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.
Ingredients
- 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
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