Introduction

These easy and irresistible coconut bars feature a buttery crust topped with a sweet, chewy coconut layer. Perfect for a simple dessert or an afternoon treat, they combine rich flavors and a delightful texture that’s sure to please any coconut lover.

The image shows a stack of three square dessert bars on a round wooden board, placed on a white marbled surface. Each bar has three visible layers: the bottom layer is a light brown crumbly crust, the middle layer is a thick, creamy pale yellow filling, and the top layer is a slightly lighter crumbly layer sprinkled with shredded white coconut flakes. The texture of the bars looks soft and moist with a grainy surface on the crusts. The bars are closely stacked, with the top two bars slightly tilted, showing the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar (for the crust)
2 cups all-purpose flour (for the crust)
¼ teaspoon salt (for the crust)
3 large eggs
1½ cups granulated sugar (for the topping)
1 teaspoon vanilla extract
¼ teaspoon salt (for the topping)
1½ cups shredded sweetened coconut
½ cup all-purpose flour (for the topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and ½ cup granulated sugar until light and fluffy. Add 2 cups flour and ¼ teaspoon salt, mixing until a crumbly dough forms. Press the dough evenly into a greased 9×13-inch baking dish. Bake for 15–18 minutes, or until the crust is just turning golden at the edges.
Step 2: While the crust bakes, prepare the coconut topping. In a large bowl, beat the eggs until foamy. Stir in 1½ cups granulated sugar, vanilla extract, and ¼ teaspoon salt. Then add ½ cup flour and shredded coconut, mixing until smooth and well combined.
Step 3: Remove the crust from the oven once lightly golden. Spread the coconut mixture evenly over the hot crust. Return to the oven and bake for another 20–25 minutes, until the top is golden brown and the center is set.
Step 4: Allow the bars to cool completely in the pan. Slice into squares or rectangles with a sharp knife, wiping the blade with a damp cloth between cuts for cleaner slices.

Tips & Variations

Use softened butter to ensure the crust blends easily and holds together well.
Press the crust evenly in the pan to avoid thin spots that could burn during baking.
Don’t overbake the crust in the first step—just bake until it’s lightly golden to maintain a tender texture.
Beat the eggs thoroughly to create a smooth, uniform topping texture.
For a nutty twist, try adding chopped toasted almonds or pecans to the coconut topping.

Storage

Store these coconut bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat briefly in a warm oven if you prefer them warm, or enjoy them chilled straight from the fridge.

How to Serve

The image shows a stack of three square dessert bars placed on a wooden board with a white marbled surface below. Each bar has three visible layers: the bottom layer is a light brown crumbly crust, the middle layer is a thick, creamy pale yellow filling, and the top layer is a thin light brown crust sprinkled with white shredded coconut. The bars have a moist and slightly crumbly texture, with coconut flakes scattered around the edges. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut instead of sweetened?

Yes, you can substitute unsweetened shredded coconut, but the bars will be less sweet. You might want to increase the sugar slightly to compensate.

Can these bars be made gluten-free?

They can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure the blend is suitable for baking and follows a 1:1 substitution ratio.