There is something utterly irresistible about the rich, tender crumb and luscious coconut topping that this Buttery Coconut Bars Recipe delivers with every bite. These bars combine a perfect buttery shortbread crust with a sweet, chewy coconut layer that’s lightly golden and nutty, creating a delightful treat that feels both comforting and decadent. Whether you’re whipping up a batch for a family gathering, a special occasion, or just a cozy afternoon indulgence, this recipe offers a straightforward way to create a timeless dessert that’s sure to impress and satisfy your sweet tooth.
Ingredients You’ll Need
Ingredients You’ll Need
Simple does it with this recipe! Each ingredient plays a crucial role in achieving the perfect balance of flavor, texture, and color so that every bar emerges golden, tender, and richly satisfying.
- Unsalted butter (1 cup or 2 sticks): The star for that luscious, buttery base—softened for easy creaming with sugar.
- Granulated sugar (1/2 cup): Adds sweetness and helps create that delicate texture in the crust.
- All-purpose flour (2 cups + 1/2 cup): Provides structure and stability to both the crust and the coconut topping.
- Salt (1/4 teaspoon + 1/2 teaspoon): Balances sweetness and enhances all the amazing flavors.
- Large eggs (3): Bind everything together and add tenderness to the topping.
- Light brown sugar (1 cup, packed): Brings moistness and a deep caramel note to the coconut layer.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the topping’s flavor.
- Shredded coconut (2 cups): The star ingredient in the topping, providing chewiness and tropical flair.
- Chopped pecans or walnuts (1/2 cup, optional): A crunchy contrast that complements the creamy coconut topping wonderfully.
How to Make Buttery Coconut Bars Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C). While waiting for it to reach temperature, line a 9×13-inch baking pan with parchment paper or lightly grease it to ensure your bars come out cleanly without sticking.
Step 2: Create the Shortbread Crust
In a large mixing bowl, cream together the softened butter and granulated sugar until the texture turns light and fluffy. This step is essential to achieve that melt-in-your-mouth shortbread crumb.
Step 3: Add Flour and Salt
Gently mix in 2 cups of all-purpose flour and 1/4 teaspoon of salt until a soft, cohesive dough forms. Avoid overworking the dough to keep the crust tender.
Step 4: Press and Bake the Crust
Evenly press the dough into your prepared baking pan, smoothing out the surface with your hands or a spatula. Bake this crust for 15 to 18 minutes, until the edges have a beautiful light golden hue.
Step 5: Prepare the Coconut Topping
While your crust cools just slightly, whisk together the eggs, light brown sugar, vanilla extract, and 1/2 teaspoon salt in a separate bowl until smooth and well combined.
Step 6: Incorporate Remaining Ingredients
Fold in the remaining 1/2 cup of flour, shredded coconut, and nuts if you’re using them. The mixture should be thick and sticky—ready to create that irresistible coconut layer.
Step 7: Bake the Bars
Spread the coconut topping evenly over your pre-baked crust and return the pan to the oven. Bake for another 20 to 25 minutes, or until the topping is golden brown and set perfectly.
Step 8: Cool and Slice
Remove the bars from the oven and allow them to cool completely in the pan before slicing into 16 bars. Cooling is key to ensuring clean cuts and maintaining their delightful texture.
How to Serve Buttery Coconut Bars Recipe
Garnishes
Add a dusting of powdered sugar or a drizzle of melted chocolate for a touch of elegance. Toasted coconut flakes sprinkled on top boost the coconut flavor and add a crisp texture that’s just divine.
Side Dishes
Pair these bars with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the dessert experience. A cup of rich coffee or a refreshing cup of tea also complements these bars perfectly.
Creative Ways to Present
For a party or gathering, arrange the bars on a decorative platter with fresh berries or edible flowers around the edges. You can also cut smaller bite-sized pieces and serve them in mini cupcake liners for easy sharing and a charming presentation.
Make Ahead and Storage
Storing Leftovers
Store your bars in an airtight container at room temperature for up to three days to keep their chewy texture intact. For longer freshness, refrigeration is a great option, though it may firm up the bars slightly.
Freezing
Wrap individual bars tightly in plastic wrap and place them in a freezer-safe container or bag. They freeze beautifully for up to one month. Thaw at room temperature before enjoying to restore their perfect texture.
Reheating
If you prefer warm bars, pop them in a preheated oven at 300°F (150°C) for about 5 to 7 minutes or microwave for 15 seconds for a quick, comforting treat. This brings back that freshly baked feel that’s hard to resist.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! Using unsweetened coconut will reduce the overall sweetness, which some people prefer. You might want to add a touch more brown sugar if you like your bars sweeter.
What kind of nuts work best in this recipe?
Pecans and walnuts are classics because they add lovely crunch and a slightly nutty flavor that complements the coconut. However, feel free to experiment with almonds or macadamia nuts if you like.
Can I make these bars gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just ensure the blend contains xanthan gum or another binder to help maintain structure.
How long does it take for the bars to cool before slicing?
It’s best to let them cool completely—about 1 to 2 hours at room temperature—to ensure they set properly and slice cleanly without crumbling.
Are these bars suitable for storing in the fridge?
Yes, you can refrigerate the bars to keep them fresh longer, especially in warmer climates. Just bring them to room temperature or warm slightly before serving for the best texture and flavor.
Final Thoughts
If you’re looking for a dessert that combines simplicity with a rich and satisfying flavor experience, the Buttery Coconut Bars Recipe is an absolute winner. Easy to make and sure to please a crowd, these bars offer the perfect balance of buttery crumb and sweet coconut topping. I encourage you to whisk up a batch soon and share the joy of this timeless treat with your friends and family—they’ll thank you for it!
Print
Buttery Coconut Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Buttery Coconut Bars feature a rich, tender shortbread crust topped with a luscious coconut and brown sugar mixture. Together, they create a delightful dessert bar that’s perfect for gatherings or an indulgent treat any time of the day. The bars combine the sweetness of shredded coconut and brown sugar with a hint of vanilla, offering a chewy, golden topping over a buttery base.
Ingredients
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) to ensure it’s ready for baking the crust and topping. 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, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which will ensure a tender crust.
- Add Dry Ingredients: Mix in the all-purpose flour and 1/4 teaspoon salt until a dough forms, being careful not to overmix to keep the crust crumbly.
- Press into Pan: Evenly press the dough into the prepared baking pan, creating a uniform layer that will form the base of the bars.
- Bake Crust: Bake the crust for 15 to 18 minutes until the edges turn lightly golden. This pre-baking step ensures a firm base for the topping.
- Prepare Coconut Topping: While the crust bakes, whisk together eggs, light brown sugar, vanilla extract, and 1/2 teaspoon salt in a separate bowl until smooth and well combined.
- Add Remaining Ingredients: Stir in the flour, shredded coconut, and nuts (if using) into the egg mixture until fully incorporated.
- Assemble and Bake Final Bars: Spread the coconut topping evenly over the pre-baked shortbread crust, then return the pan to the oven. Bake for an additional 20 to 25 minutes until the topping is golden brown and set.
- Cool and Serve: Remove the bars from the oven and allow them to cool completely in the pan. Once cooled, slice into 16 equal squares and serve.
Notes
- You can use either sweetened or unsweetened shredded coconut depending on your sweetness preference.
- For added crunch and flavor, include chopped pecans or walnuts in the topping.
- Ensure the butter is softened but not melted for the best shortbread texture.
- Cool bars completely before slicing to prevent them from falling apart.
- Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
