Description
These easy and irresistible coconut bars feature a buttery crust topped with a sweet, golden coconut layer. Perfect for a delicious dessert or snack, these bars combine a crumbly base with a moist coconut topping that bakes to perfection, creating a delightful texture and flavor in every bite.
Ingredients
Scale
Crust
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
Topping
- 3 large eggs
- 1½ cups granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups shredded sweetened coconut
- ½ cup all-purpose flour
Instructions
- Prepare and bake the crust: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and ½ cup granulated sugar until the mixture is light and fluffy. Gradually add in 2 cups flour and ¼ teaspoon salt, mixing until a crumbly dough forms. Press this dough evenly into a greased 9×13-inch baking dish. Bake the crust for 15–18 minutes, or until it just begins to turn golden at the edges.
- Mix the coconut topping: While the crust is baking, beat the 3 eggs in a large bowl until foamy. Add 1½ cups granulated sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt, then stir in ½ cup flour and shredded sweetened coconut. Mix until fully combined and smooth.
- Assemble and bake the bars: Remove the crust from the oven once it is lightly golden. Gently spread the coconut topping evenly over the warm crust. Return the pan to the oven and bake for an additional 20–25 minutes, or until the topping is golden brown and the center is set.
- Cool and serve: Let the bars cool completely in the pan before slicing into squares or rectangles. For the cleanest cuts, wipe your knife with a damp cloth between slices to prevent sticking.
Notes
- For best results, use freshly shredded sweetened coconut rather than coconut flakes for a tender texture.
- Make sure the crust is slightly golden before adding the topping to ensure a crisp base.
- You can store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- If you prefer a less sweet topping, reduce sugar in the coconut mixture by ¼ cup.
