Description
These chewy coconut bars combine toasted coconut with a rich, caramel-sweetened base. Perfect for tea time or as a quick dessert, they offer a tropical twist with their tender, springy texture and natural coconut flavor. Easy to make with simple pantry ingredients, they deliver an indulgent treat in just 40 minutes.
Ingredients
0.5 cups unsalted butter, melted
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
0.5 teaspoon salt
1 cup all-purpose flour
1.5 cups shredded coconut (toasted or raw)
Instructions
Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
In a microwave-safe bowl, melt butter until smooth.
In a separate bowl, whisk brown sugar until granules are broken down.
Add melted butter to the sugar, mixing until emulsified.
Beat in 2 large eggs one at a time, then stir in vanilla extract.
Fold in 0.5 teaspoon salt, 1 cup flour, and 1.5 cups shredded coconut.
Press batter evenly into prepared pan and bake for 20–25 minutes.
Cool completely before slicing into squares.
Notes
Shredded coconut can be toasted or used raw as per preference.
For a tropical twist, fold in raisins or substitute a portion of flour with coconut flour.
The bars stay fresh in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg