Coconut Butter Bars

Save this recipe on:

Rich, chewy, and beautifully buttery, these Coconut Butter Bars are what dessert dreams are made of. The combination of a soft shortbread base with a gooey coconut filling creates a layered bar that’s irresistible with every bite. Each slice brings a balance of sweet and nutty, soft and slightly crisp, making it the perfect treat to pair with coffee or serve at your next get-together.

The real magic here comes from how simple they are to throw together while still delivering that wow factor. You don’t need any fancy tools or ingredients, just a bowl, a baking dish, and a love for all things coconut. Whether you’re a seasoned baker or just looking to whip up something easy and delightful, these bars won’t disappoint.

Why You’ll Love This Coconut Butter Bars Recipe

You’ll fall in love with how versatile and satisfying these bars are. They pack well for potlucks, travel easily for picnics, and freeze beautifully for make-ahead planning. With minimal effort, you get a rich dessert that looks like it came from a bakery. And let’s not forget the aroma while baking—buttery coconut heaven.

What Makes Coconut Butter Bars So Irresistible?

It all comes down to the texture and flavor combo. The base is like a buttery shortbread cookie, while the coconut layer melts in your mouth with toasty sweetness. It’s sweet without being too sugary and has just the right amount of chew. You can even customize it with a drizzle of dark chocolate or a touch of sea salt on top.

Ingredients for the Coconut Butter Bars

To make the most delicious Coconut Butter Bars, you’ll want a few pantry staples and a couple of special ingredients that bring everything together. Each one has a role to play, from structure to flavor to that unforgettable chewy finish.

• Unsalted Butter
• Granulated Sugar
• All-Purpose Flour
• Salt
• Vanilla Extract
• Sweetened Condensed Milk
• Shredded Sweetened Coconut

The unsalted butter is key for that rich shortbread base. It provides flavor and binds the crust together without adding any extra saltiness.

Granulated sugar gives a touch of sweetness and helps the crust brown beautifully.

All-purpose flour is your structure base, making sure the shortbread holds up to the gooey top layer.

A pinch of salt balances the sweetness and deepens the overall flavor.

Vanilla extract adds warm, aromatic notes that elevate the coconut.

Sweetened condensed milk creates that creamy, sweet middle layer that fuses with the coconut for chewy perfection.

And of course, shredded sweetened coconut adds that classic texture and tropical flavor everyone loves.

How To Make the Coconut Butter Bars

Step 1: Preheat and Prep

Set your oven to 350°F. Line a 9×13-inch baking dish with parchment paper and lightly grease it. This makes removal and cleanup super easy.

Step 2: Make the Shortbread Base

In a large mixing bowl, cream together the unsalted butter and granulated sugar until fluffy. Stir in the flour and salt until a soft dough forms. Press this mixture evenly into the bottom of your prepared pan.

Step 3: Bake the Base

Bake the shortbread crust for about 15-18 minutes, just until the edges start turning golden. Remove from the oven and set aside.

Step 4: Mix the Coconut Topping

In a separate bowl, combine sweetened condensed milk, vanilla extract, and shredded sweetened coconut. Stir until everything is well coated.

Step 5: Layer and Bake Again

Spread the coconut mixture over the warm crust, making sure it’s evenly distributed. Return the pan to the oven and bake for another 20-25 minutes, until the top is golden brown.

Step 6: Cool and Slice

Let the bars cool completely in the pan. Once cooled, lift out using the parchment and cut into squares or rectangles. Enjoy at room temperature or slightly chilled.

How to Serve and Store These Bars Perfectly

These Coconut Butter Bars are made to share—though you might want to hide a few for yourself. They’re perfect for holidays, bake sales, or just a sweet bite after dinner. One batch serves about 12-16 people depending on how you slice them.

To store, keep them in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week, or freeze them in layers with parchment between each bar for up to 2 months.

What to Serve With Coconut Butter Bars?

Coffee or Espresso

A hot cup of dark roast or espresso is the ultimate pairing, balancing the sweetness with a little bitterness.

Fresh Berries

Add a handful of raspberries or blueberries on the side for a pop of tart freshness.

Vanilla Ice Cream

Serve a bar slightly warmed with a scoop of vanilla ice cream for a decadent dessert.

Chocolate Drizzle

If you’re serving these at a party, a quick drizzle of melted dark chocolate adds elegance and even more flavor.

Whipped Cream

A swirl of fresh whipped cream can turn this bar into a plated dessert.

Tropical Fruit Salad

Balance the richness with pineapple, mango, or kiwi tossed together for a bright side.

Lemon Curd

For a citrusy contrast, serve with a spoonful of lemon curd on the side.

Want More Dessert Bar Ideas?

If Coconut Butter Bars made your day, you’ll want to check out more bar treats that deliver big flavor in easy slices:

• Try the Ooey Gooey Bars for a cream cheese twist on indulgence.
• Enjoy Leftover Candy Shortbread Bars if you’re feeling playful and love a crunch.
• The Cherry Topped Coconut Macaroons double down on coconut deliciousness.
• For something fruity, try Old Time Oven Peach Cobbler.
• And don’t skip Brown Butter Dulce de Leche Rice Krispie Treats for a crispy caramel delight.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go classic or dress them up with a chocolate finish? Did you cut them thick or go bite-sized?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Explore beautifully curated health-boosting drinks on Mia Recipes on Pinterest and discover your new go-to for feeling great!

Print

Save this recipe on: