Rich, chewy, and bursting with toasted coconut flavor, these coconut bars are the perfect sweet treat for any occasion. With their golden brown edges and soft centers, these bars offer the perfect balance of sweetness and texture.
Why You’ll Love This Recipe
These coconut bars are incredibly simple to make yet deliver impressive results. The toasted coconut adds a nutty depth that elevates these bars beyond ordinary blondies. They’re perfect for bake sales, potlucks, or simply enjoying with afternoon tea. The recipe comes together quickly with pantry staples, and the bars keep well for days, making them an excellent make-ahead dessert option. Whether you’re a coconut enthusiast or just looking for something different from the usual chocolate chip cookie, these bars will not disappoint.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour forms the foundation of these bars, providing structure while still allowing for a tender crumb. It blends seamlessly with the other ingredients to create the perfect canvas for the coconut flavor.
Light brown sugar brings a deep molasses-like sweetness and contributes to the chewy texture of these bars. It also adds a caramel undertone that pairs beautifully with the toasted coconut.
Butter adds richness and moisture, helping to create that perfect dense yet tender texture that makes these bars so satisfying. Its flavor also enhances the overall taste profile.
Eggs act as a binding agent in this recipe, helping to hold everything together while also contributing to the structure and richness of the finished bars.
Vanilla extract complements the coconut flavor with its warm, aromatic notes. It adds depth to the overall flavor profile without overwhelming the star ingredient.
Baking powder provides just the right amount of lift, ensuring these bars aren’t too dense while still maintaining their distinctive chewy texture.
Salt balances the sweetness and enhances all the other flavors. Even this small amount makes a big difference in the final taste.
Shredded coconut is the hero ingredient that gives these bars their distinctive flavor and texture. Toasting the coconut beforehand intensifies its nutty, tropical flavor and adds a wonderful aroma to the finished bars.
Directions
- 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!
Servings and Timing
This recipe yields 16 delicious coconut bars. The preparation takes just 10 minutes, with 30 minutes of baking time, for a total of 40 minutes from start to finish. Each bar contains approximately 216 calories, making them a reasonably portioned treat.
Variations
Chocolate Coconut Bars: Fold in 1/2 cup of chocolate chips along with the toasted coconut for a delicious chocolate-coconut combination.
Almond Joy Inspired: Add 1/2 cup of chopped almonds and drizzle melted chocolate over the cooled bars for a treat reminiscent of the popular candy bar.
Lime Coconut Bars: Add 1 tablespoon of lime zest to the batter and replace 1 teaspoon of the vanilla extract with lime juice for a tropical twist.
Coconut Pecan Bars: Mix in 1/2 cup of chopped pecans for added crunch and nutty flavor.
Cranberry Coconut Bars: Fold in 1/2 cup of dried cranberries for a tart contrast to the sweet coconut.
Storage/Reheating
Counter Storage: Store the coconut bars in an airtight container at room temperature for up to 3-4 days. Place parchment paper between layers to prevent sticking.
Refrigerator Storage: For longer shelf life, refrigerate the bars in an airtight container for up to a week. The cooler temperature will firm them up slightly, giving them a different but equally enjoyable texture.
Freezer Storage: These bars freeze exceptionally well. Wrap individual bars in plastic wrap and then aluminum foil, or place them in a freezer-safe container with parchment paper between layers. They’ll keep for up to 3 months.
Reheating: While these bars are delicious at room temperature, you can warm them slightly in the microwave for 10-15 seconds for a just-baked taste. If frozen, thaw at room temperature for about an hour before serving or enjoying.
FAQs
How do I know when my coconut bars are done baking?
Look for set edges with a slightly soft center. The bars will continue to firm up as they cool, so it’s better to slightly underbake than overbake. A toothpick inserted in the center should come out with a few moist crumbs, not completely clean.
Can I use unsweetened coconut instead of sweetened?
Yes, you can use unsweetened coconut, but the bars will be less sweet. You might want to increase the brown sugar by 2 tablespoons to compensate, though this is a matter of personal preference.
Why do I need to toast the coconut first?
Toasting the coconut intensifies its flavor and adds a wonderful nutty dimension to the bars. It also improves the texture, giving the bars more complexity. While you could skip this step, the flavor won’t be as developed.
Can I double this recipe for a larger batch?
Absolutely! Double all ingredients and use a 9×13 inch baking pan. The baking time might need to be increased by a few minutes, so keep an eye on them.
My bars turned out too crumbly. What went wrong?
This might be due to overbaking or inaccurate measurements. Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag, which can compact the flour.
Can I make these coconut bars gluten-free?
Yes, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. The texture might be slightly different, but they’ll still be delicious.
Is it necessary to line the pan with parchment paper?
While not absolutely necessary, parchment paper makes removing and cutting the bars much easier. If you don’t have parchment paper, you can grease the pan well, though the bars might be more difficult to remove cleanly.
How do I cut these bars neatly?
Allow the bars to cool completely, then use a sharp knife. Clean the knife between cuts for the cleanest results. For extra precision, refrigerate the bars for 30 minutes before cutting.
Can I add other mix-ins to these coconut bars?
Absolutely! White chocolate chips, macadamia nuts, dried pineapple, or chopped dried mango all work well with the coconut flavor. Just be careful not to add more than about 1 cup of additional mix-ins to maintain the proper texture.
My coconut started to burn while toasting. Can I still use it?
If only a small amount is darkened, you can still use the batch. However, if a significant portion is burnt, it’s best to discard it and start again, as burnt coconut can impart a bitter taste to the bars.
Conclusion
These coconut bars represent the perfect balance of simplicity and flavor. The toasted coconut transforms an ordinary bar cookie into something special, with layers of flavor and a delightful texture. Whether you’re a long-time coconut lover or new to the tropical ingredient, these bars offer an accessible and rewarding baking experience. Their versatility makes them appropriate for casual snacking or dressed up for special occasions. With minimal effort and maximum flavor, these coconut bars are sure to become a staple in your baking repertoire.
Print
Coconut Bars
- Total Time: 40 minutes
- Yield: 16 bars
- Diet: Vegetarian
Description
Delicious, chewy coconut bars made with toasted coconut and a golden brown sugar base. Perfect as a sweet treat or dessert!
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
- For added texture, you can sprinkle more toasted coconut on top before baking.
- These bars are best stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Be cautious not to overbake, as the bars will firm up while cooling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 216 kcal
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
