Buttery Coconut Bars Recipe
If you’re craving a dessert that’s sweet, rich, and irresistibly tender, you need to make these Buttery Coconut Bars. Combining a crisp, golden shortbread crust with a luscious coconut topping, this recipe is a total crowd-pleaser that brings together the perfect balance of buttery goodness and tropical flavor. Each bite melts in your mouth with a delightful texture and a warm, comforting sweetness that’ll have you coming back for just one more. Trust me, once you try this Buttery Coconut Bars Recipe, it won’t just be a treat — it’ll become a beloved classic in your kitchen.
Ingredients You’ll Need
This Buttery Coconut Bars Recipe is surprisingly simple but relies on a few key ingredients that really make a difference. Each item plays its own special role in creating the perfect texture, flavor, and color that make these bars so memorable.
- Unsalted butter (1 cup or 2 sticks): Using softened butter helps create that rich, tender shortbread crust everyone loves.
- Granulated sugar (1/2 cup): Adds just the right amount of sweetness to the crust while helping it brown beautifully.
- All-purpose flour (2 1/2 cups total): The foundation of both crust and topping, providing structure and stability.
- Salt (3/4 teaspoon total): Enhances the sweet flavors and balances the overall taste perfectly.
- Large eggs (3): Bind the coconut topping ingredients and add moisture for a fudgy finish.
- Light brown sugar (1 cup, packed): Gives the topping that deep caramel flavor and lovely chewiness.
- Vanilla extract (1 teaspoon): Brings warmth and depth, rounding out all the flavors nicely.
- Shredded coconut (2 cups): The star of the show — choose sweetened or unsweetened based on your preference for extra sweetness or natural coconut taste.
- Chopped pecans or walnuts (1/2 cup, optional): Adds a satisfying crunch and nutty contrast that elevates the bars to something special.
How to Make Buttery Coconut Bars Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining a 9×13-inch baking pan with parchment paper or giving it a light grease. This ensures your bars will release easily and have a clean edge, making them easier to slice and serve later.
Step 2: Make the Shortbread Crust
In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This step is crucial because it helps create that tender, melt-in-your-mouth shortbread texture. Next, stir in the flour and salt until everything forms a smooth dough. Press this dough evenly into your prepared pan to form an even base. Pop it in the oven for about 15 to 18 minutes, or until the edges turn a beautiful light golden color. This pre-baking step firms up the crust so it won’t get soggy when you add the topping.
Step 3: Prepare the Coconut Topping
While the crust is baking, whisk together the eggs, brown sugar, vanilla extract, and salt in a separate bowl until smooth and well combined. Then fold in the flour, shredded coconut, and, if you like, those lovely chopped nuts for extra texture and flavor. This mixture will create a wonderfully chewy, slightly caramelized topping that perfectly complements the buttery crust underneath.
Step 4: Bake the Coconut Bars
Spread the coconut mixture evenly over your warm shortbread crust. Slide the pan back into the oven and bake for another 20 to 25 minutes. You’ll know it’s done once the topping has turned a gorgeous golden brown and feels set to the touch. This baking time ensures the flavors meld beautifully while keeping that chewy, satisfying consistency.
Step 5: Cool and Slice
After you take the bars out of the oven, patience is key. Let them cool completely in the pan before slicing into neat squares. Cooling allows the bars to firm up just right, making it easier to cut without crumbling and letting the flavors fully develop. Then, get ready to enjoy your perfect homemade treat!
How to Serve Buttery Coconut Bars Recipe
Garnishes
To add an extra touch of indulgence, consider topping each Buttery Coconut Bar with a light dusting of powdered sugar for a hint of sweetness and a pretty presentation. Toasted coconut flakes sprinkled on top also make a delightful, crunchy garnish that adds visual appeal and layers more coconut flavor.
Side Dishes
These bars pair wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Their rich, buttery texture and coconut sweetness create a perfect balance with cool, creamy sides, turning this simple dessert into something truly special for afternoon tea or after-dinner treats.
