There’s something about a buttery shortbread base topped with a lusciously sweet coconut layer that turns any ordinary afternoon into a tiny celebration. Years ago I baked my first coconut bars in a rush before a potluck and they disappeared so quickly someone asked me for the recipe on a napkin between bites. This Easy and Irresistible Coconut Bars with a Buttery Crust recipe is that same fast, dependable crowd-pleaser with a few tiny upgrades I learned along the way to make it foolproof for beginners and versatile for busy weeks.
If you want a recipe that’s quick, portable, and great for batch baking, these coconut bars deliver: about 2–3 minutes active prep before the oven does the rest, comforting buttery flavor, and a soft-but-chewy coconut top that keeps well in the fridge. Quick nutrition snapshot per serving (1 of 16): roughly 230–270 calories, moderate carbs, and a satisfying bit of fat to keep you full. If you’re also looking for easy pantry-to-table inspiration, check this roundup of 11 Macaroni Recipes with Pantry Staples for more weeknight wins.
WHY THIS RECIPE WORKS
- Balanced textures: a crisp, buttery crust provides a sturdy foundation while the coconut topping stays tender and chewy.
- Simple ingredient list: mostly pantry staples no obscure ingredients so it’s perfect for beginners.
- Reliable chemistry: the eggs and sugar in the topping bind the coconut into a custardy layer that sets well without being dry.
- Time-efficient: straightforward assembly and baking times mean you can prep, bake, and cool in about 1.5 hours.
- Scalable & forgiving: easy to double for a crowd or halve for a smaller batch, with simple swaps for dietary needs.
Ingredients
| Quantity | Ingredient | Substitutions & Shopping Tips |
|---|---|---|
| 1 cup (2 sticks) | unsalted butter, softened | – Substitute: vegan butter for dairy-free version. Use slightly firm vegan stick butter for best texture. Tip: buy good-quality butter for better flavor; room temp but not melted. |
| ½ cup | granulated sugar | – Substitute: coconut sugar for deeper flavor (color will be darker). Measure the same. |
| 2 cups | all-purpose flour | – Substitute: gluten-free flour blend (ensure xanthan gum included). Tip: spoon & level flour when measuring. |
| ¼ tsp | salt | – Use fine sea salt or table salt. Salt enhances the buttery flavor don’t skip. |
| 3 large | eggs | – Substitute: for vegan, use 3 flax “eggs” (3 tbsp ground flax + 9 tbsp water, rested 10 minutes) though texture will differ slightly. |
| 1½ cups | granulated sugar | – Part of the sweet coconut topping. Reduce to 1¼ cups for slightly less sweet bars. |
| 1 tsp | vanilla extract | – Substitute: almond extract (½ tsp) for a nutty twist. Use pure extract if possible. |
| ¼ tsp | salt | – Balances sweetness. If using salted butter, reduce added salt to 1/8 tsp. |
| 1½ cups | shredded sweetened coconut | – Substitute: unsweetened coconut (add 2–4 tbsp extra sugar to topping). Tip: buy shredded, not flaked, for more even texture. |
| ½ cup | all-purpose flour | – Keeps the topping set and prevents separation. Swap with GF blend if needed. |
Step-by-step directions
Step 1: Prepare the crust
Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the flour and salt, and mix until a crumbly dough forms. Press the mixture evenly into a greased 9×13-inch baking dish. Bake the crust for 15–18 minutes, or until it is just turning golden at the edges.
Pro tip: Chill the dough for 10 minutes before pressing if your butter is very soft this helps avoid a greasy crust. Use the bottom of a measuring cup to press the crust firmly and evenly.Step 2: Make the coconut topping
While the crust is baking, prepare the topping. In a large bowl, beat the eggs until foamy. Add the sugar, vanilla extract, and salt, then stir in the flour and shredded coconut. Mix until everything is well combined and smooth.
Pro tip: Beat the eggs just until foamy overbeating adds air and can make the topping crack during baking.Step 3: Assemble and bake
Once the crust is lightly golden, remove it from the oven and gently spread the coconut mixture evenly over the hot crust. Return the pan to the oven and bake for another 20–25 minutes, or until the top is golden brown and the center is set.
Pro tip: If the top starts to brown too quickly, tent with foil for the last 5–10 minutes to allow the center to finish baking without burning.Step 4: Cool and slice
Allow the bars to cool completely in the pan. Once cooled, slice into squares or rectangles using a sharp knife. For cleaner cuts, wipe the knife with a damp cloth between slices.
Pro tip: Refrigerate for at least 30 minutes before slicing for the cleanest edges and easier portioning.
COMMON MISTAKES TO AVOID
- Dry, crumbly topping: Often caused by overbaking. Fix: Check at 18 minutes and test center; it should be set but slightly soft carryover heat will finish it.
- Soggy crust: Press the crust firmly and pre-bake until edges just color. Fix: bake crust the full 15–18 minutes and avoid underbaking.
- Uneven top: Sloppy spreading or an over-thick topping. Fix: Use an offset spatula to spread gently and evenly; don’t pile the topping in the center.
- Browning too quickly: Oven hot spots or high rack position. Fix: Move the pan to the center rack and tent with foil if needed.
- Tough crust: Overmixing the dough can develop gluten. Fix: Combine until just crumbly and press quickly don’t overwork.
