Dessert

Coconut Bars Recipe

Name: Coconut Bars Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 55 min
Cuisine: American
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; 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; 1/3 cup sweetened shredded coconut (for topping)

ByMariam Harutyunyan October 10, 2026October 10, 2026

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Introduction

Coconut Bars are a deliciously chewy and sweet treat with a buttery crust and a rich coconut filling. Perfect for coconut lovers, these bars combine a crumbly base with a moist, coconut-packed topping that’s easy to make and sure to satisfy your sweet tooth.

A stack of three square lemon bars sits in the center of a white plate with a textured edge, placed on a white marbled surface. Each lemon bar has two layers: the bottom layer is a thin, golden-brown crust with a firm texture, and the top layer is a thick, bright yellow lemon filling with a slightly crumbly texture. The top is sprinkled with fine white powdered sugar, adding a light dusting that contrasts softly with the yellow filling. In the background, more lemon bars are blurred on the same white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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

1/3 cup sweetened shredded coconut (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper for easy removal.
Step 2: In a bowl, mix together the melted butter, light brown sugar, granulated sugar, vanilla extract, salt, and 1 cup of all-purpose flour. Stir until just combined, keeping the mixture slightly crumbly.

Step 3: Press the crumbly mixture evenly into the prepared pan to form the base. Bake for 15 minutes until set.
Step 4: In a separate bowl, whisk the eggs with 3/4 cup granulated sugar until combined. Add the 1 1/2 teaspoons vanilla extract and baking powder, then gently fold in 1/3 cup all-purpose flour and 3 cups shredded coconut until just blended.
Step 5: Pour the coconut filling evenly over the prebaked base. Sprinkle the remaining 1/3 cup shredded coconut on top.

Step 6: Return the pan to the oven and bake for about 25 minutes, until the filling is set and the edges are lightly golden.
Step 7: Allow the bars to cool completely in the pan for 1.5 to 2 hours. For a firmer texture, cool at room temperature for 45 minutes, then refrigerate for 1 hour before slicing. Serve cold.

Tips & Variations

Use full-fat sweetened coconut for the best flavor and chewiness.

Try adding a handful of chopped nuts like macadamias or almonds for added crunch.
For a tropical twist, drizzle melted white chocolate over cooled bars before serving.
Make sure not to overmix the filling to keep the texture tender and moist.

Storage

Store the coconut bars in an airtight container in the refrigerator for up to 5 days. They are best served chilled but can be brought to room temperature before eating. If you want to keep them longer, freeze the bars for up to 2 months and thaw in the fridge overnight before serving.

How to Serve

The image shows five square pieces of light yellow cake with a slightly crumbly texture on top, lightly sprinkled with white coconut flakes and tiny brown specks. The cakes are stacked unevenly on a round, white plate with a ridged edge. In the background, a few more square cakes rest on a metal cooling rack, all placed on a white marbled surface. A beige cloth with frayed edges partially frames the plate on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut instead of sweetened shredded coconut?

Yes, you can use unsweetened coconut, but the bars will be less sweet. You may want to increase the sugar slightly to balance the flavor.

How do I prevent the base from getting soggy?

Baking the base alone for 15 minutes before adding the filling helps it set and prevents sogginess. Pressing it firmly into the pan also creates a solid crust.