Creative Ways to Present
For a fun twist, serve your Buttery Coconut Bars Recipe as part of a dessert platter alongside tropical fruits such as mango slices or pineapple chunks. You can also drizzle melted chocolate or caramel sauce over the bars for an over-the-top indulgence that will wow any guest.
Make Ahead and Storage
Storing Leftovers
These coconut bars store beautifully at room temperature in an airtight container for up to 3 days. For longer storage, keep them in the fridge where they’ll stay fresh for about a week. Just be sure to bring them to room temperature before serving for the best flavor and texture.
Freezing
If you want to save some to enjoy later, these bars freeze wonderfully. Wrap individual pieces in plastic wrap, then place them in a freezer-safe container or bag. They’ll keep well for up to 3 months. When you’re ready to indulge, thaw overnight in the fridge and serve as usual.
Reheating
To bring a little warmth back to your coconut bars, simply heat them in the microwave for about 15 seconds or pop them into a preheated oven at 300°F (150°C) for 5–7 minutes. This will soften them up without drying them out, making every bite taste freshly baked.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! Using unsweetened shredded coconut will make the bars less sweet and give them a more natural coconut flavor. If you prefer a sweeter bar, stick to sweetened coconut or add a touch more brown sugar to the topping.
What kind of nuts are best for this recipe?
Pecans and walnuts both work beautifully here. They add a delicious crunch and a nutty flavor that pairs well with the coconut. If you have nut allergies or prefer not to use nuts, you can simply leave them out without affecting the overall result too much.
Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure your blend contains xanthan gum or another binder to keep the texture just right. The bars may be a little more delicate, so handle with care when slicing.
How long do these bars last at room temperature?
Stored in an airtight container, these coconut bars last about 3 days at room temperature. After that, it’s best to refrigerate them to maintain freshness and prevent any spoilage.
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt to avoid over-salting. Salted butter varies in salt content, so adjusting the recipe accordingly helps keep the balance of flavors just right in your Buttery Coconut Bars Recipe.
Final Thoughts
Making this Buttery Coconut Bars Recipe is like giving yourself a warm, sweet hug in dessert form. The way the buttery crust meets the chewy, coconut-packed topping is truly something special, perfect for sharing or keeping all to yourself. I hope you give this recipe a try soon — it’s sure to become one of your favorites as it is for me!
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Buttery Coconut Bars Recipe
- Total Time: 55 minutes
- Yield: 16 servings 1x
Description
Buttery Coconut Bars feature a rich shortbread crust topped with a decadent, sweet coconut and nut mixture, baked to golden perfection. These bars are perfect for coconut lovers seeking a delightful dessert that’s easy to prepare and yields a crowd-pleasing treat.
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). 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 helps achieve a tender crust.
- Combine Dry Ingredients: Mix in the 2 cups of all-purpose flour and 1/4 teaspoon salt to the creamed butter mixture until a dough forms. Press this dough evenly into the prepared baking pan to create a uniform crust.
- Bake the Crust: Bake the crust in the preheated oven for 15-18 minutes, or until the edges are lightly golden. Remove from oven and set aside to cool slightly.
- Prepare the Coconut Topping: In a separate bowl, whisk together the eggs, light brown sugar, vanilla extract, and 1/2 teaspoon salt until smooth and well combined.
- Add Dry Ingredients and Coconut: Stir in 1/2 cup all-purpose flour, shredded coconut, and chopped nuts if using, ensuring the topping mixture is evenly mixed.
- Assemble and Bake: Spread the coconut topping 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: Remove the pan from the oven and allow the bars to cool completely before slicing into 16 squares. This ensures clean cuts and the bars hold their shape well.
Notes
- Use unsweetened shredded coconut if you prefer less sweetness in the topping.
- Chopped pecans or walnuts add a nice crunch, but can be omitted for a nut-free version.
- Make sure the butter is softened but not melted for perfect shortbread texture.
- Cooling completely before slicing prevents the topping from falling apart.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
