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
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, 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
