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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Okay I have made these now 4 times, I think i’ve also left a review. These are AMAZING! I use almond extract for the shortbread and almond paste for the filling, always so yummy! I love any almond flavor pastry so this was the perfect substitution. Something I tried on accident the 3rd time but did on purpose the 4th time is do half sweetened and half unsweetened coconut flakes, this allows for cruncher bars and not as sweet. As someone with a major sweet tooth these are still delicious with the half and half.
This is the best dessert I have ever made! Everyone loved it and went back for thirds!
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!