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    Black-bottom coconut bars on a blue cloth

    Coconut Bars

    By | 63 Comments

    Coconut Bars have a decadent, chewy coconut topping over a layer of decadent brownie. They’re so simple to make and are a must for coconut & chocolate fans!

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    This coconut bars recipe is a cross between coconut macaroon cookies and a brownie! They’re hands down one of my all-time favorite cookie bars. Perfect for Easter cookies, or any occasion for that matter, this decadent treat has tender coconut-y topping over a brownie base!

    I often list this with my Easter recipes, but this recipe is great for bake sales, holiday baking, or a quick afternoon snack. If you like chocolate and coconut, then you’re gonna love this recipe! Let’s head to the kitchen and get started!

    Going cuckoo for coconut? I can’t blame you after trying this recipe! Be sure to check out coconut buttermilk cake, coconut cream pie bars, and banana coconut cream pie!

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    Why It’s Great!
    Recipe Notes
    Recipe Variations
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    Black-bottom coconut bars on a blue cloth

    What I Love About This Recipe

    • Two desserts in one
    • The moist fluffy coconut topping
    • The rich chocolaty brownie bottom
    • Super quick and easy to make

    How To Make Coconut Bars Recipe

    Start by prepping the pan with the aluminum foil. Melt the butter in the microwave and add in the sugar and salt, whisking to dissolve. Add the egg, cocoa, and flour, mixing until smooth. Spread in the pan and bake.

    Make the coconut topping by whisking together the eggs, sugar, and vanilla. Gently add the flour and coconut. Spread over the brownie base, top with reserved coconut, and bake again. Allow cooling before removing from the pan and cutting into bars.

    Black-bottom coconut bars on a blue cloth

    Cookie Bars Recipe Notes

    These bars are very simple to make, but here are a few tips to make it even easier!

    Melting the butter – Don’t overheat the butter. It just needs to be melted. If it’s too hot, you’ll cook the egg when you whisk it in. It shouldn’t be too hot to touch! Go low and slow on the microwave.

    The foil – This is a very sticky recipe. Be sure you use foil to line your pan and give yourself plenty of overhangs. Butter it well. Allow it to cool completely before you pull it out of the pan. I know it’s tough, but you gotta wait! If you try to cut into it when it’s still hot, it will stick like crazy!

    Ingredient Notes

    Coconut – you need to use sweetened coconut to get the right texture for this topping. If you’re worried about it getting too sweet, you can cut back a bit on the added sugar, but most folks find the sweet level to be just right!

    Storing Tips

    Be sure to store these in a cool place in a well-sealed container to maintain their moisture.

    Can You Freeze This?

    Use good freezing techniques to maximize freshness. I suggest wrapping the individual bars and then putting them in a freezer bag. Thaw them in the fridge overnight.

    Make Ahead Tips

    This store well for several days so you can feel free to make them ahead of time or you can freeze them.

    How Long Can You Keep This In The Fridge?

    According to food handling guidelines, these will hold in the fridge for 4-5 days.

    Easter Dessert Recipes Variations

    There are so many Easter dessert recipes out there! Here are some variations to get you inspired!

    • Coconut brings such lovely flavor and texture to desserts like coconut cake and coconut cupcakes. You can also try coconut poke cake for a creamy, dreamy coconut confection!
    • Lemon and coconut go well together! Lemon icebox cake is like lemonade in cake form and luscious lemon bars have an intense lemon flavor in a decadent treat. Lemon coconut bars are another one of my favorites!
    • You can add almonds to make it Almond Joy bars!

