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Easy Coconut Dream Bars Recipe with Chewy Coconut Topping

Easy Coconut Dream Bars

Buttery brown-sugar shortbread is partially baked, then covered with a chewy coconut, nut, and brown-sugar topping. The finished bars are lightly golden, tender, and wonderfully rich.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1/2 cup (100 g) Packed light brown sugar
  • 1 cup (125 g) All-purpose flour
Coconut Topping
  • 2 Large eggs
  • 1 cup (200 g) Packed light brown sugar
  • 2 tablespoons (16 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Vanilla extract
  • 1 1/3 cups (about 100 g) Sweetened flaked coconut
  • 1/2 cup (about 55–60 g) Chopped walnuts or pecans

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 13 x 9-inch baking pan or line it with parchment paper, leaving enough overhang to lift out the cooled bars.
  2. Beat the softened butter and packed light brown sugar until blended. Add the flour and mix just until a soft, crumbly dough forms.
  3. Press the crust mixture evenly into the bottom of the prepared pan. Bake for about 10 minutes, until lightly set but not browned.
  4. Whisk the eggs and packed light brown sugar together for the topping. Mix in the flour, baking powder, salt, and vanilla extract.
  5. Stir in the sweetened flaked coconut and chopped walnuts or pecans until evenly distributed.
  6. Spread the coconut mixture over the partially baked crust. Bake for another 20–25 minutes, until the top is golden brown and the center is set.
  7. Cool the bars completely for at least 30 minutes before lifting them from the pan and slicing into approximately 24 bars.

Notes

Do not overbake. The coconut topping should be set and lightly golden, and it will firm as it cools. Parchment with an overhang makes lifting and cutting easier. Store cooled bars in a tightly covered container.