If you adore the perfect balance of rich butteriness and tropical coconut flavor, you are going to fall head over heels for this Buttery Coconut Bars Recipe. These bars combine a crisp yet tender shortbread crust with a luscious, chewy coconut topping that feels like a beach vacation in every bite. Whether you’re baking for a festive gathering or a quiet afternoon treat, this delightfully textured dessert is sure to become your next go-to indulgence.
Ingredients You’ll Need
The magic of this Buttery Coconut Bars Recipe lies in its simple, carefully chosen ingredients. Each one plays an essential role, from the creamy butter that gives the crust its tender crumb, to the fragrant vanilla and toasted coconut that make every bite sing.
- Unsalted butter (1 cup or 2 sticks): softened for easy mixing, it forms the buttery base of the crust that melts in your mouth.
- Granulated sugar (1/2 cup): adds subtle sweetness and helps create a light, fluffy shortbread texture.
- All-purpose flour (2 1/2 cups total): provides structure in both the crust and topping, binding all ingredients beautifully.
- Salt (3/4 teaspoon total): balances the sweetness and enhances the flavors, a little hidden hero here.
- Large eggs (3): these give the coconut topping its rich, custard-like consistency.
- Light brown sugar (1 cup, packed): contributes a deep, caramel note that complements the coconut perfectly.
- Vanilla extract (1 teaspoon): infuses warmth and a roundness that elevates every ingredient.
- Shredded coconut (2 cups): choose sweetened or unsweetened based on your preference for chew and sweetness level.
- Chopped pecans or walnuts (1/2 cup, optional): these add a delightful crunch and nutty flavor if you like a bit of texture contrast.
How to Make Buttery Coconut Bars Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Preparing your 9×13-inch baking pan with either parchment paper or a light grease ensures the bars won’t stick while baking and makes cleanup easier—which is always a win in my book.
Step 2: Craft the Shortbread Crust
In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. This step is important because it creates a tender yet sturdy base that will hold all that coconut goodness. Then, mix in the flour and salt until everything comes together into a dough. Press this dough evenly into your prepared pan, gently smoothing it out with your hands or the back of a spoon for an even thickness.
Step 3: Bake the Shortbread Crust
Pop your crust into the preheated oven and bake for 15 to 18 minutes until the edges start turning a delicate golden brown. The smell at this point is irresistible. Once done, remove it from the oven and set it aside—you’ll build the topping right on this warm, buttery foundation.
Step 4: Prepare the Coconut Topping
Now it’s time to whisk together eggs, brown sugar, vanilla extract, and salt in a bowl until smooth and well combined. This mixture will bind the coconut and flour together. After that, fold in the additional flour, shredded coconut, and nuts if you’re using them. This topping blend has an inviting chew and a subtle crunch that brings this recipe a glorious depth of texture.
Step 5: Assemble and Bake the Bars
Spread the luscious coconut topping evenly over your pre-baked shortbread crust, making sure every corner is covered for maximum coconut goodness. Return the pan to the oven and bake for an additional 20 to 25 minutes. The topping should be set and show that gorgeous golden-brown color that tells you these bars are ready to cool and be devoured.
Step 6: Cool and Slice
Once baked to perfection, let your Buttery Coconut Bars cool completely in the pan. This resting time is key as it allows the topping to firm up and makes cutting the bars into perfect squares much easier. Once cool, slice into bars and get ready to enjoy one of the best coconut treats you’ve ever had.
How to Serve Buttery Coconut Bars Recipe
Garnishes
These bars are beautiful on their own, but if you want to add a bit of flair, try sprinkling a few toasted coconut flakes or a pinch of flaky sea salt on top. A drizzle of melted white chocolate can also add a luscious finish and make them feel extra special for guests.
Side Dishes
Pair these bars with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert experience. A fresh fruit salad or a cup of rich coffee works wonderfully to balance the buttery sweetness with refreshing or bold complementary flavors.
Creative Ways to Present
For a festive occasion, cut the bars into bite-sized squares and arrange them on a decorative platter alongside tropical fruits like pineapple chunks or sliced mango. You can also sandwich two bars with a layer of creamy frosting or nut butter in between for an irresistible treat twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bars stored in an airtight container at room temperature for up to three days. This will keep them fresh and maintain their signature chewy texture. If you prefer a slightly firmer texture, storing them in the fridge is also fine for a few additional days.
Freezing
These bars freeze beautifully, which makes them perfect for making ahead. Wrap individual bars tightly in plastic wrap and then place them in a freezer-safe container or bag. They will keep well frozen for up to two months. When you’re ready to enjoy, just thaw at room temperature.
Reheating
If you love your coconut bars warm, gently reheat them in a preheated oven at 300 degrees Fahrenheit for about 5 to 7 minutes. This will revive that buttery softness and amplify the delicious aromas without drying them out.
FAQs
Can I use unsweetened coconut for this recipe?
Absolutely! Using unsweetened coconut will give you a less sweet but wonderfully natural coconut flavor, allowing the buttery shortbread and brown sugar topping to shine even more.
Do the bars need refrigeration?
They don’t have to be refrigerated if you plan to eat them within a few days. However, refrigeration can extend their freshness and prevent the topping from becoming too soft.
Can I substitute nuts for a nut-free option?
Yes, simply leave out the nuts or replace them with sunflower seeds or toasted oats if you want to add some crunch but avoid nuts altogether.
How thick should I press the shortbread dough?
About 1/4 inch thick is perfect—it creates a sturdy base that holds the topping well without being too thick or doughy.
Is it possible to make these bars gluten-free?
You can try substituting the all-purpose flour with a gluten-free blend, but be aware that this might slightly change the texture of the crust and topping.
Final Thoughts
This Buttery Coconut Bars Recipe is one of those gems you’ll love baking again and again because it’s deceptively simple yet incredibly satisfying. Rich, tender, and with that perfect coconutty bite, these bars bring warmth and comfort with every mouthful. Give them a try—you might just find your new favorite dessert!
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Buttery Coconut Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Buttery Coconut Bars combine a rich, tender shortbread crust with a sweet, toasted coconut topping for a delightful treat. The perfect balance of buttery richness and coconut flavor makes them an irresistible dessert or snack that’s easy to prepare and sure to satisfy your sweet tooth.
Ingredients
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. Gradually mix in the 2 cups of all-purpose flour and 1/4 teaspoon salt until a smooth dough forms.
- Shape the Crust: Press the dough evenly into the prepared baking pan, ensuring an even layer for a consistent crust.
- Bake the Crust: Bake the crust in the preheated oven for 15-18 minutes, or until the edges turn a light golden color. Remove from the oven and set aside.
- Prepare the Coconut Topping: In a separate bowl, whisk together the eggs, packed light brown sugar, vanilla extract, and 1/2 teaspoon salt until smooth and well combined. Stir in the 1/2 cup flour, shredded coconut, and chopped nuts if using, mixing thoroughly.
- Assemble and Bake: Evenly spread the coconut topping mixture 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: Allow the bars to cool completely in the pan before slicing into 16 squares. This step ensures clean cuts and helps the bars hold their shape.
Notes
- You can use either sweetened or unsweetened shredded coconut depending on your sweetness preference.
- Chopped pecans or walnuts add a nice crunch but are optional. Feel free to omit or substitute with other nuts.
- For easier slicing, refrigerate the bars after cooling to firm them up further.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make the crust extra flaky, ensure butter is softened but not melted before creaming.
