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
Scale
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.
