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Coconut Dream Bars

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  • 4.34 from 3 votes

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These rich and nutty Coconut Dream Bars truly are a dream come true! Buttery shortbread crust with a gooey coconut and rich chocolate topping, it doesn’t get much better than this! These dream bars are unbelievably easy to make just.

I whipped these up for my coworkers last week as a Thursday pick me up. Everyone loved them and they were gone before lunch time!

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Coconut Dream Bars

Coconut Dream Bars
4.34 from 3 votes


For the Crust:

  • 2 cup unbleached all-purpose flour
  • 3/4 cup packed dark brown sugar
  • 1/2 cup pecans
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled

For the Filling:

  • 1 1/2 cup sweetened shredded coconut
  • 1 cup cream of coconut, you can find this in the baking aisle
  • 2 large eggs
  • 3/4 cup packed dark brown sugar
  • 2 tablespoons unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup pecans, toasted and roughly chopped
  • 1/2 cup chocolate chips

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  • Preheat oven to 350F. Butter the bottom and sides of a 9 by 13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
  • In a food processor fitted with a metal blade, process the flour, sugar, pecan and salt until the pecans are coarsely ground, about 10 seconds, Add the butter and pulse until the mixture looks like coarse meal, about 10 seconds. Press the mixture into the prepared baking pan, pressing it down firmly. Bake for 20 minutes, or until crust is golden brown. Cool for 20 minutes before adding the filling.
  • To make the filling, combine coconut and cream of coconut in a medium bowl; set aside.
  • In a separate bowl, whisk together the eggs, sugar, flour, baking powder, vanilla and salt until smooth. Add the pecans and chocolate chips and stir until combined. Spread the filling over the cooled crust. Distribute the coconut mixture in dollops over the filling. Spread into an even layer.
  • Bake in the preheated oven until topping is a deep golden brown, 30-40 minutes. Let cool completely in pan.  Once cool lift out of pan using the parchment and cut into 24 pieces.
Author: Laura

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Source: 52 Kitchen Adventures originally from America’s Test Kitchen

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