These coconut bars have a satisfying chewiness, a rich caramel brown sugar flavor, and the crunch of toasted pecans.  They can be whipped up in no time and will add a fun tropical flair to your next picnic!

From a King Arthur Flour recipe.

Print Recipe

Chewy Coconut Bars

These coconut bars have a satisfying chewiness, a rich caramel brown sugar flavor, and the crunch of toasted pecans-- a great addition to your quick cookie bar collection!

Servings

bars

Ingredients

• CRUST:
• 1/2 cup butter room temperature
• 3/4 cup brown sugar packed
• 1 cup flour
• 1/2 tsp. salt
• TOPPING:
• 2 eggs
• 2 tsp. vanilla
• 3/4 cup brown sugar packed
• 1 tsp. baking powder
• 1/2 tsp,. salt
• 1/4 cup flour
• 1 cup chopped pecans toasted
• 1 1/2 cups flaked sweetened coconut

Servings bars Ingredients CRUST: 1/2 cup butter room temperature 3/4 cup brown sugar packed 1 cup flour 1/2 tsp. salt TOPPING: 2 eggs 2 tsp. vanilla 3/4 cup brown sugar packed 1 tsp. baking powder 1/2 tsp,. salt 1/4 cup flour 1 cup chopped pecans toasted 1 1/2 cups flaked sweetened coconut

Instructions

1. Preheat the oven to 350. Line a 9" x 13" baking pan with parchment paper or foil and grease well.
2. Place the butter, sugar and salt in the bowl of a standing electric mixer and beat until smooth and creamy. Slowly add in the flour.
3. Pat the mixture into the prepared pan. Bake for 15 minutes, until just beginning to brown. Remove from oven and allow to cool.
4. Make the topping: In the bowl of an electric stand mixer, beat together the eggs, vanilla, sugar, salt and baking powder. Add in the flour and mix until just combined. Gently stir in the pecans and coconut.
5. Spread this over the baked crust. Return bars to the oven and bake for 20 minutes, or until turning golden brown. Remove from oven.
6. Cut into desired bars while still warm.