These Almond Coconut Shortbread Bars are tender and buttery. The sliced almonds add a satisfying crunch, and the coconut flakes make this easy-to-bake recipe absolutely addictive!
Why bake them
Shortbread is known for its melt-in-your-mouth texture. It’s the perfect cookie, and with this recipe, you'll get them right the first time! Bake these shortbread bars if:
- You’re looking for a no-fuss shortbread recipe (as easy as my Earl Grey shortbread cookies!)
- You're craving homemade shortbread cookies but don’t have a cookie cutter.
Ingredients and substitutions
Icing Sugar. I prefer to use icing sugar when making shortbread. I've tried this recipe with granulated sugar, but using icing sugar, the texture was smoother, and the cookie bars were perfectly tender.
Butter. Make sure it's room temperature. If using salted butter, omit the salt asked in the ingredients.
Shredded Coconut. Use unsweetened for a less sweet shortbread bar. You can use sweet shredded coconut if you don't mind a sweeter cookie bar.
Flour. Use all purpose. You can substitute with cake flour if wanted for a lighter, tender shortbread.
How to make them
Step 01. Start by creaming the butter (at room temperature) and powdered sugar for about 5 minutes until smooth. The mixture should almost double in size and have a pale yellow color. Use a rubber spatula to scrape the sides of the bowl as needed.
Step 02. Add the remaining ingredients, mixing until dough forms.
Step 03. Line a rectangular 9x13 inches baking sheet with parchment paper. Spread evenly the dough with your hands through the baking sheet. Freeze for one hour.
Step 04. Preheat the oven, rack in the middle. Bake from 30 to 35 minutes, until edges are golden brown. Be patient! These cookies need to dry properly to achieve that perfect texture.
Why freeze the dough before baking? Freezing the dough firms up the shortbread by solidifying the butter. It also allows the flour and shredded coconut to absorb some of the moisture, resulting in a drier, more flavorful cookie bar.
Question you might have
Why are my shortbread cookies chewy?
Four things can make shortbread chewy: not drying enough in the oven, using granulated sugar, adding more sugar than the recipe called for, or overworking the dough.
Get to know your oven. If the temperature is off, this recipe might bake too quickly, turning golden before they’re properly dried, resulting in a chewy texture. Poking the dough before baking helps it to release moisture.
Avoid overworking the dough. Kneading develops gluten, making the cookies chewy and tough. Mix just until the flour is incorporated.
How do I know when my shorbread bars are ready?
The edges should be golden brown, and the top light golden. These cookies will start to smell amazing before they’re done, but resist the urge to take them out too early. They need about 30 to 35 minutes at a low temperature to bake properly.
How to I store them?
Store in an airtight container. They’ll last up to two weeks.
What to eat with these bars?
Enjoy with a creamy milk tea or a hot mocha latte. For an extra treat, dip the bars in melted dark chocolate or spread some berry jam.
Have you tried this Almond Coconut Shortbread Bars Recipe? Please leave a 🌟 star rating in the recipe card below, I'd love to know how it went!
📖 Recipe
Almond Coconut Shortbread Bars
Ingredients
- 12 tablespoon butter salted or unsalted, room temperature
- ¾ cup icing sugar
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup shredded coconut unsweetened
- ½ cup almonds sliced or chopped
Instructions
- Line a rectangular 9x13 inches baking pan with parchment paper, or grease it with butter/cooking spray.
- In a large bowl, using a mixer, cream the butter and sugar until light and fluffy. It should take about 5 minutes.
- Add coconut and almonds, mixing until combined.
- Add flour and salt. Mix until the dough comes together.
- Using your hands, pat the dough evenly into the baking pan. Poke it all over with a fork.
- Freeze the dough for one hour.
- Preheat the oven to 325 °F.
- Bake for 30 to 35 minutes, or until the edges are golden brown and the center is light golden brown.
- Let it cool for 30 minutes or until they’re only warm to the touch, then, cut into squares.
Lindsey London Mumma
You had me at coconut. These look great perfect to make and take out with the kids on our days out
Alissa
I am a coconut lover and this recipe looks like something I could eat a whole pan of! I love that it's super simple and requires so few ingredients so it'd be a great last-minute dessert.
Milk and Pop
Coconut lover here too! I need to bake more with this ingredient 😉