Coconut Shortbread Bars
Buttery Coconut Shortbread Bars are rich, decadent, and baked until golden perfection. They melt-in-your-mouth, with the perfect balance of crisp crust and coconut flavor. Ideal for holidays, dessert trays, afternoon coffee, or anytime you’re craving an easy homemade dessert!
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!
Make sure to press down firmly with your hands or the bottom of a glass! This will ensure the shortbread bakes properly, and doesn't crumble.
Notes
Butter* - Make sure the butter is very softened or else the dough won't form properly and the bars won't bake well!
Coconut oil* - I've found that the extra-virgin coconut oil has the best coconut flavor. You don't need to melt it down in this recipe.
Shredded coconut* - Sweetened or unsweetened both work in this recipe, depending on preference and what you have on hand.