These chewy coconut bars are an easy-to-make dessert full of tropical flavor and soft, delicious texture. With a buttery shortbread-style crust and a gooey coconut topping, they’re perfect for parties, lunchboxes, or a cozy afternoon treat.
Golden, chewy, and packed with sweet coconut — they’ll quickly become a family favorite.
Ingredients
▪️ For the crust:
- 1 cup (226 g) unsalted butter, melted
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
▪️ For the coconut topping:
- 3 large eggs
- 1½ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1½ cups all-purpose flour
- 3 cups sweetened shredded coconut
Instructions
1. Make the crust
- Preheat the oven to 350°F (175°C).
- Line a 9×13 inch (23×33 cm) baking pan with parchment or grease lightly.
- In a bowl, combine melted butter, flour, powdered sugar, and salt.
- Press mixture evenly into the bottom of the pan.
- Bake for 15–18 minutes until lightly golden.
2. Make the coconut topping
- In a large bowl, beat eggs and sugar until light and thick.
- Stir in vanilla and salt.
- Add flour and mix until combined.
- Fold in the shredded coconut.
- Spread mixture evenly over the pre-baked crust.
3. Bake again
- Return to oven and bake for 25–30 minutes, or until the top is golden brown and firm to the touch.
- Let cool completely before cutting into bars.
Tips
- Use sweetened shredded coconut for better texture and flavor.
- Add a tropical twist by mixing in chopped dried pineapple or lime zest.
- For clean slices, chill bars before cutting.
Storage
- Store in an airtight container at room temperature for 2–3 days.
- Refrigerate for up to 1 week for best freshness.