Coconut Caramel Shortbread Bars are the perfect combination of rich shortbread crust, creamy caramel, and a generous layer of toasted coconut. These bars are indulgent, sweet, and a delightful treat for any occasion. With their buttery, crisp shortbread base, gooey caramel center, and a crunchy coconut topping, every bite is a burst of flavor and texture. Whether you’re serving them at a party or enjoying them with a cup of coffee, these bars will surely be a crowd-pleaser.

Why You’ll Love This Recipe

These Coconut Caramel Shortbread Bars are a deliciously sweet dessert that’s sure to satisfy your cravings. The shortbread provides a buttery, melt-in-your-mouth base, while the caramel is soft and gooey, adding a perfect contrast in texture. The toasted coconut on top gives a crunchy and nutty element that balances out the sweetness of the caramel. They’re easy to make and bake in just one pan, making them an ideal dessert for parties, potlucks, or family gatherings.

Coconut Caramel Shortbread Bars

Ingredients

For the Shortbread Base:

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into cubes
1 teaspoon vanilla extract

For the Caramel Layer:

1/2 cup unsalted butter
1/2 cup brown sugar, packed
1/4 cup sweetened condensed milk
1/4 teaspoon salt

For the Coconut Topping:

1 1/2 cups sweetened shredded coconut
1 tablespoon granulated sugar (optional, for toasting coconut)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Shortbread Base:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
Prepare the Shortbread Dough: In a medium bowl, combine the flour, sugar, and salt. Add the cold butter cubes and vanilla extract. Using a pastry cutter, fork, or your hands, mix the ingredients until the dough begins to come together. It should look crumbly but hold together when pressed.
Press into the Pan: Press the shortbread dough evenly into the prepared baking pan, ensuring it’s compact and smooth. Bake for 15-18 minutes, or until the edges are lightly golden. Remove from the oven and let it cool while you prepare the caramel layer.

For the Caramel Layer:

Make the Caramel: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, sweetened condensed milk, and salt. Bring the mixture to a gentle simmer and cook, stirring constantly, for about 5 minutes, or until the caramel thickens slightly. Remove from heat.
Pour Over the Shortbread: Once the shortbread crust has cooled slightly, pour the caramel mixture evenly over the baked shortbread layer. Use a spatula to spread it evenly across the surface.

For the Coconut Topping:

Toast the Coconut: In a small skillet, add the shredded coconut and toast it over medium heat. Stir frequently until the coconut turns golden brown (about 5-7 minutes). Be careful not to burn it. You can also add 1 tablespoon of granulated sugar during toasting for an extra layer of sweetness, but this is optional.
Top the Bars: Once the caramel layer has set slightly, sprinkle the toasted coconut evenly over the caramel. Gently press the coconut into the caramel layer to help it stick.

Bake and Cool:

Bake the Bars: Return the pan to the oven and bake for an additional 10-12 minutes, or until the coconut is lightly golden and the caramel is bubbly.
Cool and Slice: Allow the bars to cool completely in the pan on a wire rack. Once cool, use the parchment paper overhang to lift the bars out of the pan. Cut into squares or bars and serve.

Servings and Timing

Servings: 16-20 bars
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour (including cooling time)

Variations

Chocolate Drizzle: For an extra indulgent touch, melt some chocolate and drizzle it over the cooled bars before serving.
Nutty Version: Add chopped nuts, such as pecans or almonds, either in the caramel layer or as part of the coconut topping for added crunch and flavor.
Salted Caramel: Sprinkle a little sea salt on top of the caramel before adding the coconut to enhance the sweet and salty flavor contrast.

Storage/Reheating

Storage: Store leftover bars in an airtight container at room temperature for up to 5 days. If you prefer, you can refrigerate them for a firmer texture.
Freezing: These bars freeze well. Wrap them tightly in plastic wrap and then foil before freezing for up to 2 months. Thaw at room temperature before serving.

FAQs

1. Can I use unsweetened coconut instead of sweetened shredded coconut?

Yes, but keep in mind that the bars will be less sweet without the added sugar from the sweetened coconut. You may need to adjust the sweetness by adding a little extra sugar to the recipe.

2. Can I make these bars with a different type of nut?

Yes! You can use any nut you like—walnuts, almonds, or pecans would all be delicious. Just chop them and add them to the caramel layer or sprinkle them over the coconut topping.

3. Can I make these bars ahead of time?

Yes, these bars can be made ahead and stored in an airtight container for up to 5 days. They’re perfect for meal prep or to take to a party.

4. Can I use store-bought caramel sauce instead of making my own?

Yes, you can use store-bought caramel sauce if you’re looking for a shortcut. Just ensure it’s thick enough to stay in place when poured over the shortbread.

5. Can I make this recipe gluten-free?

To make this recipe gluten-free, use a gluten-free all-purpose flour blend in place of the regular flour. You may also want to check the caramel ingredients to ensure they’re gluten-free.

6. Can I use a different pan size?

If you use a different pan size, the baking times may vary. A larger pan will result in thinner bars, while a smaller pan will result in thicker bars and may need additional baking time.

7. Can I add chocolate chips to the bars?

Absolutely! You can fold chocolate chips into the caramel layer or sprinkle them on top of the coconut for an added chocolatey flavor.

8. Can I make these bars without the coconut?

Yes, you can make these bars without the coconut. Simply skip the coconut topping and enjoy a delicious caramel shortbread bar.

9. Can I add more caramel to these bars?

If you love caramel, feel free to double the caramel layer for a richer, gooier filling. Just make sure the shortbread layer can handle the extra caramel.

10. How can I make these bars more decadent?

For an extra indulgent twist, try adding a layer of chocolate ganache between the shortbread and caramel layers. You can also drizzle melted chocolate over the top after baking.

Conclusion

Coconut Caramel Shortbread Bars are a decadent treat that’s sure to satisfy your sweet tooth. With their buttery shortbread crust, gooey caramel center, and crispy toasted coconut topping, they are perfect for any dessert table or casual snack. These bars are easy to make and will impress anyone who tastes them. Whether you’re making them for a special occasion or simply to indulge, these bars are a true delight!