Description
These Buttery Coconut Bars feature a tender shortbread crust topped with a sweet, golden coconut and nut layer. Perfectly balanced with rich butter and a hint of vanilla, these bars offer a delightful combination of textures and flavors, making them a crowd-pleasing dessert for any occasion.
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) and 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, ensuring a smooth base. Gradually mix in the 2 cups of flour and 1/4 teaspoon salt until a cohesive dough forms.
- Press Dough into Pan: Evenly press the shortbread dough into the prepared baking pan, creating a uniform layer to serve as the crust.
- Bake the Crust: Bake the crust in the preheated oven for 15 to 18 minutes, or until the edges are lightly golden, indicating it is partially baked and firm enough for the topping.
- Prepare the Coconut Topping: While the crust bakes, whisk together in a separate bowl the eggs, light brown sugar, vanilla extract, and 1/2 teaspoon salt until smooth. Then stir in the 1/2 cup flour, shredded coconut, and optional chopped nuts until fully combined.
- Spread the Topping: Remove the crust from the oven and evenly spread the coconut mixture over the warm shortbread base, ensuring the layer is consistent.
- Bake the Bars: Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the coconut topping turns golden brown and is set firmly in place.
- Cool & Serve: Allow the bars to cool completely in the pan before slicing into 16 squares to ensure clean cuts and proper setting of the topping.
Notes
- For a crunchier texture, use toasted shredded coconut instead of raw.
- Substitute pecans or walnuts with your favorite nuts or omit nuts entirely for a nut-free version.
- Use parchment paper for easy removal and clean slicing.
- Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Make sure bars are completely cooled before cutting to avoid crumbling.
