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
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) 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.
