Why You’ll Love This Recipe
These coconut bars are a perfect balance of chewy and crispy, thanks to the toasted coconut and the rich butter-sugar combination. They are quick to prepare, bake, and taste amazing fresh from the oven or stored for later. The sweetness is just right, making them the ideal treat for coconut lovers. The recipe is also versatile enough to be customized with different toppings or flavors, making it a great base for creativity in the kitchen.
Ingredients
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½ cup butter, melted
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1 ½ cups light brown sugar
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2 eggs
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2 teaspoons vanilla extract
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1 ¼ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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1 ½ cups shredded coconut, toasted, sweetened, plus more for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 350°F (175°C) and line an 8×8 baking dish with parchment paper, leaving a 1″ overhang for easy removal after baking.
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Toast the coconut: Add the shredded coconut to a large skillet over medium-low heat. Stir occasionally until slightly golden, being careful not to burn it. Once toasted, transfer the coconut to a bowl and let it cool.
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In a large mixing bowl, whisk together the melted butter and light brown sugar until combined. Add the eggs and vanilla extract, whisking to incorporate them evenly.
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Add the flour, baking powder, and salt to the mixture. Use a rubber spatula to gently stir everything together, ensuring that the dry ingredients are fully incorporated.
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Fold in the toasted coconut, and mix until evenly distributed in the batter.
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Lightly spray your rubber spatula with nonstick spray, and then scoop the batter into the prepared baking dish. Smooth the batter with the spatula, ensuring it’s spread evenly. If desired, sprinkle extra shredded coconut on top for garnish.
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Bake for 27-32 minutes, or until the edges are set and the middle is slightly undercooked. The bars will firm up as they cool.
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Once baked, remove the pan from the oven and transfer it to a wire rack to cool completely in the pan. When cool, use the parchment paper to lift the bars out of the pan, slice, and enjoy!
Servings and Timing
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Prep Time: 10 minutes
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Cooking Time: 30 minutes
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Total Time: 40 minutes
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Servings: 16 bars
Variations
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Add-ins: Consider adding chocolate chips, chopped nuts (like almonds or pecans), or dried fruits to the batter for a twist.
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Flavor variations: Add a pinch of cinnamon or a dash of coconut extract for an enhanced coconut flavor.
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Dairy-free version: Replace the butter with a dairy-free butter substitute or coconut oil.
Storage/Reheating
Store the coconut bars in an airtight container at room temperature for up to 3-4 days. For longer storage, you can keep them in the fridge for up to a week. To reheat, place them in a microwave for a few seconds to bring back their soft and chewy texture. You can also freeze the bars for up to 3 months – just be sure to wrap them in plastic wrap or foil before freezing.
FAQs
How can I tell when the coconut bars are done baking?
The edges will be set, and the center should be slightly undercooked. The bars will firm up as they cool.
Can I use unsweetened coconut for this recipe?
While sweetened coconut is typically used for these bars, you can use unsweetened coconut if you prefer a less sweet treat. Just be sure to adjust the sugar accordingly.
Can I make these coconut bars ahead of time?
Yes! You can make them a day or two ahead and store them in an airtight container.
Can I use a different type of sugar?
Light brown sugar is best for this recipe, but you can use white sugar as a substitute if necessary.
Can I use a larger or smaller baking dish?
Yes, but keep in mind that if you change the size of the baking dish, the baking time may need to be adjusted. A larger dish may result in thinner bars that bake faster, while a smaller dish may take longer to cook.
Can I freeze coconut bars?
Yes! Allow the bars to cool completely before wrapping them in plastic wrap or foil. Store them in an airtight container or freezer bag for up to 3 months.
What can I serve these coconut bars with?
These bars are delicious on their own but pair perfectly with a cup of coffee, tea, or even a scoop of vanilla ice cream.
Can I add chocolate to these coconut bars?
Yes, adding chocolate chips or a drizzle of melted chocolate on top would complement the coconut beautifully.
How do I know when the bars are done baking?
The edges should be set and lightly golden, while the center might still appear slightly soft. The bars will continue to firm up as they cool.
Can I use shredded coconut instead of toasted coconut?
Toasting the coconut gives it a deeper flavor, but you can use shredded coconut without toasting it if you prefer.
Conclusion
These coconut bars are a quick and easy dessert that will bring a tropical sweetness to your day. With their buttery base and toasted coconut, they offer a delicious combination of flavors and textures. Whether for a snack, a party, or a treat to share with family and friends, these coconut bars are sure to be a hit. Plus, their versatility allows you to get creative with add-ins and toppings!
Print
Coconut Bars
- Total Time: 40 minutes
- Yield: 16 bars
- Diet: Vegetarian
Description
These delicious coconut bars are soft, chewy, and packed with toasted coconut flavor. With a buttery, sweet base and a golden-brown finish, they’re the perfect treat for any occasion. The bars are easy to make and perfect for a quick dessert or snack. Enjoy these coconut-filled bars that are sure to satisfy your sweet tooth!
Ingredients
- ½ cup butter, melted
- 1 ½ cups light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups shredded coconut, toasted, sweetened, plus more for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8 baking dish with parchment paper, leaving a 1″ overhang.
- Toast the coconut: Add the shredded coconut to a large skillet over medium-low heat. Stir occasionally until slightly golden, being careful not to burn it. Transfer to a bowl and let cool.
- In a large mixing bowl, whisk together the melted butter and light brown sugar. Add the eggs and vanilla extract, whisking to combine.
- Add the flour, baking powder, and salt to the bowl. Use a rubber spatula to stir everything together. Fold in the toasted coconut.
- Spray your rubber spatula with nonstick spray and scoop the batter into the prepared baking pan. Smooth the batter with the spatula (the nonstick spray will prevent sticking). Sprinkle extra shredded coconut on top if desired.
- Bake for 27-32 minutes, or until the edges are set. It’s okay if the middle is slightly undercooked; the bars will firm up as they cool.
- Remove from the oven and transfer the pan to a wire rack. Allow the bars to cool completely in the pan. Once cooled, pull on the parchment paper to remove them from the pan, slice, and enjoy!
Notes
- The bars will continue to firm up as they cool, so don’t worry if the center looks slightly undercooked when you first take them out of the oven.
- You can sprinkle extra toasted coconut on top before baking for an added texture and flavor boost.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 20g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
