Coconut Bars

Black-Bottom Coconut Bars – homemade brownie base topped with a sweet coconut topping. It reminded us of a Mounds bar! So good!! Butter, sugar, eggs, cocoa powder, flour, vanilla and coconut. Perfect for any occasion, from morning coffee to holiday celebrations. 

Post updated October 29, 2023

platter of stacked coconut bars with text overlay

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Brownie Bottom Coconut Bars

These Coconut Bars are a favorite at our house! The combination of a rich, fudgy chocolate base and the sweet, slightly crispy coconut topping is a match made in dessert heaven. They reminded us of a Mounds candy bar! It’s a delicate combination of textures and tastes – the chewy and moist coconut layer is perfectly balanced by the slightly crispy, baked coconut sprinkled on top. Whether you’re savoring them with a cup of coffee or sharing them with friends, these coconut bars are a crowd-pleaser that leaves you craving just one more. They’re simple, unpretentious, and utterly scrumptious – a must-try for any coconut lover!

platter of coconut bars cut into squares

How to Make Coconut Bars

These layer bars are effortless to make with only a few simple ingredients. Line a baking dish with parchment paper. Melt butter in a medium microwave-safe bowl. Add sugar, salt, cocoa powder, flour, eggs, and vanilla extract to the melted butter. Stir well. Pour batter into the prepared pan. Bake in a preheated oven.

While the brownie base is cooking, prepare the coconut topping. In a large bowl, whisk together eggs, sugar, vanilla extract, and almond extract. Stir in flour and coconut flakes. 

Remove the pan from the oven. Using a cookie scoop, drop coconut filling over the brownie crust. Gently spread the filling over the crust with an offset spatula. Sprinkle with shredded coconut. Bake until golden brown. Cool the bars on a wire rack and cut them into bars.

Helpful Tips & Frequently Asked Questions

  • Variations/Additions:
    • chopped pecans
    • chopped walnuts
    • mini semi-sweet chocolate chips
  • Can I freeze coconut bars? Yes. Cool the bars to room temperature. Transfer to a freezer bag and store in the freezer for up to 4 months.
  • For an extra indulgent treat, add a drizzle of melted chocolate over the bars.
  • Store leftover bars in an airtight container at room temperature or in the refrigerator.
side view of three brownie bottom coconut bars

Coconut Cookie Bars for Dessert

This easy dessert recipe is a favorite at our house. They’re versatile and go well with a variety of beverages, whether you’re enjoying them with a hot cup of coffee for a morning treat, or pairing them with a cold glass of milk as an afternoon snack. If you’re feeling a bit fancier, a scoop of vanilla ice cream alongside a warm coconut bar is pure indulgence.  We enjoy this dessert year-round but especially at the holidays. They are a great addition to your holiday cookie tray!

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platter of stacked coconut bars with text overlay

Coconut Bars

Yield: 16 bars
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Black-Bottom Coconut Bars – homemade brownie base topped with a sweet coconut topping. It reminded us of a Mounds bar! So good!! Butter, sugar, eggs, cocoa powder, flour, vanilla and coconut. Perfect for any occasion, from morning coffee to holiday celebrations. 

Ingredients:

Brownie Layer

Coconut Layer

Instructions:

Brownie Layer

  • Preheat oven to 375ºF. Spray a 9-inch square baking pan with nonstick cooking spray and line with parchment paper leaving a small overhang. S
  • Place butter in a large microwave-safe bowl; melt in the microwave. Add sugar, salt, egg, cocoa powder, flour, and vanilla extract. Stir until smooth. Spread the batter into the prepared pan.
  • Bake for 10 to 12 minutes.

Coconut Layer

  • In a medium bowl, whisk together eggs, sugar, vanilla extract, and almond extract. Gently mix in flour and coconut (except ½ cup reserved for sprinkling).
  • Using a small cookie scoop, drop mounds of coconut mixture over the chocolate base; spread evenly with an offset spatula. Sprinkle with reserved ½ cup coconut.
  • Bake for an additional 15 to 20 minutes, until golden brown.
  • Cool completely in the pan. Cut into bars.

Notes:

  • Variations/Additions:
    • chopped pecans
    • chopped walnuts
    • mini semi-sweet chocolate chips
  • For an extra indulgent treat, add a drizzle of melted chocolate over the top of the bars.
  • Store leftover bars in an airtight container at room temperature or in the refrigerator.

Steph

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe
platter of coconut bars cut into squares with text overlay

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