Coconut Dream Bars

Photo by Mark Weinberg
Author Notes

This classic back of the box recipe (adapted from the Baker's Angel Flake coconut bag) gets a modern makeover with flaked unsweetened coconut. —Posie (Harwood) Brien

  • Makes 9 bars
  • For the shortbread layer
  • 1/2 cup (1 stick) butter, softened
  • 1 cup flour
  • 1/2 cup firmly packed brown sugar
  • For the coconut layer
  • 2 eggs
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup unsweetened coconut flakes
  • 1 cup sweetened shredded coconut
  • 1 teaspoon vanilla
  • 1 cup chopped walnuts
In This Recipe
  1. Preheat your oven to 350° F and line a 8-inch square pan with a parchment sling. Grease the parchment liberally (YOLO).
  2. Mix together the softened butter, flour, and brown sugar. Press the dough into the base of your pan, making sure to keep the layer even. Prick the dough in several places with a fork.
  3. Bake the bottom layer for 15 minutes.
  4. In a stand mixer, beat the two eggs on high until very pale and fluffy (about 5 minutes). Add the brown sugar and beat for several minutes, until light and thick.
  5. In a separate bowl, whisk together the flour, salt, and baking powder. Add it to the egg mixture along with the coconut, vanilla, and nuts. Mix until thoroughly blended.
  6. Pour the coconut mixture over the shortbread crust. Bake for 20 minutes, or until lightly golden brown around the edges. Let cool, then slice and remove from pan.

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See what other Food52ers are saying.

  • Jeffrey Bowen
    Jeffrey Bowen
  • Trav Wisniewski
    Trav Wisniewski
  • Donald Partlan
    Donald Partlan
  • Posie (Harwood) Brien
    Posie (Harwood) Brien
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.