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Coconut Dream Bars

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Coconut Dream Bars combine a buttery shortbread-style crust with a sweet, chewy coconut topping that turns golden and lightly caramelized as it bakes. These easy dessert bars are perfect for holidays, bake sales, dessert trays, or serving with coffee.

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups sweetened shredded coconut
  • 3/4 cup chopped pecans or walnuts, optional
  • Melted semisweet or dark chocolate, optional
  • Toasted coconut, optional
  • Powdered sugar, optional

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. For the crust, beat the softened butter and granulated sugar together until creamy. Mix in 1 teaspoon vanilla extract.
  3. Add 2 cups flour and 1/4 teaspoon salt and mix until a soft, crumbly dough forms.
  4. Transfer the dough to the prepared pan and press it firmly into an even layer, making sure the corners have an even thickness.
  5. Bake the crust for 15–18 minutes, until the edges are just beginning to turn golden. Remove from the oven and leave the oven set to 350°F (175°C).
  6. While the crust bakes, whisk the eggs and brown sugar together until smooth.
  7. Add 1/4 cup flour, baking powder, 1/4 teaspoon salt, and 2 teaspoons vanilla extract. Stir until combined.
  8. Fold in the shredded coconut and optional chopped pecans or walnuts.
  9. Spread the coconut mixture evenly over the warm crust, taking the topping all the way to the edges.
  10. Return the pan to the oven and bake for another 20–25 minutes, until the coconut topping is set and golden brown, particularly around the edges.
  11. Remove the pan from the oven and let the bars cool completely before lifting them out using the parchment paper.
  12. Cut into squares or rectangles. If desired, garnish with melted chocolate, toasted coconut, or a light dusting of powdered sugar.

Notes

  • For chocolate Coconut Dream Bars, scatter semisweet chocolate chips over the warm crust before adding the coconut topping or drizzle the finished bars with melted chocolate.
  • Chopped pecans, walnuts, or almonds can be added for extra crunch.
  • Add finely grated lemon, lime, or orange zest to the topping for a brighter citrus flavor.
  • Toasting some of the shredded coconut before adding it creates a deeper, nuttier coconut flavor.
  • For an almond-coconut variation, replace some of the vanilla extract with almond extract and add sliced almonds.
  • For a richer finish, drizzle the cooled bars with caramel and add a small pinch of flaky salt.
  • Unsweetened shredded coconut can be used, but the bars will be less sweet and the topping may be slightly drier.
  • Store completely cooled bars in an airtight container at room temperature for about 3 days or refrigerate for up to 1 week.
  • Freeze the bars for up to 2–3 months, separating layers with parchment paper.
  • These bars are best served at room temperature, but individual pieces can be warmed in the microwave for 5–10 seconds if desired.

Nutrition

Find it online: https://thefamilycooking.com/coconut-dream-bars/