Coconut Orange Bars
Dive into the tropical-meets-citrus delight of these Coconut Orange Bars, a fresh and zesty dessert perfect for any occasion. Featuring a buttery, shortbread crust baked to golden perfection, these bars are topped with a luscious orange custard filling, infused with fresh orange juice and zest for a vibrant flavor burst. A generous sprinkle of sweetened shredded coconut adds a chewy, toasted texture, while a final dusting of powdered sugar provides the perfect finishing touch. Ready in under an hour and yielding 12 servings, these bars are an irresistible combination of creamy, tangy, and sweet. Whether you're looking for a crowd-pleasing treat or a refreshing change from traditional dessert bars, Coconut Orange Bars are guaranteed to impress with their tropical twist and rich citrus profile.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cup Unsalted butter
- 0.5 cup Powdered sugar
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 3 large Eggs
- 0.5 cup Fresh orange juice
- 1 tablespoon Orange zest
- 2 tablespoons All-purpose flour
- 1 cup Sweetened shredded coconut
- 2 tablespoons Powdered sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking dish with parchment paper or lightly grease it.
In a medium bowl, combine 1.5 cups of all-purpose flour, powdered sugar, and salt. Mix well.
Cut the unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the prepared baking dish. Bake for 15-18 minutes or until lightly golden. Remove from the oven and set aside.
While the crust is baking, prepare the filling. In a large mixing bowl, whisk together the granulated sugar and eggs until smooth and slightly frothy.
Add the fresh orange juice, orange zest, and 2 tablespoons of all-purpose flour to the mixture. Whisk until everything is well combined.
Pour the filling over the warm crust and sprinkle the sweetened shredded coconut evenly on top.
Return the baking dish to the oven and bake for an additional 20-25 minutes or until the filling is set and the coconut is golden brown.
Remove from the oven and allow the bars to cool completely in the pan before slicing.
Dust the top with powdered sugar for garnish. Slice into 12 bars and serve.
Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 61 mg | 3% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 25.7 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 75 mg | 2% | |
*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.
