Description
These Deliciously Addictive Coconut Bars feature a buttery crumbly base topped with a rich, chewy coconut layer, baked to a perfect golden brown. They are easy to prepare, ideal for coconut lovers, and yield a delightful treat with a balance of sweetness and texture.
Ingredients
Scale
Base Layer
- 1/2 cup (115g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar
- 1 cup (120g) all-purpose flour
Coconut Topping
- 2 large eggs
- 1 cup (200g) brown sugar, packed
- 1/2 teaspoon vanilla extract
- 2 tablespoons (15g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/3 cups (100g) shredded sweetened coconut
Instructions
- Preheat and Prep the Pan: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper to prevent sticking and allow for easy removal of the bars.
- Make the Base Layer: Cream the softened unsalted butter and granulated sugar together until light and fluffy to create a smooth mixture. Incorporate the 1 cup of all-purpose flour gradually to form a crumbly dough. Evenly press this dough into the bottom of the prepared baking pan. Bake this base for about 10–12 minutes or until it turns lightly golden, which helps it set firmly for the topping.
- Prepare the Coconut Topping: In a mixing bowl, whisk together the eggs and packed brown sugar until the mixture is smooth and homogeneous. Add the vanilla extract and stir well. Then, combine the 2 tablespoons of all-purpose flour, baking powder, and salt; mix them into the egg mixture. Finally, fold in the shredded sweetened coconut thoroughly to ensure an even distribution of coconut in the topping.
- Assemble and Bake: Pour the prepared coconut topping over the partially baked crust, spreading it evenly to cover the entire surface. Bake again in the preheated oven for 25–30 minutes or until the topping is a golden brown color and set firmly, indicating the bars are fully baked.
- Cool and Slice: Allow the coconut bars to cool completely in the baking pan, which lets them set properly. For cleaner and neater slices, refrigerate the bars for about 30 minutes before cutting them into 9 to 12 squares, depending on your preferred size.
Notes
- Use parchment paper for easy removal and cleaner edges on the bars.
- Refrigerating before slicing helps achieve cleaner cuts and less crumble.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Unsweetened coconut can be used but expect a less sweet topping.
- Make sure not to overbake to keep the bars moist and chewy.
