Coconut Cream Bars – Sugar Spun Run

These Coconut Cream Bars are made with a mushy, buttery cookie bar base topped with a lightweight coconut frosting and toasted coconut. A fast and simple deal with for spring or summer time! Recipe features a how-to video!

Two coconut cream bars stacked on top of each other, with the top bar missing a bite.

Straightforward Coconut Bars

These coconut cream bars are an irresistible mashup between coconut cake and coconut cookies. And I do imply irresistible, as soon as I make them it’s important I make myself a small ration then pack them up and get them out the door, in any other case I end them off all on my own.

They’re mushy and chewy, and they’re topped with a brand new and improved coconut frosting. Thanks to some tweaks, the frosting is now easier and fewer candy than the unique recipe, however nonetheless simply as tasty (tastier, actually)! A little bit of toasted coconut on prime provides texture and a heat, toasty taste, and they’re able to serve.

A recipe like coconut cream bars has plenty of potential to be too candy. To assist offset the sweetness, each the bottom and the frosting used right here at this time are tempered by a small portion of cream cheese.

Three coconut cream bars stacked on top of each other.

This provides an especially refined, almost imperceptible tang, but it surely does wonders in retaining the bars from being too wealthy. I exploit this similar trick in my sugar cookie bars, and form of fell in love with it.

Why I feel you’ll love my recipe:

  • Prepared in lower than an hour!
  • Satisfying, however not too candy.
  • Makes 24 servings, so it’s nice for events!
  • Tender and chewy texture with a crunchy toasted coconut topping.

What You Want

Overhead view of ingredients including coconut, cream cheese, butter, and more.

Whereas these coconut cream bars are easy, you need to pay shut consideration to the next components:

  • Unsalted butter. We’ll use unsalted butter in each the cookie bars and the frosting. Be certain your butter is softened to room temperature earlier than you start.
  • Coconut. Use sweetened shredded coconut. When you technically don’t have to toast a number of the coconut, I strongly advocate it. It simply takes a couple of minutes to do and provides texture.
  • Coconut extract. Whereas this isn’t an ingredient I at all times hold stocked in my pantry, I do advocate it for this recipe, it makes an enormous distinction! With out it, the bars are nonetheless good, however the coconut topping alone doesn’t pack as a lot of a coconut punch all through the entire thing as I have a tendency to love.
  • Egg + egg yolk. An additional yolk provides richness to the dough and promotes a young, chewy chew.
  • Cream cheese. In addition to tempering the sweetness within the frosting, only a small quantity of cream cheese blended into the dough makes the bars delectably mushy and melt-in-your-mouth. The cookie bar base of this recipe is totally different than you might count on or be used to, it’s distinctive in its taste and texture, and it’s simply so dang good!

SAM’S TIP: I like topping off my coconut cream bars with a drizzle of melted darkish chocolate. It provides an entire new dimension of taste, and jogs my memory of my coconut macaroons!

Bear in mind, that is simply an outline of the components I used and why. For the complete recipe please scroll right down to the underside of the put up!

Tips on how to Make Coconut Cream Bars

Make the Bar Layer

A easy however tremendous tender cookie bar, this comes collectively shortly.

Collage of four phots showing batter being prepared and poured into a sheet pan.
  1. Cream collectively the butter, cream cheese, and granulated sugar utilizing an electrical mixer. Do that till the combination is mild and creamy, about 1 minute on medium-high velocity.
  2. Stir within the eggs and extracts till utterly integrated.
  3. Mix the dry components in a separate bowl, then add them to the moist components.
  4. Unfold the batter right into a parchment lined 9×13 pan and bake for 25 minutes at 350F. Let the bars cool utterly of their pan earlier than frosting.

Toast Coconut & Make Frosting

Toasting the coconut is, technically, optionally available, but it surely not solely provides much more depth of taste, it provides a pleasing crunch to the bars.

Collage of four photos showing bars being pulled from the oven, coconut after toasting, and icing being prepared.
  1. Toast the coconut – Whereas the bars cool, scatter ½ cup (60g) of coconut over a parchment lined sheet. Place in your 350F oven for 4-5 minutes.
  2. Take away the coconut from the oven, toss with a spatula, and prepare dinner in 3 minute increments till toasted. Let the coconut cool whilst you make the frosting.
  3. Make the frosting – Cream collectively the butter and cream cheese till clean.
  4. Steadily add the powdered sugar, then stir within the extract and salt.


Collage of two photos showing bars being iced and topped with toasted coconut.
  1. Unfold the frosting over the cooled cookie bars.
  2. Add the coconut – Sprinkle the untoasted coconut over the frosted bars, then add the toasted coconut on prime. Reduce, serve, and luxuriate in!

SAM’S TIP: Keep shut by the oven whereas toasting your coconut, as a result of it may possibly burn shortly! Be certain to test on it continuously and provides it a number of turns with a spatula to ensure it’s cooking evenly.

