These Coconut Cream Bars are a tropical escape in every bite, blending creamy richness with a satisfying crunch. The luscious coconut filling, kissed with a hint of sweetness, sits atop a buttery graham cracker crust for the perfect balance of textures. With just 55 minutes from start to finish, they’re an effortless treat that feels indulgent yet approachable.
Each square is a symphony of flavors—velvety coconut, a touch of vanilla, and a golden crust that melts in your mouth. Packed with 373 calories per serving, they’re a decadent yet portion-controlled delight. Whether for a party or a quiet afternoon, these bars promise to transport your taste buds to paradise.
Ingredients for Coconut Cream Bars
- Buttery Soft Cookie Bars:
- 1 cup (226 g) unsalted butter, softened to room temperature
- 2 oz (57 g) cream cheese, softened
- 1 ¾ cups (350 g) sugar
- 2 large eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract
- 2 ½ cups (285 g) all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- Coconut Cream Frosting:
- 1 ½ cups (180 g) sweetened shredded coconut, divided (½ cup for toasting, optional)
- ½ cup (113 g) unsalted butter, softened
- 3 oz (85 g) cream cheese, softened
- 2 cups (250 g) powdered sugar
- ½ teaspoon coconut extract
- ⅛ teaspoon salt
- Optional: Melted dark chocolate for drizzling
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (177°C). Line a 13×9 inch pan with parchment paper or lightly grease and flour it. Set aside.
- Make the cookie base: In a large mixing bowl, combine the softened butter, cream cheese, and sugar. Use an electric mixer to beat on medium/high speed for about 1 minute, until light and creamy.
- Add wet ingredients: Mix in the eggs, egg yolk, vanilla extract, and coconut extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring on medium-low speed until fully combined.
- Bake the base: Spread the batter evenly into the prepared pan. Bake on the center rack for 25 minutes, or until lightly golden. Let the bars cool completely in the pan.
- Toast the coconut (optional): Line a cookie sheet with parchment paper and sprinkle ½ cup of shredded coconut evenly over it. Bake at 350°F (177°C) for 4-5 minutes, stir, and repeat in 3-minute intervals until lightly browned. Let cool.
- Make the frosting: In a medium bowl, beat the softened butter and cream cheese until smooth. Gradually add the powdered sugar, mixing until combined. Stir in the coconut extract and salt.
- Assemble the bars: Spread the frosting evenly over the cooled bars. Sprinkle the remaining untoasted coconut on top, followed by the toasted coconut.
- Optional: Drizzle with melted dark chocolate for an extra touch of decadence. Cut into bars and serve.
Decadent Topping Ideas to Elevate Your Bars
For an extra touch of indulgence, drizzle melted dark chocolate over the coconut cream frosting. You can also sprinkle crushed nuts like almonds or pecans for added crunch. If you’re a fan of tropical flavors, a light drizzle of caramel or a sprinkle of lime zest can add a delightful twist.
Perfect Pairings for Serving
These Coconut Cream Bars pair wonderfully with a cup of hot coffee or tea for a cozy treat. For a refreshing contrast, serve them alongside a scoop of vanilla or coconut ice cream. They’re also great as part of a dessert platter with fresh fruit like pineapple or mango.
Storing and Keeping Them Fresh
Store the bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If you’ve added chocolate drizzle, let it set before stacking the bars to avoid smudging. For longer storage, freeze them in a single layer and thaw at room temperature before serving.
Time-Saving Tips for Busy Bakers
To save time, skip toasting the coconut if you’re in a hurry—it’s still delicious untoasted! You can also prepare the frosting while the bars are baking to streamline the process. Using pre-measured ingredients and a stand mixer can make the prep even quicker.
Common Questions Answered
Can I use unsweetened coconut?
Yes, but the frosting may be less sweet, so adjust the powdered sugar to taste.
Can I make these gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend for equally delicious results.
Can I freeze the bars?
Yes, they freeze well for up to 2 months—just wrap them tightly to prevent freezer burn.
Coconut Cream Bars
Ingredients
Buttery Soft Cookie Bars
- 1 cup unsalted butter softened to room temperature
- 2 oz cream cheese softened
- 1 3/4 cup sugar
- 2 large eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 2 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
Coconut Cream Frosting
- 1 1/2 cups sweetened shredded coconut divided
- 1/2 cup unsalted butter softened
- 3 oz cream cheese softened
- 2 cups powdered sugar
- 1/2 teaspoon coconut extract
- 1/8 teaspoon salt
Instructions
- Bottom layer
- Preheat oven to 350F (177C) and prepare a 13×9 pan by lining with parchment paper (or lightly grease and flour). Set aside.
- Combine butter, cream cheese, and sugar in a large mixing bowl and use an electric mixer to beat until light, creamy, and well-combined (about 1 minute medium/high speed). 1 cup (226 g) unsalted butter, 2 oz (57 g) cream cheese, 1 ¾ cup (350 g) sugar
- Add eggs, egg yolk, and extracts and stir well.2 large eggs + 1 egg yolk, 1 teaspoon vanilla extract, ¼ teaspoon coconut extract
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.2 ½ cups (285 g) all purpose flour, ½ teaspoon baking powder, 1 teaspoon salt
- Gradually add dry ingredients to wet, stirring on medium-low speed until completely combined.
- Spread batter evenly into prepared pan and bake in the center rack of 350F (175C) oven for 25 minutes. Allow cookie bars to cool completely in pan before covering with coconut cream frosting. — Do not turn off the oven, you will use next if toasting your coconut.
- Coconut Cream Frosting
- (Optional) Line a cookie sheet with parchment paper and sprinkle ½ cup (60g) of coconut evenly over the cookie sheet. Bake in 350F (177C) oven for 4-5 minutes, remove, turn with spatula, and return to oven and repeat if needed in 3 minute intervals until coconut is lightly browned. Allow toasted coconut to cool while you prepare the frosting. 1 ½ cups (180 g) sweetened shredded coconut
- Combine butter and cream cheese in a medium-sized bowl and use an electric mixer to beat until smooth and creamy. ½ cup (113 g) unsalted butter, 3 oz (85 g) cream cheese
- Gradually add powdered sugar, beating until combined. 2 cups (250 g) powdered sugar
- Add coconut extract and salt and stir until well combined.½ teaspoon coconut extract, ⅛ teaspoon salt
- Spread the frosting in an even layer over the cooled bars.
- Sprinkle untoasted coconut evenly over cookie bars then top with toasted coconut. Cut and serve. Optional: For an extra decadent treat, drizzle with melted dark chocolate.