Want a decadent little dessert you might go cuckoo for? Try these irresistibly rich Coconut Bars.
Craving a rich, tasty treat that’s twice-baked and worth the wait? Check out this easy recipe for coconut bars. They’ve got a uniquely chewy and fluffy texture that’s infused with a harmonious medley of brown sugar, vanilla, and coconut flakes. Each bite melts in your mouth, thanks to the scrumptiously buttery crust. And the creamy, dreamy topping delivers the perfect balance of coconuttiness and rich vanilla silkiness.
It’s hard to imagine now, but there was a time when shredded coconut was a rare treat in North America. Before the late 19th century, coconut—especially in flaked or shredded form—was almost unheard of here. That changed when a food factory in Connecticut developed a way to dry and shred coconut meat, making it much easier to store and ship. Thanks to this innovation, coconut quickly became widely accessible.
This recipe really makes the most of this unique ingredient. Coconut transforms simple, basic components into an epically tropical dessert. Plus, the most difficult part about it is waiting for the bars to chill so you can slice them! I like making these bars on a Saturday morning, then serving them at our weekly movie night. If I double the batch, I usually have leftovers for weekday snacks. Win-win!
Tips for playing with complementary flavors
While classic coconut bars start with a simple mix of vanilla and brown sugar, you can play with the coconut flavor and bring out the best of your bars. For starters, I like to add a teaspoon each of cinnamon and cardamom to the coconut filling. These warm spices create a unique flavor that I simply love. But coconut also goes great with a wide array of fruits, especially tropical ones. Try topping your coconut bars with thin slices of pineapple, banana, or even Candied Lemon Slices for a little zing. Last but not least, coconut bars are extra delectable topped with toasted almond slices or crushed Brazil nuts.
How do I store leftovers?
Once they’ve cooled to room temperature, store leftover coconut bars in the fridge for up to 1 week, covered tightly with plastic wrap or in an airtight container. For longer storage, freeze the bars in a freezer-safe container for up to 3 months. Thaw frozen bars overnight in the fridge before serving. They’re delicious served cold—especially on a hot day—or you can warm them in a 350°F oven for 5–10 minutes if you prefer.
Serving suggestions
My mouth waters just thinking about all the possible ways to serve this dessert! Coconut bars are delicious with a garnish of coconut flakes, but you can also top them off with Chocolate Whipped Cream or this Strawberry Whipped Cream Recipe. I prefer mine with a spread of this Cashew Butter Recipe. I also find that these make a lovely complement to a Banana Smoothie, Chocolate Protein Shake, or this Cookie Dough Banana Ice Cream Recipe.
Ingredients
For the Base:
- 1/2 cup unsalted butter melted
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 3/4 teaspoon vanilla extract
- 1 pinch kosher salt
- 1 cup all-purpose flour
For the Filling:
- 3 large eggs
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 3/4 teaspoons baking powder
- 1/3 cup all-purpose flour
- 3 cups sweetened shredded coconut
- 1/3 cup sweetened shredded coconut for topping
Instructions
- Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper for easy removal after baking.
- In a bowl, mix together the melted butter, light brown sugar, granulated sugar, vanilla extract, salt, and all-purpose flour. Stir until just combined, maintaining a slightly crumbly texture.
- Press the crumbly mixture evenly into the prepared pan to form the base. Bake for 15 minutes in the preheated oven.
- In a different bowl, whisk the eggs with the granulated sugar. Add the vanilla extract and baking powder, then gently fold in the all-purpose flour and shredded coconut until just blended.
- Pour the filling evenly over the prebaked base. Sprinkle an extra 1/3 cup of shredded coconut on top. Return the pan to the oven and bake until the filling is set and the edges are lightly golden, about 25 minutes.
- Allow the bars to cool completely in the pan before slicing into squares, about 1.5 to 2 hours. For a firmer texture, cool at room temp for 45 minutes, then refrigerate for 1 hour before slicing. Serve cold.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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