Coconut Pie Bars

By Melissa Clark

Updated May 3, 2024

Coconut Pie Bars
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 ½ hours, plus 2 hours’ chilling
Rating
4(274)
Comments
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This easy recipe turns a classic Southern coconut pie recipe into wonderfully chewy bar cookies with a shortbread crust. The chocolate chips are optional, but they add a bittersweet flavor that tones down the sugary coconut, especially if you use chocolate with a high cacao percentage (72 percent to 80 percent). Or, for something crunchier, use chopped pecans instead of chocolate.

Featured in: 3 Party Pies You Can Eat With Your Hands

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Ingredients

Yield:12 bars

    For the Crust

    • Unsalted butter, at room temperature, for greasing the pan
    • 1½ cups/188 grams all-purpose flour
    • 2tablespoons/25 grams granulated sugar
    • ½ teaspoon fine sea salt
    • ¾ cup/170 grams unsalted butter

    For the Filling

    • 3large eggs
    • 1⅓cups/267 grams granulated sugar
    • ½ cup/113 grams unsalted butter, melted and cooled
    • ½ cup/118 milliliters unsweetened coconut milk or whole milk
    • 2teaspoons apple cider vinegar or 1 tablespoon fresh lemon juice
    • 1teaspoon finely grated lemon zest (optional)
    • 1teaspoon vanilla extract
    • ½ teaspoon fine sea salt
    • 1packed cup/100 grams shredded sweetened coconut
    • ⅓cup/54 grams bittersweet chocolate chips, preferably 72 percent to 80 percent cacao (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

415 calories; 27 grams fat; 18 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 2 grams dietary fiber; 28 grams sugars; 4 grams protein; 230 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the crust: Heat oven to 350 degrees. Butter a 9-inch square pan and line with parchment, leaving some overhanging.

  2. Step 2

    In a food processor, pulse together flour, sugar and salt. Pulse in butter until crumbs form and the dough starts to come together. Press mixture into the prepared pan in an even layer. Bake until firm on top and lightly golden at the edges, 20 to 25 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it’s still hot.

  3. Step 3

    While the crust bakes, prepare the filling: Using the same food processor (no need to wash it out first), pulse together eggs, sugar, butter, coconut milk, vinegar or lemon juice, lemon zest (if using), vanilla and salt until well combined. Pulse in the coconut. Use a spatula to fold in the chocolate chips, if using.

  4. Step 4

    When the crust is baked, pour in the filling (crust can still be hot). Lower oven temperature to 325 degrees and bake until the filling is set when you jiggle it and the top is browned, 30 to 40 minutes.

  5. Step 5

    Transfer to a wire rack to cool completely, then chill for at least 2 hours. Cut into bars and serve.

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Ratings

4 out of 5
274 user ratings
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Comments

dseckler

Recipe definitely forgot to mention the chocolate. I made this and just sprinkled a layer of chips over the baked bottom crust before topping with the coconut. One addition: I topped the whole thing with nonsweetened shredded coconut, which gives it a beautiful brown crisp top. It’s better after a full night in the fridge. Coconut layer is custardy.

Jen

Did I miss the part on what to do with the chocolate chips? I guess spread the chips on the baked crust before adding the egg-coconut mixture, and then put in the oven.

Ellen of North Castle

Brilliant and reminiscent of my favorite candy = Mounds!

Rebecca

Delicious! But if your pan is 8 inches, like mine, up each temp by 25 degrees.

H.A.

Delicious. Parchment is a must. I didn’t have and oiled the pan liberally and it was still pretty tricky to get out of the pan. I also used 2/3 unsweetened coconut and it was still quite sweet, and I tend to like things very sweet. Next time I would do all unsweetened

Lisa

Definitely do not need all that butter for the batter. I used only a 1/3 of what was asked and it was just fine. Could also go a bit leas on the butter in the biscuit base. My family loved these!

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