Coconut Dream Bars Recipe - How to Make it in 12 Simple Steps - Home Stratosphere

Coconut Dream Bars Recipe – How to Make it in 12 Simple Steps

Do you Are you invited to a cookie exchange, and you are not sure where you will find the time to bake up a batch of cookies? Our recipe for Coconut Dream Bars may come to your rescue, baking up chewy, sweet, and tasty in no time!

These are pieces of coconut and chocolate bars on a plate.

Bar cookies are magical. With a bar cookie, you get the sweet taste of a cookie without all the scooping out of cookie dough and rotating sheets of cookies in and out of an oven. When the pan is baked, all you have to do is slice the dessert into bars and serve.

Coconut Dream Bars Recipe

April Freeman
These kinds of cookies are definitely much easier and quicker to bake than regular cookies. Our recipe for Coconut Dream Bars is a bar cookie that is rich and delicious with a chewy, nutty texture and all the goodness of brown sugar and vanilla.
Prep Time 15 mins
Baking Time 45 mins
Total Time 1 hr
Cuisine American
Servings 24 Bars


  • 9×13-Inch Baking Pan
  • Medium-Sized Bowl
  • Wire whisk
  • Knife
  • Wire Rack


Crust Ingredients

  • 1 stick Softened Butter
  • ¾ cup Brown Sugar
  • cups Flour

Topping Ingredients

  • 2 pcs Eggs
  • 2 teaspoons Vanilla Extract
  • ¾ cup Brown Sugar
  • ½ teaspoon Salt
  • 1 teaspoon Baking Powder
  • ¼ cup Flour
  • cups Sweetened Coconut
  • 1 cup Toasted Chopped Pecans to toast the pecans, put them on a baking sheet in a 350-degree oven for 8 to 10 minutes, stirring twice during the toasting process


  • Preheat your oven to 350 degrees. Grease a 9 by 13 pan. Alternatively, you can line your pan with aluminum foil and spray the foil with cooking spray. This will help you remove the bars from the pan more easily.
  • First, start by making the crust by beating the butter and brown sugar together in a medium-sized bowl. Beat these together until the mixture is light and fluffy. Add the flour and stir it into the mixture just until it is combined.
    The crust ingredients are mixed in a bowl.
  • Dump the mixture into your pan and pat it into a thin, even layer on the bottom of the pan. 
  • Bake the crust in the oven for about 15 to 20 minutes. It should begin to bubble and turn a light brown. Remove the crust from the oven and set it aside to cool while you mix up the ingredients for the topping.
  • Use a paper towel to wipe out the bowl that you used for the crust. Crack your eggs into the bowl and lightly whisk them until they are yellow and bubbly. Stir in the vanilla, brown sugar, salt, and baking powder.
  • Add the flour and the toasted pecans, along with the coconut. 
    The coconuts and nuts are then added into the egg mixture.
  • Spread the topping over the baked crust. Put the pan back into the oven and bake for about 20 to 25 minutes or until they begin to turn a light golden brown. 
  • Remove the bars from the oven and let them cool for about five minutes. 
  • Run a knife around the edges of the bars to loosen them from the pan. 
  • Wait five more minutes and then turn the whole pan out onto a sheet of waxed paper or onto a cutting board. You want them to stay topping side down. Cut the bars into squares.
  • After the bars have cooled for about 15 or 20 more minutes, you can turn them right side up onto a wire rack to completely cool. 
  • Store the bars in an airtight container in the refrigerator for up to a week.


Did you know that many traditional cookie recipes can be converted into bar cookie recipes? Cookies that are typically scooped onto a pan and have a dough that could be handled with your hands are good choices for adaptation as a bar cookie. Of course, it does not always work in reverse.
Some bar cookie recipes will not make good traditionally baked cookies. Our recipe for Coconut Dream Bars is one that has to be baked in a 9 by 13 pan because of the layering effect of these bar cookies
If you are trying to switch a traditional cookie recipe to a bar cookie, remember that you will want an adequately sized pan so that your cookies are neither too thick nor too thin. If you put too much dough into a small pan, the cookies will be uncooked in the center and over-baked on the edges. If the dough is spread too thinly in a pan, your cookies will be over-cooked, dry, and hard. Cookie dough should be spread in a pan to a thickness of about ¾ of an inch to 1 inch thick. 
So how does one know how large of a pan to use for your cookie recipe? First, you have to calculate the general volume of the cookie recipe by adding the measurements of all the recipe ingredients together. Of course, this won’t be quite exact, since sugar may dissolve and other ingredients compact in the mixing process, but it will be close enough. 
Recipes that make between 4 and 6 cups of cookie dough will fill an 8 or 9-inch square pan to the correct thickness. Recipes that make between 6 and 8 cups of dough will fill a 9 by 13 baking pan to the correct thickness. Most cookie recipes will need to be baked at 350 degrees for about 25 to 30 minutes. You will want to check them often as they bake to get the perfect level of doneness. 
When you know how to convert your basic cookie recipe to a bar cookie, you can churn out batches of cookie favorites very quickly. Or you can use our fabulous recipe for Coconut Dream Bars. It doesn’t take long to make a sweet treat that your friends and family will love when you know how to create fantastic bar cookies!
Keyword Coconut Dream Bars, Dessert, Recipe

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