Coconut Cream Bars
User Reviews
4.9
Coconut Cream Bars
Description
The Coconut Cream Bars begin with a dense, soft cookie-like base made from butter, cream cheese, sugar, and flour with a hint of coconut and vanilla extracts. Baking this layer yields a tender yet sturdy bar that cools before frosting. The frosting combines softened butter, cream cheese, powdered sugar, and coconut flakes, forming a smooth and creamy layer that highlights the coconut flavor. An optional step toasting part of the shredded coconut adds a toasted, nutty note to the frosting, enhancing the overall flavor profile.
The final product is a rich, textured bar that merges the softness of the buttery cookie base with the creamy, coconut-laden topping. This treat is suited for dessert or special occasions where a flavorful, coconut-forward bar is desired.
For storage, keep the bars in an airtight container at room temperature for up to two days or refrigerated for up to a week to maintain freshness and texture.
Ingredients
Buttery Soft Cookie Bars
- 1 cup butter softened to room temperature, unsalted
- 2 oz cream cheese softened
- 1 ¾ cup sugar
- 2 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon salt
Coconut Cream Frosting
- 1 ½ cups coconut divided, sweetened shredded
- ½ cup butter softened, unsalted
- 3 oz cream cheese softened
- 2 cups powdered sugar
- ½ teaspoon coconut extract
- ⅛ teaspoon salt
Instructions
Bottom layer
- Preheat oven to 350F (177C) and prepare a 13x9 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).
- Add eggs, egg yolk, and extracts and stir well.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and 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.
- Combine butter and cream cheese in a medium-sized bowl and use an electric mixer to beat until smooth and creamy.
- Gradually add powdered sugar, beating until combined.
- Add coconut extract and salt and stir until well combined.
- 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.
Notes
- Store bars in an airtight container at room temperature for up to 2 days to maintain softness.
- Refrigerate in an airtight container for up to one week for longer freshness.
- Toasting the coconut flakes before adding to frosting enhances the flavor with a subtle nutty note.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24squares
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 373kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 145mg | 6% |
| Potassium | 97mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 425IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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