Coconut Pecan Dream Bars

by Dorothy Reinhold on March 28, 2020


Print This Post Print This Post Coconut Pecan Dream Bars piled on a white plate on a white marble counter

Coconut Pecan Dream Bars are for coconut lovers. A bit like a chewy little coconut chess pie in bar form, they’ll make you swoon.

Raise your hand if you’re in the coconut lover’s club with me. I might be president; I’m willing to be co-president with anyone else who feels as I do. I’ll try anything that has coconut in it, and probably come back for seconds.

How to make Coconut Pecan Dream Bars

7 ingredients on a white counter1. Assemble your ingredients and tools. This is always a good idea, no matter what you are making. That way you won’t be in the middle of the recipe and suddenly realize you’re missing something. Not that I have ever done that.

2 pans of coconut on a white counter2. Toast the coconut in the oven. This makes it taste more nutty. It can burn easily, so don’t walk away while you’re doing this.

A hand pats crust into a baking pan3. Mix crumbs for crust and press into a baking pan, then par bake. Par bake means bake for a few minutes.

Coconut pecan filling on a big mixing spoon4. Mix filling ingredients, and stir in coconut and pecans by hand.

Filling is spread over crust using a small spatula5. Spread filling gently over par baked crust.

Pan of coconut bars ready to bake6. Looks good enough to eat at this point, right? Wait…bake it again.

Coconut bars baked and out of the oven, sitting in a pan on counter7. Cool bars a bit, but cut them while still warm.

Fingers hold a single coconut pecan bar, in front of a plate of bars behind

Coconut Pecan Dream Bars

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 24 bars

Coconut Pecan Dream Bars

Coconut Pecan Dream Bars are for coconut lovers. A bit like a chewy little coconut chess pie in bar form, they'll make you swoon.

Ingredients

  • 1 1/2 cups flaked coconut
  • 1 1/4 cups flour
  • 1 1/4 cups firmly packed brown sugar
  • 1/4 cup butter (add a pinch of salt if you are using unsalted butter)
  • 2 eggs
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 cup chopped pecans

Directions

  1. Heat oven to 350F degrees. Spread coconut out on a cookie sheet and toast it in the oven. Keep an eye on it, checking frequently, because coconut burns easily. It will only take a minute or 2.
  2. When any section of it begins turning light brown, take the pan out and dump the coconut onto a plate to cool. Leave oven on.
  3. Combine 1 cup of the flour and 1/4 cup of the sugar. Cut in the butter until the mixture is the consistency of cornmeal. I do this with an electric mixer on low, but you can do it with a pastry cutter, or a couple of forks, or even your fingers. Press these crumbs firmly into an UNgreased 9- by 13-inch baking pan.
  4. Bake for about 11-12 minutes.
  5. While crust is par baking, in the same mixing bowl (no need to clean it), beat eggs until light, a minute or 2. Add remaining cup of sugar gradually, beating constantly until mixture is light and fluffy, a couple of minutes. Add remaining 1/4 cup of flour and baking powder to the bowl, and fold into egg-sugar mixture (I do this by hand). Add vanilla, coconut and nuts and fold in by hand until thoroughly mixed.
  6. Remove crust from oven, and spread coconut pecan mixture gently over crust. I use a small offset spatula to do this. Return pan to oven and bake 15-18 minutes, until lightly browned on top.
  7. Remove from oven, set pan on a heat-proof surface and allow bars to cool in pan for 15-30 minutes. Cut into bars while warm.
  8. Makes about 24 squares.

Notes

Recipe source: Adapted from a recipe shared with my by friend Cassy Cohen.

https://www.shockinglydelicious.com/coconut-pecan-dream-bars/

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Collage of 2 photos of coconut bars

Other Shockingly Delicious spring sweets recipes:

Try them all!

1. Orange Posset
2. Greek Yogurt Tangerine Cake
3. Coffee Banana Breakfast Smoothie
4. Cinnamon Swirl Quick Bread
5. Coconut Pecan Dream Bars

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