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Coconut Macadamia Nut Bars on a round white ceramic plate

Coconut Macadamia Nut Bars

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 I’ve been baking up these decadent Coconut Macadamia Nut Bars for years as part of the holiday cookie trays I distribute to friends and neighbors.

With a layer of shortbread topped with chewy coconut and nut filling, these Coconut Bars are destined to become one of your favorite cookie bars!

Coconut Macadamia Nut Bars stacked on a square white plate

Coconut Macadamia Nut Bars

Macaroons, coconut cupcakes, coconut bars I love them all.  My love affair with coconut started as a girl.  My mom submitted a recipe for Mounds Bars for my first grade cookbook: think graham cracker crust with a chewy coconut middle and a chocolate topping. I love, love coconut cookies, but bar cookies are even easier!!!  These Coconut Macadamia Nut Bars are a new favorite!


Coconut Macadamia Nut Bars on a white ceramic tray

Tips for Making Coconut Bars

I always include something coconut with my holiday trays and this shortbread based bar is topped with a chewy, nutty coconut topping. 

  • Pulse your crust ingredients in the food processor. Watch carefully until the butter pieces are the size of small peas or less. These little butter bits will make for a tender crust.
  • Use sweetened coconut, like angel flake. I have not tested with unsweetened coconut.
  • PRO-Tip: Line your baking pan with non-stick foil. This will prevent the sweet filling from sticking to the sides of the pan.
  • Plus, the nonstick foil provides a “sling” for removing the cooled coconut bars to a cutting board. It’s much easier to slice them when they’re not still in the pan.
  • Remember to reduce the oven temperature as directed in the recipe. If you forget, your coconut bar edges will be dark, though still tasty!

Don’t wait till the holidays to bake up a batch of these delectable coconut bars. If you love bar cookies, check out the Best Bar Cookie Recipes in my recipe index. Another fan favorite are these Easy Meringue Cookies.

What is Cream of Coconut?

If you haven’t made a lot of Pina Coladas, you may not have seen nor used cream of coconut. Cream of Coconut is sweetened coconut cream. The cream that rises to the top of a can of coconut milk is called coconut cream, so it can get confusing.

That “coconut cream” is not sweetened. In desserts or coconut cocktails calling for cream of coconut or coconut cream, just check the label to see if sugar is an ingredient. I’ve used the brands Coco Lopez and Coco Real in these bars.

Coconut Macadamia Nut Bars in a leaf shaped ceramic bowl

This post was originally shared in December, 2010. Photos and text were updated in 2019

More Coconut Desserts You’ll Love:

These super easy Chewy Coconut Cookies are always a hit and I’m also a huge fan of these Chocolate Dipped Macaroons.  And truly my favorite coconut dessert are these ultra-rich Cream Cheese Frosted Coconut Cupcakes!

If you’re not in the mood to turn on your oven, this dreamy No-Bake Coconut Cream Lush Cake fits the bill. Or how about adding some coconut to a fruit crisp? This Blackberry Coconut Crisp is calling my name! Check out all my Bar Cookie Recipes, too!

 

Coconut Macadamia Nut Bars on a white ceramic tray

Coconut Macadamia Nut Bars

Chewy coconut macadamia nut bars adapted from Gourmet magazine

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Yield 24 bars

Ingredients

Crust:

  • 2 cups flour
  • 2 sticks cold butter, cut into pieces
  • 2/3 cup powdered sugar

Coconut topping:

  • 1/2 half stick butter (1/4 cup)
  • 1/2 cup packed brown sugar
  • 3/4 cup canned cream of coconut (I use Coco Lopez)
  • 1/4 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 2 2/3 cup sweetened flaked coconut
  • 1 1/3 cup macadamia nuts, large pieces halved

Instructions

  1. Preheat oven to 350º. Grease or line 9 x 13-inch pan with nonstick foil.
  2. In food processor, pulse together flour, 2 sticks of butter and powdered sugar till butter is the size of small peas and mixture resembles cornmeal. Pat into bottom of prepared pan (the dough will be crumbly). Bake 20 minutes.
  3. Melt the half stick of butter in a saucepan. Remove from heat. Add brown sugar,and stir till dissolved. Add the rest of the ingredients and mix well. Pour topping over crust. Reduce oven temperature to 325º and bake about 40-50 minutes till bars are lightly browned.
  4. Cut into bars when cool. These freeze well.

