Chocolate and coconut lovers will love these soft and chewy bars. The bottom of these simple bars is brown sugar shortbread that tastes like butter, and the top is a thick coconut filling that smells like vanilla.
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Ingredient
FOR THE SHORTBREAD BASE– 1/2 cup unsalted butter– 1/2 cup light brown sugar– 1 cup all purpose flour– 1 tsp vanilla extract– 1/4 tsp saltFOR THE COCONUT FILLING– 1/2 cup sugar– 2 large eggs– 1 tsp vanilla bean paste (or use vanilla extract)– 1/4 tsp salt– 1 tsp baking powder– 1/4 cup all purpose flour– 7 ounces sweetened shredded coconut, divided
Ingredient
Set oven to 350F and line a 9x9 baking sheet with long-end parchment paper. This is optional but removes the bars for better slicing.
Step 1
Step 1
Instructions
Melt butter in the microwave or saucepan and let cool before continuing. Mix brown sugar, salt, and vanilla into butter. Mix well.
Step 2
Step 2
Mix flour just until mixed, don't overmix. Your mixture will be lumpy. Sprinkle shortbread dough into the baking pan and pat it into an even layer with your hands or a spoon.
Step 3
Step 3
Bake 15 minutes. Meanwhile, combine filling. Whisk eggs, vanilla bean paste, sugar, and salt in a medium basin until creamy.
Step 4
Step 4
Whisk in baking powder. Mix in flour and 2 cups loosely packed shredded coconut. Avoid overmixing and fold ingredients until barely incorporated.
Step 5
Step 5
About 1/2 cup of coconut should be left for topping. Evenly cover the par-baked shortbread with filling. Sprinkle remaining crushed coconut evenly over top.
Step 6
Step 6
Bake the bars for 25 minutes until the filling is set and the edges are starting to brown.
Step 7
Step 7
Slice the bars after they've cooled fully. Coconut bars last several days at room temperature.