toasted coconut chocolate shortbread bars

Crisp, buttery shortbread with a thin layer of rich chocolate and golden coconut flakes on top. Kinda like a candy bar, but worlds better.

Toasted coconut is easily one of my favorite toppings. It’s addictingly crunchy and nutty, and not to mention it smells absolutely amazing. Whenever I toast a bit of coconut, I always steal a couple flakes to snack on for myself. It’s just too good!

Even in these bars the toasted coconut is the real game-changer. It adds just the perfect amount of crunch and truly elevates the shortbread to the next level.

By the way, you can easily whip up a batch of these coconut delights in less than an hour. They’re a quick bake, and any beginner could make them. Simple and delicious. What more could you want?

tips for success

  • Choose your chocolate! – I used dark chocolate chips, but feel free to choose whichever chocolate you’d like! I can see milk chocolate working perfectly here or maybe those Ghirardelli chocolate squares filled with caramel…
  • Chill before cutting! – To avoid messy cuts when slicing the bars into your desired portions, chill the bars in the fridge for at least 30 minutes. This ensures the chocolate to harden so you won’t have chocolate getting everywhere when slicing!

Obsessed with coconut like me? Try out my coconut chocolate chip cookies or mango coconut shortbread! They won’t disappoint!

toasted coconut chocolate shortbread bars

Crisp, buttery shortbread with a thin layer of rich chocolate and golden coconut flakes on top. Kinda like a candy bar, but worlds better.
Course Dessert
Servings 16 pieces

Ingredients
  

  • 1/2 cup + 2 tbsp (141 grams) unsalted butter softened
  • 1/3 cup (67 grams) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 1/3 cup (160 grams) all-purpose flour
  • 1/3 cup dark chocolate chips
  • 1/2 cup unsweetened shredded coconut

Instructions
 

  • Preheat the oven to 350°F. Line an 8 by 8 inch baking pan with parchment paper.
  • Using a stand or hand mixer fitted with the paddle attachment, beat the butter, sugar, vanilla extract, and salt on medium-high speed until light and fluffy.
  • Add the flour and mix on low speed until the dough just comes together.
  • Transfer the dough into the prepared baking pan and press into an even layer using the bottom of a cup or your fingers. Bake for 20 minutes.
  • Sprinkle on an even layer of the chocolate chips and return to the oven for about 3 minutes until the chocolate chips are melty. Use a spatula or knife to spread the chocolate into an thin, even layer.
  • Top with the shredded coconut, and return to the oven for about 6-8 minutes more until nicely toasted.
  • Let cool completely in the pan. If desired, chill in the fridge for at least 30 minutes for cleaner cuts. Slice into desired portions.
Keyword bar cookies, chocolate, coconut, shortbread

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