     

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    Black-bottom coconut bars on a blue cloth
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    Coconut Bars

    Coconut Bars have a decadent, chewy coconut topping over a layer of decadent brownie. They're so simple to make and are a must for coconut & chocolate fans!
    Prep Time15 mins
    Cook Time35 mins
    Total Time50 mins
    Servings: 24 bars
    Author: Kathleen

    Ingredients

    Chocolate Base

    • 1/2 cup unsalted butter plus more for pan
    • 1/2 cup sugar
    • 1/4 teaspoon salt
    • 1 egg large
    • 1/4 cup unsweetened cocoa powder
    • 1/4 cup all-purpose flour

    Coconut Topping

    • 2 eggs large
    • 3/4 cup sugar
    • 1/2 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • 1 (7-ounces) package sweetened shredded coconut 1/2 cup reserved for sprinkling

    Instructions

    • For the chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).
    • Place butter in a large microwave-safe bowl; melt in the microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.
    • Bake just until sides begin to pull away from edges of the pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.
    • For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).
    • Drop mounds of the mixture over the chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut.
    • Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil and cut into 24 bars. Store in an airtight container for 3 to 4 days.

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    Nutrition

    Serving: 1bar | Calories: 149kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 55mg | Potassium: 55mg | Fiber: 1g | Sugar: 14g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? I'D LOVE TO SEE!Tag @GonnaWantSeconds or #gonnawantseconds on Instagram!
    © Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

    More Fruit Cookies Recipes

    Fruit cookies are deliciously moist and flavorful! Here are some of my favorites!

    Conclusion

    These Coconut Bars are so chewy and delicious. The brownie bottom and coconut topping are in perfect balance! I know they’ll be a hit wherever you serve them!

    Be sure to comment below and let me know how they work for you!

     

    Reader Interactions

    Comments

    2. Marianne says

      This recipe just arrived in my inbox and I can’t wait to try them! I actually have all the ingredients, whoo!

      Reply

    6. amy says

      i ended up making 4 batches of these for my neighbors and my husbands co workers everyone loves these thank you for the recipe

      Reply

    7. REBECCA says

      I made these a couple of weeks ago and they were super easy and delicious. I took them to my husband to share at a meeting at work, and they were apparently devoured. Thanks for such a delicious recipe!

      Reply

    8. Mary says

      These did not turn out like they were supposed to at all. The yellow part turned out to be a really dense cake texture and it separated from the brownie part. I followed all of the directions completely and I even cooked both parts shorter than the recipe says and it still seemed like they cooked too long. I ended throwing them all away because they were gross. Very big disappointment.

      Reply

      • Kathleen says

        Hi Mary. Honestly, I can’t imagine what could have happened to give you those results! The recipe comes from Martha Stewart so it’s been thoroughly test. I’ve made it and it always comes out well. The photo is from one of the times I made it. I’m really sorry it didn’t work out for you.

        Reply

    18. Elisabeth says

      Hi Kathleen-Before I had a chance to comment, I already followed your blog. Hope you will follow mine, as well!
      I love your black bottom coconut bars, they're so pretty, festive, and yummy.
      I do have all the ingredients on hand and would like to make this for Christma, among other desserts…this one is on top of my list.
      Thank you for sharing!

      Reply

    19. Kim says

      If my hips and thighs weren't so angry at me for eating so many cookies this week then I would totally make these and devour them! They look delicious.

      Reply

    22. Norma says

      I must say that anything with coconuts is the thing for me. Thank you for visiting my blog and leaving a comment.

      I am now following you and I am going to go and check out the Yugoslavian Christmas cookies. My daughter-in-law is Yugoslavian.

      Merry Christmas and thanks for your support.

      Norma

      Reply

    26. Monet says

      Like you…I adore brownies and I adore coconut. This looks like a match made in my foodie heaven! I can't wait to bake these…and I'm even more excited to eat them. Thank you for sharing with me. I hope you have a Wednesday full of wonder and joy!

      Reply

    31. Caroline says

      These remind me of the macaroon tunnel chocolate cake, where a macaroon filling is nestled in the center of a chocolate bundt cake. Very few things are better than the combination of coconut and chocolate – and these seem so easy, it almost makes me want to fire up my oven again this holiday (despite thinking I was finished with my baking!)

      Reply

    37. Jo says

      My two favorites! If only I had seen these before my cookie exchange. No worries, I'm making them for my cookie boxes that I deliver to friends.

      Jo

      Reply

    43. Raina says

      I agree; that is an excellent combo. They look great. My mom's favorite are coconut macaroons; so I think she would love these. I will have to add them to my cookie tray too:)

      Reply

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