These Coconut Cream Bars are made with a soft, buttery cookie bar base topped with a light coconut frosting and toasted coconut. A quick and easy treat for spring or summer! Recipe includes a how-to video!
Easy Coconut Bars
These coconut cream bars are an irresistible mashup between coconut cake and coconut cookies. And I do mean irresistible, once I make them it’s essential I make myself a small ration then pack them up and get them out the door, otherwise I finish them off all by myself.
They’re soft and chewy, and they are topped with a new and improved coconut frosting. Thanks to a few tweaks, the frosting is now simpler and less sweet than the original recipe, but still just as tasty (tastier, honestly)! A bit of toasted coconut on top adds texture and a warm, toasty flavor, and they are ready to serve.
A recipe like coconut cream bars has a lot of potential to be too sweet. To help offset the sweetness, both the base and the frosting used here today are tempered by a small portion of cream cheese.
This adds an extremely subtle, nearly imperceptible tang, but it does wonders in keeping the bars from being too rich. I use this same trick in my sugar cookie bars, and sort of fell in love with it.
Why I think you’ll love my recipe:
- Ready in less than an hour!
- Satisfying, but not too sweet.
- Makes 24 servings, so it’s great for parties!
- Soft and chewy texture with a crunchy toasted coconut topping.
What You Need
While these coconut cream bars are simple, you should pay close attention to the following ingredients:
- Unsalted butter. We’ll use unsalted butter in both the cookie bars and the frosting. Make sure your butter is softened to room temperature before you begin.
- Coconut. Use sweetened shredded coconut. While you technically don’t have to toast some of the coconut, I strongly recommend it. It just takes a few minutes to do and adds texture.
- Coconut extract. While this isn’t an ingredient I always keep stocked in my pantry, I do recommend it for this recipe, it makes a big difference! Without it, the bars are still good, but the coconut topping alone doesn’t pack as much of a coconut punch throughout the whole thing as I tend to like.
- Egg + egg yolk. An extra yolk adds richness to the dough and promotes a tender, chewy bite.
- Cream cheese. Besides tempering the sweetness in the frosting, just a small amount of cream cheese mixed into the dough makes the bars delectably soft and melt-in-your-mouth. The cookie bar base of this recipe is different than you may expect or be used to, it’s unique in its flavor and texture, and it’s just so dang good!
SAM’S TIP: I love topping off my coconut cream bars with a drizzle of melted dark chocolate. It adds a whole new dimension of flavor, and reminds me of my coconut macaroons!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Coconut Cream Bars
Make the Bar Layer
A simple but super tender cookie bar, this comes together quickly.
- Cream together the butter, cream cheese, and granulated sugar using an electric mixer. Do this until the mixture is light and creamy, about 1 minute on medium-high speed.
- Stir in the eggs and extracts until completely incorporated.
- Combine the dry ingredients in a separate bowl, then add them to the wet ingredients.
- Spread the batter into a parchment lined 9×13 pan and bake for 25 minutes at 350F. Let the bars cool completely in their pan before frosting.
Toast Coconut & Make Frosting
Toasting the coconut is, technically, optional, but it not only adds even more depth of flavor, it adds a pleasant crunch to the bars.
- Toast the coconut – While the bars cool, scatter ½ cup (60g) of coconut over a parchment lined sheet. Place in your 350F oven for 4-5 minutes.
- Remove the coconut from the oven, toss with a spatula, and cook in 3 minute increments until toasted. Let the coconut cool while you make the frosting.
- Make the frosting – Cream together the butter and cream cheese until smooth.
- Gradually add the powdered sugar, then stir in the extract and salt.
Decorating
- Spread the frosting over the cooled cookie bars.
- Add the coconut – Sprinkle the untoasted coconut over the frosted bars, then add the toasted coconut on top. Cut, serve, and enjoy!
SAM’S TIP: Stay close by the oven while toasting your coconut, because it can burn quickly! Make sure to check on it frequently and give it a few turns with a spatula to make sure it’s cooking evenly.
Frequently Asked Questions
Store these bars in an airtight container. As far as refrigeration goes, it’s really up to you and your comfort level. I’ve left desserts made with cream cheese frosting at room temperature for up to 2 days; but many people feel better refrigerating right away. Do what feels best for you and your family!
Yes! If you do, you will want to bake in a 9×9 pan and reduce the baking time (but not the temperature). I haven’t tried this myself, so I can’t say how long they will bake in a 9×9 pan (but please let me know if you try it!).
These are definitely sweet, but not cloyingly so, which is exactly what I’d aimed for. Adding cream cheese to the frosting and the base helps a lot with this!
Can’t get enough coconut? Try my island cookies or coconut cream pie!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Coconut Cream Bars
Ingredients
Buttery Soft Cookie Bars
- 1 cup (226 g) unsalted butter softened to room temperature
- 2 oz (57 g) cream cheese softened
- 1 ¾ cup (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 (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
Recommended Equipment
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.