Overhead view of frosted coconut cream bars topped with toasted coconut.

Ceaselessly Requested Questions

How ought to coconut cream bars be saved?

Retailer these bars in an hermetic container. So far as refrigeration goes, it’s actually as much as you and your consolation degree. I’ve left desserts made with cream cheese frosting at room temperature for as much as 2 days; however many individuals really feel higher refrigerating instantly. Do what feels finest for you and your loved ones!

Can I halve this recipe?

Sure! For those who do, you’ll want to bake in a 9×9 pan and scale back the baking time (however not the temperature). I haven’t tried this myself, so I can’t say how lengthy they’ll bake in a 9×9 pan (however please let me know for those who strive it!).

How candy are these?

These are undoubtedly candy, however not cloyingly so, which is strictly what I’d aimed for. Including cream cheese to the frosting and the bottom helps rather a lot with this!

Coconut cookie bar topped with frosting and toasted coconut.

Can’t get sufficient coconut? Attempt my island cookies or coconut cream pie!

Take pleasure in!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video under! For those who do this recipe, you’ll want to tag me on Instagram, and you may also discover me on YouTube and Facebook

Two coconut cream bars stacked on top of each other, with the top bar missing a bite.

Coconut Cream Bars

These coconut cream bars are made with a mushy, buttery cookie bar base topped with a lightweight coconut frosting and toasted coconut. A fast and simple deal with for spring or summer time! Recipe contains how-to video.


Course: Dessert

Delicacies: American

Prep Time: 30 minutes

Cook dinner Time: 25 minutes

Whole Time: 55 minutes

Servings: 24 squares

Energy: 373kcal

Forestall your display screen from going darkish


Backside layer

  • Preheat oven to 350F (177C) and put together a 13×9 pan by lining with parchment paper (or flippantly grease and flour).  Put aside.

  • Mix butter, cream cheese, and sugar in a big mixing bowl and use an electrical mixer to beat till mild, creamy, and well-combined (about 1 minute medium/excessive velocity).

    1 cup (226 g) unsalted butter, 2 oz (57 g) cream cheese, 1 ¾ cup (350 g) sugar

  • Add eggs, egg yolk, and extracts and stir nicely.

    2 massive eggs + 1 egg yolk, 1 teaspoon vanilla extract, ¼ teaspoon coconut extract

  • In a separate, medium-sized bowl, whisk collectively flour, baking powder, and salt.

    2 ½ cups (285 g) all goal flour, ½ teaspoon baking powder, 1 teaspoon salt

  • Steadily add dry components to moist, stirring on medium-low velocity till utterly mixed.

  • Unfold batter evenly into ready pan and bake within the heart rack of 350F (175C) oven for 25 minutes.  Permit cookie bars to chill utterly in pan earlier than protecting with coconut cream frosting.  — Don’t flip off the oven, you’ll use subsequent if toasting your coconut.

Coconut Cream Frosting

  • (Elective) Line a cookie sheet with parchment paper and sprinkle ½ cup (60g) of coconut evenly over the cookie sheet. Bake in 350F (177C) oven for 4-5 minutes, take away, flip with spatula, and return to oven and repeat if wanted in 3 minute intervals till coconut is flippantly browned.  Permit toasted coconut to chill whilst you put together the frosting.  

    1 ½ cups (180 g) sweetened shredded coconut

  • Mix butter and cream cheese in a medium-sized bowl and use an electrical mixer to beat till clean and creamy.

    ½ cup (113 g) unsalted butter, 3 oz (85 g) cream cheese

  • Steadily add powdered sugar, beating till mixed.  

    2 cups (250 g) powdered sugar

  • Add coconut extract and salt and stir till nicely mixed.

    ½ teaspoon coconut extract, ⅛ teaspoon salt

  • Unfold the frosting in a good layer over the cooled bars.

  • Sprinkle untoasted coconut evenly over cookie bars then prime with toasted coconut. Reduce and serve.

  • Elective: For an additional decadent deal with, drizzle with melted darkish chocolate.



Retailer in an hermetic container at room temperature for as much as 2 days or within the fridge in an hermetic container for as much as every week.


Serving: 1sq. | Energy: 373kcal | Carbohydrates: 47g | Protein: 3g | Fats: 20g | Saturated Fats: 14g | Trans Fats: 1g | Ldl cholesterol: 50mg | Sodium: 145mg | Potassium: 97mg | Fiber: 2g | Sugar: 35g | Vitamin A: 425IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Dietary data relies on third-party calculations and needs to be thought of an estimate solely. Precise dietary content material will differ based mostly upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.

I initially revealed this recipe in April of 2017. I’ve up to date the recipe as a result of I felt the frosting on the unique was far too candy, so this model features a less-sweet frosting. I’ve additionally up to date the pictures, improved the textual content to be extra useful, and added a how-to video.