These Coconut Bar Cookies are buttery and chewy with a crisp top and deep coconut flavor. They’re an easy, crowd-pleasing dessert for picnics, BBQs, potlucks, or last-minute gatherings.
Simple to prepare and rich with shredded coconut, these bars deliver an unmistakable coconut taste without relying on sweetened condensed milk, nuts, or graham crumbs. If you prefer a touch of chocolate, you can fold in mini chocolate chips for a Mounds-like twist, but the recipe stands strong on its own as a coconut-forward oatmeal cookie bar.
Chewy Coconut Bar Cookies
These cookie bars start with an oatmeal-style dough loaded with shredded coconut and bake in a sheet pan until the edges and top are golden and slightly crisp. The result is a satisfyingly chewy interior balanced by a crisp exterior and a pronounced coconut aroma and taste.
No scooping or baking multiple batches are required—just mix the batter, spread it in a pan, bake, cool, and slice into bars. They travel well and store easily, making them ideal for entertaining or weekday treats.
Key Ingredients
- Butter – Use salted or unsalted butter according to taste. Butter should be softened to room temperature for easy creaming.
- Brown Sugar – Light brown sugar gives a mild molasses note; swap for dark brown if you prefer a deeper flavor.
- Granulated Sugar – Provides sweetness and helps create the crisp top.
- Eggs – Large eggs, preferably at room temperature to blend smoothly with the butter mixture.
- Shredded Coconut – Unsweetened shredded coconut works well to avoid excess sweetness, but sweetened coconut is fine if that’s what you have.
- Rolled Oats – Use old-fashioned rolled oats for texture; instant oats will yield a different result.
- Optional: Chocolate Chips – Add about ¾ cup of mini chocolate chips if you want a chocolate-coconut combination. Milk, semisweet, or white chocolate chips all work.
How to Make Coconut Cookie Bars
- Prepare the batter. In a stand mixer bowl, cream room-temperature butter with brown and granulated sugar using the paddle attachment until light and fluffy (about 3 minutes). With the mixer on low, add eggs one at a time, scraping the bowl as needed. Stir in vanilla and salt. In a separate bowl combine shredded coconut, flour, and rolled oats, then add these dry ingredients to the butter mixture and mix just until combined.
- Spread in the pan. Press the mixture evenly into a greased or parchment-lined 13″ x 18″ baking sheet.
- Bake. Bake at 350°F (175°C) for 25–30 minutes, until the edges and top are lightly browned.
- Cool and slice. Remove from the oven and let cool to room temperature before cutting into bars. Serve and enjoy.
Frequently Asked Questions
No. Use old-fashioned rolled oats only. Instant and steel-cut oats absorb liquids differently and will alter the texture.
Unsweetened shredded coconut is preferred to keep the bars from becoming overly sweet, but sweetened coconut is acceptable if that’s what you have on hand.
Baking time depends on oven accuracy and how many pans are inside, but at 350°F expect 25–30 minutes. They’re done when the edges and top turn lightly golden brown.
Storing Instructions
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezer: Cut into bars and layer with parchment paper in an airtight container; freeze up to 2 months.
Coconut Bars Cookies Recipe
Ingredients
- 1 cup butter, room temperature
- 3/4 cup light brown sugar
- 1½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 4 cups shredded coconut
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
Instructions
- Preheat oven to 350°F (175°C).
- In a stand mixer bowl, cream the butter, brown sugar, and granulated sugar with the paddle attachment until light and fluffy, about 3 minutes.
- With the mixer on low, add eggs one at a time, scraping the bowl as needed. Add vanilla and salt and mix to combine. Stir in shredded coconut, flour, and oats and mix until just combined.
- Spread the mixture evenly into a greased or parchment-lined 13″ x 18″ baking sheet.
- Bake 25–30 minutes or until the edges and top are lightly golden brown.
- Remove from the oven and cool to room temperature before cutting into bars. Enjoy!
Notes
Nutrition
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Carbohydrates: 44g
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Protein: 3g
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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These Coconut Cookie Bars are packed with shredded coconut, offering a chewy center, crisp top, and plenty of coconut flavor—easy to bake and even easier to share.