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!
- 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.
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!
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!
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.
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!
- 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
- 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
- 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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Fruit cookies are deliciously moist and flavorful! Here are some of my favorites!
- Orange Creamsicle Cookies – just like the iconic treat
- Blackberry Pie Bars – yummy pie in a handheld treat
- Strawberry Cream Bars – strawberries are a must in every dessert!
- Chocolate Dipped Coconut Macaroons – chewy coconut confections
- Peach Crumb Bars – sweet, supple, and altogether irresistible
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!