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Indulge in Coconut Bars with a Buttery Crust Today!

Coconut Bars with a Buttery Crust: 7 Ingredients Ultimate Delicious

Coconut Bars with a Buttery Crust are a delightful treat that combines the best of both worlds – a rich, buttery base and a decadent coconut topping. Whether you’re serving them at a gathering or enjoying them as a personal indulgence, these bars are sure to delight your taste buds and leave you craving more.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 2 cup all-purpose flour
  • ¼ teaspoon salt
  • 3 large eggs
  • 1½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1½ cup shredded sweetened coconut
  • ½ cup all-purpose flour

Instructions

1. Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper and lightly grease it to prevent sticking.

2. Make the crust: In a medium bowl, cream together the softened butter and ½ cup of granulated sugar until smooth. Add the 2 cup of all-purpose flour and ¼ teaspoon of salt, then mix until crumbly. Press the crust mixture evenly into the bottom of the prepared baking pan.

3. Bake the crust for 15 minutes, or until lightly golden. Remove the pan from the oven and set aside.

4. Prepare the coconut topping: In a large bowl, whisk together the 3 eggs, 1½ cup of granulated sugar, 1 teaspoon of vanilla extract, and ¼ teaspoon of salt until smooth. Gently stir in the 1½ cup of shredded sweetened coconut and ½ cup of all-purpose flour until well combined.

5. Spread the coconut mixture evenly over the pre-baked crust.

6. Bake the Coconut Bars for 25–30 minutes, or until the topping is set and lightly golden.

7. Allow the bars to cool completely in the pan before cutting them into squares or bars. Serve and enjoy!

Notes

For optimal freshness and texture, store the cooled Coconut Bars in an airtight container at room temperature for up to 3-4 days. Refrigerate for up to a week. They freeze beautifully for up to 2-3 months.

Nutrition

Keywords: Coconut Bars, Dessert Bars