Homemade Coconut Bars
Chewy, sweet coconut topping over a buttery shortbread base, these coconut bars are simple to make yet taste like a bakery treat. Try Homemade Coconut Bars.
There is something special about a recipe that feels both simple and indulgent at the same time. Coconut bars are one of those treats that remind me of family gatherings, when the kitchen table was full of little plates of sweet squares for everyone to nibble on while coffee and tea were poured.
I first decided to make these because I was craving a dessert that felt tropical without being complicated. Life has a way of keeping us busy, and sometimes all you need is a recipe that you can throw together without fuss but still proudly serve to guests. The warm, nutty aroma of toasted coconut filling the kitchen is enough to make anyone pause for a moment and smile.
When I served these to my family, the reaction was exactly what I hoped for. My wife cut into them before they had fully cooled, and the first bite brought a grin that told me they were a hit. Even my grown-up kids, who usually reach for chocolate desserts first, went back for seconds. The balance of the chewy coconut topping over a buttery base makes these bars irresistible.
These are not just a treat, they are the kind of recipe that belongs in your regular baking rotation. Once you make them, they will become that dependable sweet that you can count on for Sunday coffee, bake sales, or simply when you want a little something to brighten the day.
Questions You May Have About This Recipe
Can I use sweetened shredded coconut?
Yes, but you may want to reduce the sugar slightly to keep them from being overly sweet.
Do these bars need to be refrigerated?
They can be stored at room temperature for up to 3 days in an airtight container, but refrigerating will help them last longer.
Can I make these gluten free?
Yes, just swap the flour in the base for a 1:1 gluten-free blend.
Should the coconut be toasted first?
No, it toasts perfectly in the oven while baking, giving a lovely golden color and flavor.
Can I freeze them?
Absolutely. Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
What You Need to Make Homemade Coconut Bars
Base:
1 cup all-purpose flour
1/4 cup sugar
1/2 cup unsalted butter, softened
Topping:
2 large eggs
1 cup sugar
1 tsp vanilla extract
1/4 cup all-purpose flour
1 1/2 cups shredded coconut (sweetened or unsweetened)
Tools:
Mixing bowls
Hand or stand mixer
8×8 inch baking pan
Parchment paper
Spatula
How to Make Homemade Coconut Bars
Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper.
For the base, mix flour, sugar, and butter until crumbly. Press firmly into the bottom of the prepared pan.
Bake the base for 12-15 minutes until lightly golden.
In a separate bowl, beat eggs and sugar until smooth. Add vanilla, flour, and shredded coconut. Stir until well combined.
Pour the coconut mixture over the baked base, spreading evenly.
Return to oven and bake for 20-25 minutes until the top is golden brown.
Cool completely before cutting into squares.
Tips
Line the pan with parchment so you can lift the bars out easily.
For a richer flavor, use browned butter in the base.
Cut with a sharp knife dipped in hot water for clean slices.
For a festive touch, drizzle melted chocolate over the cooled bars.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Took these to a church luncheon and came home with an empty plate. A real winner.” – Linda H.
⭐️⭐️⭐️⭐️ “Very tasty, but next time I will cut the sugar in the topping slightly. Still delicious.” – Margaret S.
⭐️⭐️⭐️⭐️⭐️ “My grandchildren loved them. Perfect with a cup of tea.” – Diane R.
⭐️⭐️⭐️⭐️ “Great recipe, though I used a 9×9 pan and they came out a bit thinner. Still good.” – Barbara W.
⭐️⭐️⭐️⭐️⭐️ “These are the easiest bars I have ever made and they taste amazing.” – Elaine M.
Printable Recipe
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Homemade Coconut Bars
Chewy, sweet coconut topping over a buttery shortbread base, these coconut bars are simple to make yet taste like a bakery treat.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 cup unsalted butter, softened
- Topping:
- 2 large eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1 1/2 cups shredded coconut (sweetened or unsweetened)
- Tools:
- Mixing bowls
- Hand or stand mixer
- 8x8 inch baking pan
- Parchment paper
- Spatula
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper.
- For the base, mix flour, sugar, and butter until crumbly. Press firmly into the bottom of the prepared pan.
- Bake the base for 12-15 minutes until lightly golden.
- In a separate bowl, beat eggs and sugar until smooth. Add vanilla, flour, and shredded coconut. Stir until well combined.
- Pour the coconut mixture over the baked base, spreading evenly.
- Return to oven and bake for 20-25 minutes until the top is golden brown.
- Cool completely before cutting into squares.
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