Coconut brown sugar bars are a decadent yet easy-to-make dessert that merges the rich, caramel-like flavor of brown sugar with the chewy texture of sweetened shredded coconut. Baked in a single pan with minimal equipment and ingredients, these bars are the perfect choice when you want a homemade treat that delivers on taste, texture, and simplicity. Whether served at a casual gathering or tucked into a lunchbox, these golden bars are always a hit.
Ingredients
- 2 cups packed brown sugar
Rich in molasses, this provides the sweet base and chewy texture. - ¼ cup melted butter
For moisture and richness, aiding in binding and flavor. - 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup all-purpose flour
Creates structure without making the bars cakey. - ¼ teaspoon baking powder
Adds slight lift and helps lighten the dense batter. - ¼ teaspoon salt
Enhances the sweetness and balances the flavors. - ½ cup sweetened shredded coconut
Adds texture and a pleasant tropical note.
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper for easy release.
2. Mix Wet Ingredients
In a large mixing bowl, whisk together the melted butter and brown sugar until fully combined. Add the eggs and vanilla extract, whisking again until smooth and creamy.
3. Combine Dry Ingredients
In a separate bowl, stir together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing gently until just incorporated.
4. Fold in Coconut
Add the shredded coconut to the batter and fold it in using a spatula, ensuring it’s evenly distributed.
5. Bake
Pour the batter into the prepared baking dish, smoothing the top with a spatula. Bake for 25–30 minutes or until the top is golden brown and a toothpick inserted in the center comes out mostly clean.
6. Cool and Serve
Allow the bars to cool in the pan for about 30 minutes. Once cooled, cut into squares and serve as is, or dust lightly with powdered sugar for presentation.
Serving Suggestions
- Enjoy warm for a gooey texture or chilled for a firmer bite.
- Pair with coffee or milk for a comforting snack.
- Serve with a scoop of vanilla ice cream for an indulgent dessert.
Storage Tips
- Room Temperature: Store in an airtight container for 3–4 days.
- Refrigerator: Keeps well for up to 7 days. Best if brought to room temperature before serving.
- Freezer: Wrap each square individually in plastic wrap and store in a freezer-safe bag or container. Freeze for up to 2 months.
Variations
- Nutty Version: Add ½ cup chopped pecans or walnuts for a crunchy contrast.
- Chocolate Drizzle: Melt ¼ cup of dark chocolate and drizzle over the cooled bars.
- Tropical Twist: Mix in a few tablespoons of crushed pineapple (well-drained) with the coconut.
- Spiced Edition: Add a pinch of cinnamon or cardamom to the flour mix for extra warmth.
Frequently Asked Questions (FAQs)
Q1: Can I use unsweetened coconut instead of sweetened?
Yes, but the overall sweetness of the bars will decrease. You may consider adding an extra tablespoon of brown sugar to compensate.
Q2: What happens if I skip the baking powder?
The bars will be denser and flatter. While still edible, you’ll lose some of the light texture baking powder helps provide.
Q3: Can I make this recipe gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend. Results may vary slightly, but the flavor remains delicious.
Q4: How do I know the bars are done baking?
Check for a golden top and insert a toothpick into the center. It should come out with moist crumbs but no wet batter.
Q5: Can I double this recipe?
Absolutely. Use a larger baking pan or two 9×13 pans and increase the baking time slightly, checking frequently after 30 minutes.
Q6: Why are my bars crumbly?
This may be due to overbaking or not measuring flour correctly. Spoon flour into the measuring cup and level it without packing.
Q7: Is it okay to use margarine instead of butter?
Yes, margarine works, though it may alter the flavor slightly and create a less rich texture.
Q8: Can I reduce the sugar?
You can, but reducing it too much will affect both taste and texture. Start by cutting ¼ cup and adjust from there.
Final Thoughts
Coconut brown sugar bars are a timeless classic—rich, chewy, and packed with flavor. With a base of simple pantry staples and a method that requires no mixers or fancy techniques, this recipe is perfect for bakers of all levels. Whether you stick to the basic version or explore creative variations, the result is a dessert that satisfies sweet cravings with a comforting, homemade touch.
Ready to bake? Preheat your oven and let your kitchen fill with the aroma of caramelized sugar and toasted coconut. These bars are sure to become a go-to treat in your recipe collection.