Description
Buttery Coconut Bars feature a rich, tender shortbread crust topped with a sweet, chewy coconut layer accented with vanilla and a hint of crunch from pecans or walnuts. Perfect for dessert or a sweet snack, these bars combine buttery goodness with tropical coconut flavor in an easy-to-bake recipe.
Ingredients
Scale
Shortbread Crust
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Coconut Topping
- 3 large eggs
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 2 cups shredded coconut (sweetened or unsweetened)
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Make the Shortbread Crust: In a large bowl, use a mixer to cream together the softened butter and granulated sugar until light and fluffy. Then, mix in the 2 cups of flour and 1/4 teaspoon salt to form a smooth dough.
- Form the Crust: Press the dough evenly into the prepared baking pan to create the base layer for your bars.
- Bake the Crust: Place the pan in the preheated oven and bake for 15-18 minutes, or until the edges are lightly golden brown. Remove the crust from the oven and set aside.
- Prepare the Coconut Topping: In a separate bowl, whisk together the eggs, brown sugar, vanilla extract, and 1/2 teaspoon salt until the mixture is smooth. Stir in 1/2 cup flour, shredded coconut, and nuts if using, ensuring everything is well combined.
- Assemble and Bake the Bars: Spread the coconut topping mixture evenly over the pre-baked shortbread crust. Return the pan to the oven and bake for an additional 20-25 minutes until the topping is golden brown and set.
- Cool & Serve: Once baked, remove the bars from the oven and allow them to cool completely in the pan. Once cooled, slice into 16 squares and serve.
Notes
- You can use either sweetened or unsweetened shredded coconut depending on your preference.
- Chopped pecans or walnuts add a delightful crunch but are optional.
- For easier slicing, cool the bars completely before cutting.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
