Description

These rich and chewy Coconut Bars feature a buttery crumb base topped with a sweet, coconut-filled custard and a toasted coconut topping. Perfectly balanced between tender, moist, and crunchy, these bars make a delightful dessert or snack that’s easy to prepare and sure to please coconut lovers.

Ingredients

Scale

Base Ingredients

1/2 cup unsalted butter, melted
1/4 cup light brown sugar
1/4 cup granulated sugar
3/4 teaspoon vanilla extract
1 pinch kosher salt
1 cup all-purpose flour

Filling Ingredients

3 large eggs
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 3/4 teaspoons baking powder
1/3 cup all-purpose flour
3 cups sweetened shredded coconut

Topping

1/3 cup sweetened shredded coconut (for topping)

Instructions

Preheat oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper to ensure easy removal of the bars after baking.
Mix base: In a mixing bowl, combine the melted unsalted butter with light brown sugar, granulated sugar, vanilla extract, a pinch of kosher salt, and 1 cup of all-purpose flour. Stir the ingredients until just combined, aiming for a slightly crumbly texture without overmixing.
Bake base: Press the crumbly mixture evenly into the bottom of the prepared baking pan to form the base layer. Place it in the preheated oven and bake for 15 minutes until set but not fully browned.
Whisk filling: In a separate bowl, whisk together the 3 large eggs and 3/4 cup granulated sugar until combined. Add the vanilla extract and baking powder, then gently fold in the 1/3 cup all-purpose flour and 3 cups shredded sweetened coconut until just blended for a smooth filling.
Bake bars: Pour the coconut filling evenly over the prebaked base in the pan. Sprinkle the remaining 1/3 cup shredded coconut evenly on top. Return the pan to the oven and bake for approximately 25 minutes, until the filling is set and the edges turn a light golden color.
Cool: Remove the pan from the oven and allow the bars to cool completely in the pan, about 1.5 to 2 hours. For a firmer texture, first cool at room temperature for 45 minutes, then refrigerate for 1 hour before slicing into squares. Serve chilled.

Notes

Ensure not to overmix the base mixture to maintain a crumbly texture.
Using parchment paper in the pan allows for easy removal and clean edges.
The bars taste best when served chilled but can be enjoyed at room temperature as well.
These bars can be stored in an airtight container in the refrigerator for up to 5 days.
For a nuttier flavor, consider toasting the shredded coconut topping briefly before sprinkling onto the filling.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: coconut bars, coconut dessert, baked coconut bars, easy dessert, chewy coconut bars, sweet coconut bars