Notes
Storing
Store in an airtight container at room temperature for up to 2 days or in the refrigerator in an airtight container for up to a week.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I originally published this recipe in April of 2017. I’ve updated the recipe because I felt the frosting on the original was far too sweet, so this version includes a less-sweet frosting. I’ve also updated the photos, improved the text to be more helpful, and added a how-to video.
Toby
These are VERY sweet but amazingly delicious. We loved them best the next day, cold. Sooooo good, thanks!
Emily @ Sugar Spun Run
So glad you enjoyed them, Toby! 😊
April
How do you suggest storing these?
Sam
Hi April! They will be good in an air tight container on the counter for 2 days and after that you will want to stick them in the refrigerator. 🙂
Bruce
Another wonderful recipe from Sam. These things are wonderful. I found that I had to bake the cookie base for 35 minutes, though. Since it used sweetened coconut, because I don’t think unsweetened has enough flavor, the cup that I toasted took far less time – 3 minutes before stirring, then just 5 minutes more. I decided to stir the untoasted coconut into the frosting, so it would stay on top better, and I think that was a good idea.
I don’t like artificial flavorings, so I used 1/8 tsp almond extract in the cookies and the frosting. I use almond extract in many things with nuts, too, such as pecan pie. A little of it complements the flavor of coconut and nuts nicely.
Sam
Thank you so much, Bruce! I’m glad you liked them! 🙂
Jen
It was a hit! I changed the frosting a little, I didn’t put as much powered sugar and used a little more cream cheese so it won’t be as sweet.
Amy
Curious what your ratio was. I just made these yesterday and thought the frosting was way too sweet.
Jen
I made these tonight and my husband rated them as the best dessert I have made. I loved them. I accidentally used coconut cream instead of milk in the frosting and they were still so yummy. I also put 3 and 1/4 cups of sugar in the frosting and again still tasted good. I always lower sugar in all frostings I make since I like them less sugary.
Sam
I am so glad everyone enjoyed them so much, Jen! 🙂
Martha
I know this is supposed to be a Spring recipe, but I was in the mood for a coconut dessert and Im happy to say that I was delighted to find these coconut bars recipe, as with all your recipes I have tried, again delicious! I did miss the video, love to follow the videos as well, they give me more confidence that the recipe will turn out right 😉 I have some coconut haters in my household as well, which means more dessert for the coconut lovers😍
Sugar Spun Run
Hello, Martha! Coconut Cream Bars can be enjoyed at any time of year. Since you don’t have coconut fans in your house, that just means more for you!!! I’m so glad you enjoyed them! 🙂
Irene
Can I convert these coconut bars into mini or regular cupcakes, so I can make a lot for a large crowd?They sound really good.
Thank You.
Sam
Hi Irene! I am not sure these would work as a cupcake. The texture is much different.
Karen M.
I tried to make these with cup4cup gluten free flour mix. I wish I had not done that, because they just are not the same. The frosting is delicious!. I will try again with all purpose flour. Just thought I would try.
Sam
Thank you for writing back on how it worked with the gluten free flour, Karen! I am sure this will be helpful to others.
GEETA
I like coconut bars but I don’t eat egg without egg recipe thanks
Sam
I’m sorry but I haven’t made them without egg and so can’t advise on any modifications.
Diane
For the cookie bars, is it 1/2 teaspoon of baking powder OR 1 1/2 teaspoon of baking powder? Recipe has a space between the 1 & /. Thank you
Sam
It’s just 1/2 tsp, I just fixed the space, thank you for pointing that out! I hope you love the bars 🙂
Ravi
I am so happy and really enjoy this. It was so yummy. Thanks for sharing it recipe here. It’s really easy to make.
Aygul
Just made them. The recipe is good but way too much sugar. Seriously. Instead of 4 cups of powdered sugar I only put just over 1 cup and that was already too sweet. Next time I will put no more than 0,5 cup. And in the buttery cookie bar I put only 1 cup of sugar, and next time will reduce that as well. Otherwise they become uneatable. Overall the bars are great)
Lois
My sister made these when we visited her recently. Delicious!!! They really do melt in your mouth. Definitely will be making these soon.
Sam
I’m so glad to hear that you enjoyed them so much, Lois!! Thank you very much for commenting to let me know how you liked them, I appreciate it!! 🙂
Joanne
Beautiful bars, and I am a huge fan of coconut!
Sam
Thank you so much, Joanne! You would definitely love these!! 🙂
Sues
Yum!!! I just posted about bars with a coconut layer, too. Coconut is so spring-like and happy to me 🙂 These look beautiful!!
Sam
I will have to check it out, Sues! Great minds think alike 😉 Thanks so much! 🙂