Nutrition Information:

Yield:

24

Serving Size:

1 bar

Amount Per Serving: Calories: 312Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 42mgSodium: 132mgCarbohydrates: 23gFiber: 2gSugar: 12gProtein: 2g

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest

Lambeau, our first pup, circa 2010

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28 comments on “Coconut Macadamia Nut Bars”

  1. Lizzy, I adore coconut, and these bars looks scrumptious!!!! I am going to have to make this recipe!!!!

    Give Lambeau a tickle under the chin from me and tell her that she looks so beautiful standing in the snow!!!

  2. Lizzydo, these look spectacular. What beautiful pictures, too. I love macadamia nuts.

  3. Look at all that snow! I love the pictures of your puppy throughout the page. Mmmm macadamia. Now there’s an ingredient that doesn’t get enough love. Looks great!

  4. I love everything coconut, and not to mention it’s combined with macadamia! Gorgeous!

  5. Thanks, everyone, for all the lovely comments! And Lambeau is beaming with pride from all the attention ๐Ÿ™‚

  6. What festive pictures and this tropical delight is perfect for us Floridians!

  7. Can you send some of your weather up our way, Pegasuslegend? Thanks for stopping by ๐Ÿ™‚

  8. I am a huge fan of coconut…and who doesn’t love those macadamia nuts? These bars look and sound perfect. I hope that you are having such a wonderful week of holiday celebration. Thanks for sharing, my sweet friend!

  9. I have to have this! Thanks for sharing the recipe!

  10. Thanks, Monette….they are truly delish!

  11. This looks great! Thanks so much for the idea…and the Sugar Rush!

  12. Dear Lizzy, you know how I love coconut. These bars sound irresistible…such a wonderful treat. Blessings dear, Catherine xo

  13. two of my favorites and now I will imagine being in Hawaii eating these two great flavors!

  14. I see that this is an old recipe and I don’t know how I missed it but now I totally want to low-carbify it!

  15. Oh my gosh, these look completely drool-worthy! I’ve printed this one out for my Christmas goodies!! Gorgeous treats ๐Ÿ™‚

  16. these look fantastic you know I Love coconut and these are a must make!!

  17. My new favorite sweet treat!

  18. This was really amazing! Everyone in my house loved it!

  19. We can’t get enough of these so delish!

  20. Who doesn’t sweet nutty desserts! They look absolutely irresistible and moreish, Liz,

  21. Oh my goodness Liz – these must be fantastic! One of my brothers is crazy for macadamia nuts and coconut so I’ll be sure to share this with him. They look so, so good ๐Ÿ˜‰

  22. Oh wow coconut flakes and cream, sounds amazing! Plus macadamia nuts which I love. These are decadent.

  23. Dear Liz, I love the combination of textures and flavors in this decadent treat of a dessert – buttery dough, creamy coconut and crunchy bits of macademia nuts!
    And, again, the presenation is nice and elegant as well! What a wonderful and timeless recipe, my friend!

  24. Oh my goodness, these bars look and sound heavenly delicious – so rich, with delicate flavour and nice texture profile. My husband does love both coconut and macadamia, and I’ve pinned this recipe for any case (Aka cause his birthday goes right after the Christmas holidays). Beautiful!

  25. Another good one! Don’t think these would last long in our house!

  26. Coconut and macadamia nuts are a match made in heaven! ๐Ÿ™‚ ~Valentina

  27. Just bought these ingredients for a pie that I made for Thanksgiving and wondering what I’m going to do with the rest of the coconut and nuts. Now I know. These look quite yummy!

  28. Not many coconut and macadamia fans in my family but I’ll try and not go overboard when I make these. Such a cute little snack!

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