These chewy Coconut Bars are coconut dreams come true. Loaded with butter, brown sugar and plenty of toasted shredded coconut, they bake up soft and chewy—a dessert bar the whole family will enjoy.
If you love coconut, these bars are an easy, crave-worthy treat. They started as a bar version of a favorite coconut cookie and became a soft, chewy square studded with toasted coconut. Add chocolate chips if you like chocolate and coconut together—otherwise they shine on their own.
Recipe features
- Soft, chewy bars made without sweetened condensed milk
- Option to add chocolate chips for a chocolate-coconut twist
- Buttery, coconut-forward dessert perfect for fans of coconut
Ingredients
Butter – Use real butter for best flavor; dairy-free stick butter works for a dairy-free version.
Sugar – Light brown sugar gives the best chew and flavor. For a less-sweet profile, substitute coconut sugar.
Eggs – Or use flax eggs (2 tbsp ground flaxseed + 5 tbsp water, let sit 5–10 minutes).
Vanilla extract – Adds essential flavor; no substitution recommended.
Flour – All-purpose flour is used here. For gluten-free bars, use a 1:1 gluten-free baking flour.
Shredded coconut – Sweetened shredded coconut is preferred and should be toasted first to deepen the flavor (instructions below).
Instructions
Step 1: Toast the coconut. Place the shredded coconut in a large skillet over medium-low heat. Stir occasionally and cook until coconut turns lightly golden, taking care not to burn it. Transfer to a bowl to cool.
Step 2: Whisk wet ingredients. In a large bowl whisk melted butter and brown sugar until combined. Add the eggs and vanilla and whisk again until smooth.
Step 3: Add dry ingredients. Add the flour, baking powder and salt to the wet mixture and gently stir until combined. Fold in the cooled toasted coconut.
Step 4: Bake. Line an 8×8 baking dish with parchment paper, leaving a 1″ overhang. Spray a rubber spatula with nonstick spray, transfer the batter to the pan and smooth the top. Optionally sprinkle extra shredded coconut on top. Bake at 350°F (175°C) for 27–32 minutes, until the edges are set. The center may still be slightly soft; it will firm up as the bars cool. Allow bars to cool completely in the pan, then lift out using the parchment overhang and slice.
Tips and tricks
- The bars are done when the edges have set; the center will firm up as they cool.
- For more coconut flavor, sprinkle extra shredded coconut on top before baking.
- Cool the bars completely in the pan before removing to avoid them falling apart.
- Line the pan with parchment and leave a 1″ overhang for easy removal.
- Scoop and press the sticky batter with a rubber spatula sprayed with nonstick spray to prevent sticking.
Variations
Add about 1/3 cup semi-sweet or dark chocolate chips for chocolate-coconut bars—don’t add too many or the chocolate will dominate. Alternatively, sprinkle sliced or slivered almonds on top before baking for a nutty finish.
Vegan and gluten-free options
To make these bars vegan, use dairy-free butter and flax eggs. For gluten-free bars, swap in a 1:1 gluten-free all-purpose flour.
Unsweetened vs. sweetened coconut
Unsweetened shredded coconut works fine, though sweetened coconut yields a sweeter, more coconut-forward result. Use whichever you prefer based on taste and dietary needs.
Storage
- Room temperature: Store in an airtight container for up to 1 week.
- Refrigerator: Keep in a sealed container for up to 1 week.
- Freezer: Once cooled, place bars in a freezer-safe bag for up to 3 months. Thaw at room temperature.
Recipe card
Coconut Bars
By Erin Alvarez
Ingredients
- 1/2 cup butter, melted
- 1 1/2 cups light brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups shredded coconut, toasted and sweetened, plus more for garnish
Instructions
- Preheat oven to 350°F and line an 8×8 baking dish with parchment paper, leaving a 1″ overhang.
- Toast shredded coconut in a dry skillet over medium-low until lightly golden; transfer to a bowl to cool.
- Whisk melted butter and brown sugar in a large bowl. Add eggs and vanilla and whisk until combined.
- Add flour, baking powder and salt, stirring gently to combine. Fold in the toasted coconut.
- Spray a rubber spatula with nonstick spray and press batter into the prepared pan. Sprinkle extra coconut on top if desired.
- Bake 27–32 minutes, until edges are set. Cool completely in the pan, then lift out using the parchment and slice.
Notes
Calories are an estimate per bar. Recipe yields 16 smaller bars or 9 larger bars. For add-ins, fold in 1/3 cup chocolate chips with the toasted coconut.
Nutrition (per bar, estimate)
Calories: 216 • Carbs: 32 g • Protein: 2 g • Fat: 9 g • Sugar: 24 g
If you try this recipe, please leave a comment and star rating. Enjoy!