Soft and chewy Coconut Pecan Cookie Bars made with brown sugar, toasted nuts, and coconut flakes for a quick and irresistible dessert bar.
These Cookie Bars are the kind of treat that disappears quickly—rich, buttery, and chewy with the perfect crunch from pecans and toasted coconut. They’re easy to whip up in one bowl and baked all at once, making them a go-to when you need something delicious without the fuss of scooping individual cookies.
Why You’ll Love This Recipe
- Perfect Texture – These bars are soft and chewy on the inside with golden edges and a crisp coconut-pecan topping.
- Quick to Make – No chilling, no scooping, and no decorating. Just mix, press, and bake.
- One-Bowl Wonder – Fewer dishes and less cleanup make this a stress-free dessert to throw together any day of the week.
- Customizable Flavors – Swap pecans for walnuts or almonds, or add a handful of chocolate chips to make them your own.
How To Make Coconut Pecan Cookie Bars
Ingredients Needed
- Butter, softened
- Brown sugar
- Granulated sugar
- Vanilla extract
- Egg
- All-purpose flour
- Salt
- Baking soda
- Chopped pecans
- Unsweetened coconut flakes
Note: If you don’t have pecans, walnuts or almonds can be used as a substitute. Just know the flavor will shift slightly depending on the nut choice.
Step-By-Step Instructions
- Preheat your oven to 350°F and line a quarter sheet pan or 9×13 baking dish with parchment paper. This helps the bars lift out easily once cooled.
- Cream the butter and sugars together in a large mixing bowl using an electric mixer until the mixture becomes light and fluffy, about 2–3 minutes.
- Add in the vanilla and egg and mix until fully combined.
- In a separate bowl, whisk together the flour, salt, and baking soda.
- Gradually mix the dry ingredients into the creamed mixture, stopping as soon as the flour is mostly incorporated. Avoid overmixing.
- Stir in half of the pecans and coconut flakes. Reserve the other half for topping.
- Press the dough evenly into your prepared pan.
- Sprinkle the remaining coconut and pecans over the top and gently press them into the dough.
- Bake for 16–18 minutes, or until the edges are golden brown and the top looks set.
- Cool completely in the pan before slicing into bars.
Frequently Asked Questions
Can I use sweetened coconut flakes instead of unsweetened?
Yes, but keep in mind that sweetened coconut will make the bars noticeably sweeter and slightly more sticky. If you prefer a richer dessert, it’s a fun twist.
How do I store these bars?
Store the cooled bars in an airtight container at room temperature for up to 5 days. For longer storage, freeze them with parchment between layers.
Can I turn these into cookies instead of bars?
Absolutely. Use a #40 cookie scoop to portion dough into balls, roll them in the reserved coconut and pecans, and bake at 350°F for 10–12 minutes. Immediately after the cookies come out of the oven, hard tap them on the counter, stove or cutting board to release any built up air and steam. This will help the cookies stay chewing and soft.
Tips for Toastier Flavor
If you love that deep, nutty flavor, try lightly toasting the pecans and coconut before mixing them in. Toast them on a dry skillet or in the oven until golden brown. It brings a whole new layer of richness and crunch to the bars.
These Coconut Pecan Cookie Bars are the kind of treat that makes ordinary days feel a little more special. Whether you make them for a crowd or just to treat yourself, they’re guaranteed to satisfy your sweet tooth. Try serving them alongside my hearty Giant Philly Cheese Steak Sandwich—a perfect dinner and dessert combo, especially if you’re looking for quick and easy.
Coconut Pecan Cookie Bars Recipe Card:
Coconut Pecan Cookie Bars
Ingredients
- ½ cup butter softened
- ½ cup brown sugar 110g
- 1/3 cup sugar 70g
- 1 Tablespoon vanilla
- 1 egg
- 1 ½ cups flour 210g
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup pecans chopped 115g
- 1 cup unsweetened coconut flakes 80g
Method
- Preheat oven to 350°F.
- In a mixing bowl using an electric hand mixer or stand mixer, cream together the sugars and butter until light and fluffy (2–3 minutes).
- Add the vanilla and egg.
- In a smaller bowl blend the flour, salt and baking soda together. Carefully add flour to sugar mixture. Make sure to only mix until most of the dry ingredients are incorporated. Don’t overmix.
- Add about half the pecans and coconut flakes to the dough. Save the other half to put on top before baking.
- Press dough into a prepared ¼ sheet pan (or 9×13 baking dish) that has been lined with parchment paper.
- Evenly sprinkle remaining pecan and coconut pieces on top and lightly press into the dough.
- Bake at 350°F for 16–18 minutes until top is golden brown and a toothpick in the center of the pan comes out clean.
- Let the bars cool before slicing.