to 22 minutes, or until the top is golden and set.
• Remove from the oven and let cool completely in the pan on a wire rack.
• Once cool, lift the bars out using the parchment overhang and slice into 16 even squares.

Nutrition

Calories: 290kcalCarbohydrates: 34gProtein: 3gFat: 16gSodium: 105mgFiber: 2gSugar: 22g

Keyword coconut bars, chewy dessert, tropical treat, coconut dessert

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