Coconut Macdamia Bars
Indulge in the tropical bliss of Coconut Macadamia Bars, a delightfully chewy treat that combines buttery shortbread with a rich coconut and macadamia topping. These bars are layered with a luscious mixture of shredded coconut, roughly chopped macadamia nuts, and sweetened condensed milk, creating the perfect balance of sweetness and crunch in every bite. With just 15 minutes of prep, this easy dessert recipe is perfect for satisfying sweet cravings or impressing guests at your next gathering. Whether enjoyed as an afternoon snack or a dessert centerpiece, these golden-brown bars are a testament to tropical flavors done right. Perfect for coconut lovers, this recipe is your new go-to for indulgence!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 100 grams light brown sugar, packed
- 2 whole large eggs
- 2 teaspoons vanilla extract
- 190 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 120 grams unsweetened shredded coconut
- 120 grams macadamia nuts, roughly chopped
- 200 grams sweetened condensed milk
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in the granulated sugar and light brown sugar until smooth.
Allow the butter-sugar mixture to cool slightly, then whisk in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract.
In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a thick batter forms.
Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
In a separate bowl, mix together the shredded coconut, chopped macadamia nuts, and sweetened condensed milk until well combined.
Spread the coconut and macadamia mixture evenly over the batter in the baking pan.
Bake in the preheated oven for 25–30 minutes, or until the edges are golden brown and the center is set.
Remove from the oven and allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the bars out of the pan.
Cut into 12 equal bars and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 35.5 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 191 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