Nutrition per serving (approximate)
- Serving size: 1 bar (1 of 16)
- Calories: 250 kcal
- Carbohydrates: 32 g
- Fat: 12 g (saturated fat: 6 g)
- Protein: 3 g
- Fiber: 1 g
Health note: These are indulgent bars enjoy as an occasional treat. Using unsweetened coconut and reducing sugar slightly will lower calories and added sugars.
VARIATIONS & CUSTOMIZATIONS
- Health-friendly option: Reduce the topping sugar to 1¼ cups and use unsweetened shredded coconut; swap half the butter for applesauce in the crust (texture shifts but reduces fat).
- Chocolate coconut bars: Sprinkle ½ cup semisweet chocolate chips on top of the hot bars immediately after baking so they melt slightly before cooling.
- Tropical twist: Fold ½ cup finely diced dried pineapple or mango into the topping for fruit-forward bars.
- Nutty upgrade: Stir ½ cup toasted chopped macadamia nuts, almonds, or pecans into the topping for crunch.
- Equipment alternatives: These bars can be baked in convection ovens at 325°F (reduce time slightly) or cut into smaller portions and baked in individual ramekins (watch for faster set times). Avoid air fryers for full 9×13 batches use the oven for even heat.
MAKE-AHEAD, STORAGE & REHEATING
- Fridge storage: Store in an airtight container in the refrigerator for up to 5 days. Bars stay moist and cut cleanly when chilled.
- Freezer tips: Freeze individual bars in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge.
- Best reheating method: Warm a bar in the microwave for 12–18 seconds to soften, or 8–10 minutes at 325°F in a 9×9 pan to revive a larger portion. For crispy edges, reheat briefly under the broiler while watching closely.
Serving suggestions and pairings
- Beverage pairings: Serve with hot coffee, a milky latte, or a cup of black tea to balance the sweetness. For a tropical pairing, chilled coconut milk or iced Thai tea complements the flavor.
- Side dishes: A simple bowl of fresh berries or a citrusy salad cuts through the richness. A dollop of vanilla yogurt makes a nice breakfast treat.
- Occasions: Great for potlucks, office bake sales, holiday cookie trays, after-school snacks, or make-ahead brunches. These bars travel well and are ideal for meal prep when doubled.
NUTRITION INFORMATION
- Calories per serving: ~250 kcal
- Macronutrient overview: ~32 g carbs / 12 g fat / 3 g protein
- Brief factual health note: Coconut is rich in medium-chain triglycerides (MCTs) and provides fiber, but sweetened shredded coconut contains added sugar opt for unsweetened if limiting sugar intake.
FAQ
Can I make Easy and Irresistible Coconut Bars with a Buttery Crust ahead of time?
Yes make them a day ahead and store covered at room temperature for up to 24 hours or refrigerate for up to 5 days. Chilling helps with cleaner slices.Why is my Easy and Irresistible Coconut Bars with a Buttery Crust dry?
Overbaking is the most common cause. Reduce the final bake time by a few minutes and allow bars to finish setting off heat. Also check oven temperature accuracy.Can Easy and Irresistible Coconut Bars with a Buttery Crust be frozen?
Yes freeze individual bars wrapped in plastic and foil for up to 3 months. Thaw overnight in the fridge before serving.Can I use unsweetened coconut instead of sweetened?
Absolutely use unsweetened coconut, but add 2–4 tablespoons extra sugar to the topping if you want similar sweetness.How do I get clean slices for presentation?
Chill bars for 30–60 minutes, use a sharp chef’s knife, and wipe the blade between cuts. For glossy tops, run the knife under hot water and dry before slicing.
CONCLUSION
These Easy and Irresistible Coconut Bars with a Buttery Crust are a dependable, beginner-friendly recipe that rewards you with buttery shortbread and a chewy coconut topping every time. They’re forgiving, customizable, and great for sharing so save this recipe, leave a comment about your favorite variation, and share with anyone who loves simple, delicious baking.
Easy and Irresistible Coconut Bars with a Buttery Crust
A delightful dessert featuring a buttery shortbread base topped with a sweet coconut layer, perfect for any occasion.
- Total Time: 55 minutes
- Yield: 16 servings
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ tsp salt
- 3 large eggs
- 1½ cups granulated sugar (for the topping)
- 1 tsp vanilla extract
- ¼ tsp salt
- 1½ cups shredded sweetened coconut
- ½ cup all-purpose flour (for the topping)
Instructions
- Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the flour and salt, and mix until a crumbly dough forms. Press the mixture evenly into a greased 9×13-inch baking dish. Bake the crust for 15–18 minutes, or until it is just turning golden at the edges.
- While the crust is baking, prepare the topping. In a large bowl, beat the eggs until foamy. Add the sugar, vanilla extract, and salt, then stir in the flour and shredded coconut. Mix until everything is well combined and smooth.
- Once the crust is lightly golden, remove it from the oven and gently spread the coconut mixture evenly over the hot crust. Return the pan to the oven and bake for another 20–25 minutes, or until the top is golden brown and the center is set.
- Allow the bars to cool completely in the pan. Once cooled, slice into squares or rectangles using a sharp knife.
Notes
Chill the bars for at least 30 minutes before slicing for the cleanest edges. Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian