Description
Tropical-inspired chewy coconut bars with a fudgy center and golden crinkled top. Balanced sweetness, toasted coconut aroma, and tender crumb make these a universal dessert hit. Easy to bake with five simple ingredients for a shareable treat.
Ingredients
1/2 cup unsalted butter, melted
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
1 cup all-purpose flour
1 1/2 cups shredded coconut, unsweetened
Instructions
Preheat oven to 350°F (175°C). Grease and parchment-line an 8×8-inch pan, leaving overhang for easy slicing.
Melt butter in a microwave or stovetop; let cool slightly.
In a bowl, whisk butter and brown sugar until smooth. Add eggs one at a time, mixing thoroughly after each. Stir in vanilla.
Gradually fold in flour and sea salt, then stir in shredded coconut until just combined.
Scrape batter into prepared pan, spreading evenly with an offset spatula.
Bake 20-22 minutes until edges are golden and center is set. Cool completely before slicing into 12 bars.
Notes
Use unsweetened coconut for neutral base and added texture.
Bars store in airtight container at room temperature up to 3 days.
For extra richness, sprinkle flaky salt on top after baking.
Avoid overbaking to maintain chewy texture.
Use a non-metal pan for even caramelization.
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 12g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg