Buttery Coconut Bars (Printable Version)
Golden, chewy coconut squares with a buttery shortbread base – the perfect balance of tropical sweetness and rich texture.
# Ingredients:
→ For the crust
01 -
1 cup (2 sticks) unsalted butter, softened
02 -
½ cup granulated sugar
03 -
2 cups all-purpose flour
04 -
¼ teaspoon salt
→ For the coconut topping
05 -
3 large eggs
06 -
1½ cups granulated sugar
07 -
1 teaspoon vanilla extract
08 -
¼ teaspoon salt
09 -
1½ cups shredded sweetened coconut
10 -
½ cup all-purpose flour
# Steps:
01 -
Preheat oven to 350°F (175°C). In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the flour and salt, and mix until a crumbly dough forms. Press the mixture evenly into a greased 9×13-inch baking dish. Bake for 15–18 minutes, or until just turning golden at the edges.
02 -
While the crust is baking, prepare the topping. In a large bowl, beat the eggs until foamy. Add the sugar, vanilla extract, and salt, then stir in the flour and shredded coconut. Mix until everything is well combined and smooth.
03 -
Once the crust is lightly golden, remove it from the oven and gently spread the coconut mixture evenly over the hot crust. Return the pan to the oven and bake for another 20–25 minutes, or until the top is golden brown and the center is set.
04 -
Allow the bars to cool completely in the pan. Once cooled, slice into squares or rectangles using a sharp knife. For cleaner cuts, wipe the knife with a damp cloth between slices.
# Notes:
01 -
The bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
02 -
For freezing, place cooled bars in a single layer until firm, then transfer to a freezer-safe container with parchment between layers for up to 2 months.
03 -
These bars feature a shortbread-style crust with a macaroon-like topping that caramelizes beautifully during baking.
04 -
For variation, try adding mini chocolate chips, chopped nuts, or a drizzle of chocolate after baking.