These Chewy Coconut Walnut Thumb Bars are a decadent, multi-layered treat that combines the buttery crunch of a shortbread base with a rich, chewy topping packed with toasted walnuts and sweet shredded coconut. Using dark brown sugar in both the crust and the topping creates a deep, molasses-like flavor that makes these bars absolutely irresistible.
Whether you need a reliable dessert for a potluck or just a sweet companion for your afternoon coffee, these bars are a crowd-pleaser that travel well and stay chewy for days.
Recipe Details
- Flavor Profile: Rich and buttery with deep caramel notes from dark brown sugar, complemented by tropical coconut and earthy walnuts.
- Texture: A crisp, thin shortbread bottom layer topped with a soft, slightly airy, and chewy coconut-nut topping.
- Time: 10 minutes prep, 40 minutes total bake time.
- Difficulty: Easy.
What You’ll Need
To make this recipe, you will need a 9×13-inch baking dish. A large mixing bowl and a sturdy spatula or hand mixer will help you cream the butter and sugar for the crust. For the topping, you’ll want to whisk the eggs and sugar until they become light and airy to give the bars their signature texture.
Ingredient Notes
- Dark Brown Sugar: While light brown sugar works, dark brown sugar contains more molasses, which provides a stickier, chewier texture and a more complex flavor.
- Sweetened Coconut Flakes: The shredded coconut provides the “chew” in this recipe. As it bakes, the bits on top will toast slightly, adding a lovely aroma.
- Butter: Ensure your butter is at room temperature. If it is too cold, it won’t incorporate with the sugar; if it is melted, the crust will be greasy rather than crisp.
- Walnuts or Pecans: Either works beautifully. Walnuts offer a slightly more bitter, earthy contrast to the sweet coconut, while pecans are sweeter and more buttery.
Add-ins and Substitutions
- Chocolate: Stir in 1/2 cup of semi-sweet chocolate chips into the topping for a “Magic Bar” variation.
- Citrus: Add the zest of one lime to the topping mixture to brighten the tropical coconut flavors.
- Nut-Free: If you have a nut allergy, you can omit the walnuts and increase the coconut to 2 cups, or add 1/2 cup of rolled oats for extra texture.
How to Make Chewy Coconut Walnut Thumb Bars
- Prep: Preheat your oven to 325 degrees F and grease a 9×13-inch baking dish with butter or non-stick spray.
- Make the Crust: In a large bowl, cream together the room temperature butter and 2/3 cup dark brown sugar until smooth. Add the flour and salt. Mix until the dough just comes together into a crumbly but cohesive mass.
- Bake the Base: Transfer the dough to the prepared dish. Press it into an even, thin layer covering the entire bottom. Bake for 13-15 minutes, or until the edges just begin to turn a light golden color.
- Prepare the Topping: While the crust is in the oven, start the topping. In a clean large bowl, combine 1 cup dark brown sugar, 2 tablespoons flour, and the baking powder. Add the eggs and vanilla. Mix with a whisk or hand mixer for 1-2 minutes this incorporates air, which helps the topping rise and stay light.
- Fold and Bake: Gently fold in the shredded coconut and chopped walnuts. Spread this mixture evenly over the hot, pre-baked crust.
- Final Bake: Return the pan to the oven and bake for an additional 20-25 minutes. The bars are done when the topping is set and the edges are a deep golden brown.
- Cool and Slice: Allow the bars to cool completely in the pan before slicing into squares or rectangles.
Pro Tip: For perfectly clean edges, line your baking pan with parchment paper, leaving an inch of overhang on the sides. Once the bars are cool, you can lift the entire block out of the pan and slice them on a cutting board.
Recipe Tips
- Airy Topping: Don’t skip the 1-2 minute mixing time for the eggs and sugar. This step creates a slightly meringue-like structure that keeps the heavy coconut and nuts from sinking too deeply into the crust.
- Salt: Don’t omit the salt in the crust; it is essential to balance the high sugar content of the coconut and brown sugar.
- Cooling: If you try to cut these while they are warm, the topping may be too gooey. Letting them cool fully “sets” the bars for that perfect chewy bite.
FAQs
- Can I use unsweetened coconut? Yes, but the bars will be significantly less sweet and slightly drier. You may want to add an extra tablespoon of maple syrup or honey to the topping if using unsweetened flakes.
- How do I store these? Store them in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week.
- Can I freeze them? Yes! These bars freeze exceptionally well. Wrap individual squares in plastic wrap and store them in a freezer bag for up to 3 months.
Serving Suggestions
- Coffee & Tea: These are the perfect biscuit style bar to enjoy with a hot beverage.
- Ala Mode: Serve a warm bar with a scoop of vanilla bean or coconut milk ice cream for a decadent plated dessert.
Chewy Coconut Walnut Thumb Bars
- Total Time: 50 minutes
- Yield: 24 bars 1x
- Diet: Vegetarian
Description
These Chewy Coconut Walnut Thumb Bars are a decadent, multi-layered treat that combines the buttery crunch of a shortbread base with a rich, chewy topping packed with toasted walnuts and sweet shredded coconut. Using dark brown sugar in both the crust and the topping creates a deep, molasses-like flavor that makes these bars absolutely irresistible.
Ingredients
The Crust
- 2/3 cup butter, room temperature
- 1 1/4 cups all-purpose flour
- 2/3 cup dark brown sugar
- 1 teaspoon salt
The Topping
- 1 cup dark brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans
- 1 3/4 cups shredded sweetened coconut flakes
Instructions
Prep: Preheat oven to 325°F (163°C). Grease a 9×13-inch baking dish.
Make the Crust: Cream together butter and 2/3 cup dark brown sugar. Stir in flour and salt. Mix until the dough forms a cohesive mass.
Bake the Base: Press dough into an even layer in the dish. Bake for 13–15 minutes until edges turn light golden.
Prepare the Topping: Combine 1 cup dark brown sugar, 2 tbsp flour, and baking powder. Add eggs and vanilla. Whisk for 1–2 minutes to incorporate air.
Fold and Bake: Fold in shredded coconut and chopped nuts. Spread over the hot, pre-baked crust.
Final Bake: Bake for an additional 20–25 minutes until topping is set and coconut is golden.
Cool and Slice: Allow bars to cool completely in the pan before slicing.
Notes
Dark Brown Sugar: Provides a stickier, chewier texture and richer flavor than light brown sugar.
Don’t Over-mix: Keep the shortbread base tender by mixing the flour just until combined.
The Cooling Rule: The topping needs time to firm up; cutting while warm will result in gooey, misshapen bars.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert / Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 115mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: coconut walnut bars, chewy dessert bars, dark brown sugar recipes, potluck desserts, walnut shortbread, coconut squares
