These soft + chewy coconut macadamia bars have sweetened flaked coconut, plenty of macadamia nuts, a lil’ white chocolate and a rich buttery crust!

Coconut Macadamia Bars

I have a secret to tell you.

For the longest time I wasn’t a fan of coconut at all. I hated the taste of it in cakes, cookies, pies, etc. Now my mom on the other hand absolutely loves coconut anything. One year for her birthday I made her a german chocolate coconut cake and ate zero slices. I’m not even kidding.

Coconut Macadamia Bars

And then a few years ago, I started to give coconut a try. I slowly began adding it to my baked goods and I realized it wasn’t as bad as I conjured it up to be. Now macadamia nuts on the other hand, I’m a true fiend for! Aside from pecans, I love me some macadamia nuts. One of my favorite desserts is white chocolate macadamia nut cookies, yumm.

Coconut Macadamia Bars

And these coconut macadamia bars so so freakin’ easy and delicious. It’s basically a simple mixture that sits atop a nice shortbread-like crust and then topped with more shredded coconut. These bars are pretty much perfect for any occasion or get together.

Coconut Macadamia Bars
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Coconut Macadamia Bars

Coconut Macadamia Bars

  • Author: Quin Liburd
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 2024 1x
  • Category: Dessert
  • Cuisine: American

Description

These soft + chewy coconut macadamia bars have sweetened flaked coconut, plenty of macadamia nuts, a lil’ white chocolate and a rich buttery crust!


Ingredients

Scale
  • For the crust
  • 2 cups all-purpose flour
  • 1 cup firmly packed light brown sugar
  • 1 cup salted butter, melted and cooled
  • For the topping
  • 1 [14 oz] can sweetened condensed milk
  • 1/4 cup salted butter, melted and cooled
  • 3 large eggs, room temperature
  • 1/2 cup all-purpose flour
  • 1/4 cup firmly packed light brown sugar
  • 1 tbsp vanilla extract
  • 1 tbsp almond extract
  • 3 cups sweetened flaked coconut
  • 1 1/2 cups chopped macadamia nuts
  • 1/2 cup white chocolate chips

Instructions

  1. Preheat the oven to 350°F and line a 13×9 inch baking pan with parchment paper and let excess extend over sides of pan.
  2. To make the crust, in a large bowl, stir together flour, brown sugar, and melted butter. Mixture will form into a coarse crumble. Press mixture into prepared pan, using a spatula may help.
  3. Bake crust until lightly browned, about 20 minutes.
  4. Let crust cool for about 10-15 minutes once done.
  5. Reduce oven temperature to 325°F.
  6. For topping, using same bowl, but cleaned, whisk together melted butter and eggs until combined. Add condensed milk, flour, sugar, vanilla/almond extract, stirring until combined.
  7. Add 2 cups of sweetened flaked coconut, macadamia nuts, and white chocolate chips; stir well.
  8. Pour mixture over crust and sprinkle top with remaining 1 cup of sweetened flaked coconut.
  9. Place into oven and bake until coconut on top is slightly browned, about 30-35 minutes.
  10. Once baked, let cool completely.
  11. Using sides of parchment paper as handles, remove from pan and cut into bars of desired size.