Coconut Pecan Bars
Coconut Pecan Bars are delightful. These lovely treats are filled with coconut and pecans making them crunchy, a little on the chewy side and utterly delicious. I know a lot of people either can’t or don’t like nuts or coconut. But for those of you who enjoy both, this is a terrific little cookie.
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I based these bar-type cookies off the Pecan Bars recipe I made during the Christmas holidays. I had a huge amount of pecans to use up so those were included in our Christmas Cookie Extravaganza last year. I still had several large bags of pecans in my freezer. So I made these bars and four other flavors, including Heath Toffee, Blueberry, Cranberry and Cherry. All turned out exceedingly well.
I made up these goodies in early March when the country was shut down due to Corona Virus. I was going stir-crazy. So I threw together these delectable jewels and was really glad I did. This dessert freezes exceptionally well, so I stocked my freezer with them. My husband loves to give cookies out as gifts, so once everything gets up and running again they’ll be ready to give away.
If you and your family enjoy a sweet treat every now and then (and can do coconut and pecans), give Coconut Pecan Bars a try. This recipe makes enough for a crowd, so it’s wonderful for potlucks, family reunions or summer holiday get-togethers.
Coconut Pecan Bars are super scrumptious.
If you enjoy coconut and pecans, this dessert is wonderful.
We loved the way these bars turned out.
Coconut Pecan Bars are chewy and crunchy!
Here’s what I did.
I used these ingredients.
Soften butter. Add sugar, brown sugar, vanilla, eggs, baking soda and salt.
Mix ingredients with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. (Bleached flour toughens baked goods). Add coconut and finely diced pecans.
Stir ingredients really well to combine.
Grease a 15-1/2″x20″cookie sheet. Press cookie dough evenly into prepared cookie sheet.
Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted in center comes out clean. (I was baking multiple pans at once. My cookies took about 40 minutes to bake).
These luscious cookies are great for tailgating parties or potlucks. The recipe makes enough to serve a crowd!
Every bite of Coconut Pecan Bars will rock your world! 🙂
These are great snacks to take to soccer practice, baseball games or other sporting events. They travel and freeze well.
Don’t Coconut Pecan Bars look yummy?
Here’s the recipe.
COCONUT PECAN BARS
(My own concoction)
Coconut Pecan Bars
Equipment
- 1 15x20" cookie sheet pan
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- 1 spatula
- 1 nut chopper if nuts are not previously chopped
- measuring cups
- measuring spoons
Ingredients
- 1 1/2 cups unsalted butter softened (3 sticks)
- 1 1/2 cups light brown sugar firmly packed
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tsp. vanilla extract
- 4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking soda
- 1 tsp. sea salt
- 2 cups sweetened coconut
- 3 cups pecans finely diced (measure after chopping)
Instructions
- Preheat oven to 350°.
- Grease or spray a large 15-1/2"x20” cookie sheet with cooking spray.
- In large bowl, combine butter, sugars, vanilla, eggs, salt and baking soda.
- Beat at medium speed with an electric mixer until fluffy.
- Stir in flour, coconut and pecans with wooden spoon until combined.
- Keep stirring; this may take 4-5 minutes.
- Spread mixture into cookie sheet and pat down firmly.
- Bake at 350 degrees for about 25-30 minutes, or until lightly browned and a toothpick inserted in center comes out clean.
- Cool completely before cutting into bars.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
These are also great to take to backyard barbecues or family reunions. The dessert will be cleaned out in no time.
You will enjoy every terrific bite of Coconut Pecan Bars.
Are you drooling yet?
Do you have a sweet tooth? Give Coconut Pecan Bars a try.
You may also enjoy these delicious recipes!
Coconut Pecan Bars
Equipment
- 1 15×20" cookie sheet pan
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- 1 spatula
- 1 nut chopper if nuts are not previously chopped
- measuring cups
- measuring spoons
Ingredients
- 1 1/2 cups unsalted butter softened (3 sticks)
- 1 1/2 cups light brown sugar firmly packed
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tsp. vanilla extract
- 4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking soda
- 1 tsp. sea salt
- 2 cups sweetened coconut
- 3 cups pecans finely diced (measure after chopping)
Instructions
- Preheat oven to 350°.
- Grease or spray a large 15-1/2″x20” cookie sheet with cooking spray.
- In large bowl, combine butter, sugars, vanilla, eggs, salt and baking soda.
- Beat at medium speed with an electric mixer until fluffy.
- Stir in flour, coconut and pecans with wooden spoon until combined.
- Keep stirring; this may take 4-5 minutes.
- Spread mixture into cookie sheet and pat down firmly.
- Bake at 350 degrees for about 25-30 minutes, or until lightly browned and a toothpick inserted in center comes out clean.
- Cool completely before cutting into bars.
2 Comments
Karen M.
May 25, 2020 at 4:55 pm
Just made these and they are super easy to make. I cut the recipe in half and put it in a 9×13 sheet pan and it fit perfect. These are very good but not a lot of flavor so I had some leftover coconut frosting and iced them with that and that added the needed coconut taste . Without the frosting they would be good with coffee for breakfast or snack.
Teresa
May 26, 2020 at 9:47 am
Hi, Karen, thanks for your comments.