Soft and chewy vanilla coconut bars are a coconut-lover’s dream come true! These simple bars have a buttery brown sugar shortbread base topped with a thick vanilla-scented coconut filling.
I’m always happy when I get to share a recipe that is a joy to make AND to eat! These coconut bars were so easy to whip up, and such fun to sink my teeth into. If it’s been a while since you’ve enjoyed a classic coconut bar take this as a reminder and fire up your oven.
what makes these coconut bars so good?
Everyone who has ever baked before knows that good ingredients are only half the story. You need a well-formulated recipe to end up with something truly special, and this one is it!
- The shortbread base ~ the buttery brown-sugar shortbread cookie base is easy to make (just mix and press-in) and gives these coconut bars a solid foundation. More importantly ~ it’s delicious enough to be a fabulous cookie on its own!
- I love making all kinds of bar desserts with a simple shortbread base, you just really can’t go wrong.
- The coconut filling ~ the filling for these bars is interesting – it’s got eggs and a tiny bit of flour, lots of sweetened shredded coconut, and a little bit of baking powder. The result is nice and chewy, and perfectly sliceable.
- The vanilla ~ we all tend to take vanilla for granted, don’t we? We dutifully add a teaspoonful into every baked good and don’t give it another thought. But vanilla is a uniquely complex flavor that I love to showcase, so I use both vanilla extract and vanilla bean paste in these bars. Vanilla lovers take note!
tips for baking success
This is a simple baking project with big flavor payoff, suitable for beginner bakers all the way through experienced chefs.
- Make sure to line your baking pan for easy removal. I used a stoneware baking pan for these coconut bars but a metal baking pan will work just as well. I don’t always love glass baking dishes because they conduct heat a little bit differently.
- Let your butter cool down completely before mixing in the other shortbread ingredients. If the dough is too warm the butter will leak out during baking and you’ll have a lot of excess grease on the bottom of your pan.
- Don’t be tempted to cut these bars while they are still warm if you want to have nice, even slices. Let them cool completely and use a sharp knife to cut them. (Wipe down your knife between cuts.)
make coconut bars the base for your next creative masterpiece
- Play around with the flavoring – swap some of the vanilla extract with almond extract or coconut extract for another layer of flavor.
- Add chocolate! Coconut and chocolate are best friends. Fold chocolate chips into the filling for a chocolatey version, or make a chocolate shortbread base for some nice contrast.
- Top with speckled chocolate eggs for an Easter spin.
more coconut recipes to love
- Triple Coconut Pound Cake
- Coconut Snowball Cookies
- Pineapple Coconut Bars
- Ina Garten’s Coconut Cupcakes
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Chewy Coconut Bars
Soft and chewy coconut bars you'll want to sink your teeth into!
Servings: 16
Equipment
- 9×9 baking pan
- parchment paper (optional)
Ingredients
for the shortbread base
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 1 cup all purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
for the coconut filling
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla bean paste (or use vanilla extract)
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 cup all purpose flour
- 7 ounces sweetened shredded coconut, divided
Instructions
- Preheat oven to 350F, and line a 9×9 baking pan with parchment paper with long ends. This is optional but will allow you to remove the bars for easier slicing.
- Melt the butter in the microwave or in a saucepan on the stovetop and allow to cool before proceeding.
- Add the brown sugar, salt, and vanilla extract to the butter. Stir to combine.
- Fold in the flour and mix until just combined, don't over mix. You will have a lumpy mixture.
- Scatter the shortbread dough into your prepared baking pan, and using your hands or the back of a spoon, pat it into an even layer.
- Bake for 15 minutes.
- Meanwhile, mix the filling. Add the eggs, vanilla bean paste, sugar, and salt to a medium mixing bowl and whisk until smooth.
- Add the baking powder and whisk well.
- Fold in the flour and 2 loosely packed cups of the shredded coconut. Again, don't over-mix, fold until the ingredients are just combined. You should have around 1/2 cup of coconut leftover for sprinkling on top.
- Spread the filling into an even layer on top of the par-baked shortbread. Sprinkle the top evenly with the remaining shredded coconut.
- Return the bars to the oven and bake for about 25 minutes until the filling is set and just starting to turn golden brown on the edges.
- Allow the bars to completely cool before removing and slicing.
- Coconut bars will keep for several days at room temperature.
Nutrition
Calories: 191 kcal · Carbohydrates: 22 g · Protein: 2 g · Fat: 11 g · Saturated Fat: 8 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 2 g · Trans Fat: 0.2 g · Cholesterol: 36 mg · Sodium: 116 mg · Potassium: 96 mg · Fiber: 1 g · Sugar: 14 g · Vitamin A: 207 IU · Vitamin C: 0.1 mg · Calcium: 25 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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These are so yummy!! I have made them 3 times now and i’ll be making them again. Delicious!!
Coconut perfection! These bars are chewy and delicious! I doubled the recipe and made a 13×9. Thank you!
Can I use an 8 inch square pan and just cook a little longer for the coconut bars?
You can try, but as you can see the bars are already thick. I think it should work, though.
I did 8×8 the first time and they were incredible! I just baked for 28 minutes
Made it for a function, cut the bars into lil bite-sized pcs and the shape held up really well. I loved the firmness of the bottom shortbread layer, just the right amount of crumbli-ness, but stayed firm until the last bite. I did sweeten my own coconut flakes, as I find the store-bought ones all have variable sweetness level. Perfect recipe to add to a dainty tray!