These Almond Coconut Shortbread Bars are tender and buttery, with sliced almonds for a pleasant crunch and coconut flakes that make them irresistibly flavorful. This straightforward recipe yields reliably delicate shortbread bars every time.
Why bake them
Shortbread is prized for its melt-in-your-mouth texture. These bars are a simple way to enjoy that classic tender crumb without needing cookie cutters. Bake them when you want an easy, no-fuss treat with a buttery base, toasty almonds, and subtle coconut flavor.
- You want a dependable, easy shortbread recipe.
- You crave homemade shortbread but prefer bars over individual cookies.
Ingredients and substitutions
Icing sugar. Icing (powdered) sugar creates a smoother, more tender shortbread than granulated sugar.
Butter. Use room-temperature butter for proper creaming. If you use salted butter, omit the added salt.
Shredded coconut. Unsweetened shredded coconut keeps the bars balanced; use sweetened coconut if you prefer a sweeter result.
Flour. All-purpose flour works well. For an even lighter texture, substitute with cake flour.
How to make them
Step 01. Cream room-temperature butter and powdered sugar for about 5 minutes until the mixture is smooth, pale, and slightly increased in volume. Scrape the bowl with a spatula as needed.
Step 02. Stir in the shredded coconut and almonds, then add the flour and salt. Mix until a cohesive dough forms.
Step 03. Line a 9×13-inch baking pan with parchment paper. Press the dough evenly into the pan with your hands, then poke the surface all over with a fork. Freeze the pan for one hour to firm the dough.
Step 04. Preheat the oven with the rack in the middle and bake at 325 °F for 30–35 minutes, until the edges are golden and the top is light golden. Baking slowly helps the bars dry out and reach the ideal shortbread texture.
Why freeze the dough before baking? Freezing firms the butter and lets the flour and coconut absorb moisture, producing a drier, more flavorful shortbread with a better crumb.
Questions you might have
Why are my shortbread cookies chewy?
Chewy shortbread usually comes from insufficient drying in the oven, using granulated sugar instead of powdered sugar, adding too much sugar, or overworking the dough (which develops gluten). Make sure the bars bake long enough at a low temperature so they dry properly without over-browning.
How do I know when my shortbread bars are ready?
They’re done when the edges are golden brown and the top is a light golden color. The kitchen will smell wonderful before they’re finished, but resist removing them early—the full 30–35 minutes at 325 °F helps ensure the right texture.
How do I store them?
Keep the bars in an airtight container at room temperature. Properly stored, they’ll stay fresh for up to two weeks.
What pairs well with these bars?
These shortbread bars are lovely with a creamy milk tea, a hot mocha, dipped in melted dark chocolate, or spread with a bit of berry jam for extra sweetness.
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📖 Recipe
Almond Coconut Shortbread Bars
Tatiana Kamakura
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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
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Line a 9×13-inch baking pan with parchment paper or grease it.
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In a large bowl, cream the butter and icing sugar with a mixer until light and fluffy, about 5 minutes.
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Add the coconut and almonds, stirring until combined.
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Add the flour and salt and mix until the dough comes together.
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Pat the dough evenly into the prepared pan and poke the surface with a fork.
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Freeze the pan for one hour to firm the dough.
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Preheat the oven to 325 °F.
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Bake for 30–35 minutes, until the edges are golden and the center is light golden.
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Allow the bars to cool until warm to the touch, about 30 minutes, then cut into squares.
Notes
Icing sugar: Produces a smoother, more tender shortbread than granulated sugar.
Butter: Use room-temperature butter for proper creaming. Omit extra salt if your butter is salted.
Shredded coconut: Unsweetened coconut keeps sweetness balanced; swap for sweetened if desired.
Flour: All-purpose works well; cake flour yields an even lighter shortbread.
Tips
How to tell when bars are ready: Look for golden edges and a light golden top. Bake the full recommended time so the bars dry properly and don’t turn out chewy.
Storage: Store in an airtight container for up to two weeks.
Nutrition
Calories: 259kcal
Carbohydrates: 27g
Protein: 3g
Fat: 16g
Sugar: 14g