Tray of Coconut Bars
Ingredients
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1 cup (225 g) unsalted butter, melted
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1 cup (200 g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 ½ cups (180 g) all-purpose flour
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½ tsp salt
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2 cups (160 g) sweetened shredded coconut
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½ tsp baking powder
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Optional: ½ cup chopped nuts (almonds, pecans, or walnuts)
Instructions
1. Preheat Oven & Prepare Pan
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Preheat oven to 350°F (175°C).
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Line a 9×13-inch baking pan with parchment paper or lightly grease it.
2. Mix Wet Ingredients
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In a large bowl, whisk melted butter, sugar, eggs, and vanilla until smooth.
3. Combine Dry Ingredients
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In another bowl, mix flour, baking powder, salt, and shredded coconut (and nuts, if using).
4. Make the Batter
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Gradually add dry ingredients to the wet mixture, stirring until well combined.
5. Bake
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Spread the batter evenly in the prepared pan.
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Bake 25–30 minutes, until golden on top and a toothpick inserted comes out clean.
6. Cool & Cut
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Let the bars cool completely in the pan (about 20–30 minutes).
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Lift out using parchment paper and cut into squares or rectangles.
💡 Tips & Variations
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Extra coconut flavor: Toast the shredded coconut lightly before mixing.
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Chocolate topping: Drizzle melted chocolate over cooled bars.
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Chewy bars: Slightly underbake by 2–3 minutes for a fudgier texture.
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Lemon or lime twist: Add 1 tsp zest for a citrusy flavor.
If you want, I can give you a no-bake coconut bar version that’s chewy, nutty, and ready in 15 minutes. Do you want that?
