Easy Coconut Shortbread Bars Recipe
Satisfy your sweet tooth with this delicious and easy coconut shortbread recipe. With just a few simple ingredients, you'll have a batch of buttery, coconutty treats in no time.
Servings: 15 shortbread bars
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter at room temperature
- 1 cup unsweetened shredded coconut
- ¼ cup granulated sugar
- ¼ cup powdered sugar
- 1 teaspoon kosher salt Using kosher salt is important here. If using regular table salt, make sure to half the amount.
- ¼ teaspoon pure vanilla extract optional
Instructions
- Preheat oven to 350°
- Whisk together flour and salt in a small bowl.2 cups all-purpose flour, 1 teaspoon kosher salt
- In a separate bowl with a hand mixer or stand mixer, add butter, and both sugars and mix on medium speed until pale and fluffy, about 5 minutes.¼ cup granulated sugar, 1 cup unsalted butter, ¼ cup powdered sugar
- Now add vanilla and mix until combined.¼ teaspoon pure vanilla extract
- Reduce speed to low and gradually add in flour mixture, mixing until the dough just comes together. This can take a while (about 2-3 minutes) so be patient. I promise it will come together.
- Cover with plastic wrap and chill for at least 30 minutes.
- Add the coconut to a sheet pan in a single layer and place in the pre-heated oven.1 cup unsweetened shredded coconut
- Bake the coconut for about 10 minutes flipping every few minutes until is a light golden brown color then remove from the oven and scoop on to a plate to cool.
- Once the coconut is cool, remove the dough from the fridge, add the coconut to the dough and mix well to combine.
- Press the dough into your tart pan (you may need to dip your finger tips into flour to prevent sticking).
- With a fork, poke the shortbread all along the length making two long rows of fork marks. I like to make them as even as possible to help guide me on where to cut the bars later. This is important to prevent the shortbread from puffing up during baking. You can look at my guide in the post if you are unsure how this looks.
- Bake the shortbread for 18-20 minutes for a softer shortbread or 25 minutes for a more firm shortbread.
- Remove from oven and allow to cool completely on a wire rack.
- Once cooled, remove the edges of the tart pan and cut into ½- 1 inch thick bars depending on your preference.
Notes
Note: The amount that this recipe yields will depend on how thick you cut the bars. For 15 bars, the shortbread is cut to about ¾ inch or so thick.
Nutrition
Calories: 173kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 120mg | Potassium: 42mg | Fiber: 1g | Sugar: 4g | Vitamin A: 284IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 1mg
Nutrition Values are estimates only.
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