These Coconut Shortbread Bars are a twist on your classic buttery shortbread bars! They're rich, and have the classic butter, sugar, flour ingredients, but also have coconut and coconut oil which brings an incredible flavor! This one is for my coconut lovers!
Can you tell I've been on a coconut kick lately? I am obsessed with all things coconut these days.
Only a few simple ingredients are required for these delicious shortbread bars. The flavor is insane! You've got the classic buttery sweet shortbread, but it's also full of rich, decadent coconut. The butter and coconut compliment each other so well.
These shortbread bars are ideal for holidays, dessert-trays, afternoon treat with a cup of coffee, or anytime you're craving dessert!
The best part about this recipe is that it only require 8 everyday ingredients. Let's get to baking!
Step by step instructions
Here is how to make and bake these Coconut Shortbread Bars. You will need a 9×9 baking pan lined with parchment paper, 3 mixing bowls, a whisk, and a spatula.
Step 1 - Make shortbread base. Into a large bowl, add the butter, coconut oil, white sugar, flour, cornstarch, baking powder, and salt. With your hands, mix this together until a crumbly shortbread-like base forms.
Step 2 - Mix in coconut. Add in the shredded coconut and mix together until well combined.
Step 3 - Transfer into pan. Press it down evenly and firmly into the prepared pan. Sprinkle extra white sugar on top for a shiny finish (optional).
Step 4 - Bake. The bars bake for 28-35 minutes or the edges are a light golden brown and the middle looks slightly underbaked and puffy. Start checking around 25 minutes. A toothpick inserted will come out clean.
Allow the bars to cool completely before slicing. As they cool, the middle continues baking and sets. Then slice and enjoy!
FAQ
How do I store these bars?
These shortbread bars are best enjoyed within the first few days. Store them in an airtight container on the counter for up to 5 days or in the fridge for up to 1 week.
Why did my shortbread turn out crumbly?
A crumbly shortbread means one of three things. Either the flour was over-measured, the butter wasn't soft enough, or the dough wasn't pressed down firmly enough in the pan.
To avoid these mistakes, make sure to measure the flour with a gram scale, the butter has to be incredibly soft, and press the dough firmly with your hands or the bottom of a glass.
Should I use unsweetened or sweetened coconut?
Both work great! I used unsweetened, but sweetened works well too. Use whichever you have on hand!
Do I have to add coconut oil?
If you like coconut, I recommend it. I find that shredded coconut doesn't give much of a coconut flavor. That's why I used extra-virgin coconut oil.
If you don't have any coconut oil, feel free to substitute this for more butter, so the total amount of butter would be 1 cup plus 2 tablespoons (255g).
How do I know they are done baking?
The edges will be a light golden brown, and the middle will remain slightly puffy, and underbaked looking.
The bars continue to bake as they cool, so make sure to let them come down to room temperature before slicing!
Can I add chocolate chips or nuts?
Yes. This recipe would work great with 1/2 cup of chocolate chips or your favorite chopped nuts added in. I personally think pecans or pistachios would compliment the coconut amazingly.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Coconut Shortbread Bars
Ingredients
- 2 3/4 cups all-purpose flour
- 1/4 tsp baking powder
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 2 tbsp extra-virgin coconut oil*
- 3/4 cups white sugar
- 1 1/4 cups unsweetened shredded coconut*
Instructions
- Preheat the oven to 350℉/176℃ and line a 9x9 baking tray with parchment paper and set aside.
- In a large bowl, add the flour, baking powder, cornstarch, salt, butter, coconut oil, and white sugar. Using your hands, combine it until a crumbly shortbread base forms and it's well mixed together. See photos above for reference.2 3/4 cups all-purpose flour , 1/4 tsp baking powder, 1 tbsp cornstarch, 1/2 tsp salt, 1 cup unsalted butter, 2 tbsp extra-virgin coconut oil*, 3/4 cups white sugar
- Add the shredded coconut, and mix in with your hands until well incorporated.1 1/4 cups unsweetened shredded coconut*
- Transfer into the prepared pan and press down evenly and firmly. Sprinkle white sugar on top.
- Bake for 28-35 minutes or until the edges are light golden brown and the middles remain slightly puffy and underbaked. Remove from the oven, and allow to come to room temperature. They will continue to bake as they cool.
- Once cooled, slice and enjoy!
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