Almond Coconut Cookie Bars are chewy, sweet, and a little toasty, with a buttery shortbread crust underneath and a golden coconut almond topping on top.
I like this version because the crust stays crisp at the edges while the topping bakes into that soft, sticky chew you get from condensed milk. The almond extract in the base makes the whole pan smell and taste a little more like a cookie than a basic bar.
These are especially good on a holiday cookie tray, but I also make them for weekend baking when I want something that slices clean and holds up well for sharing. They’re great with a simple cup of coffee or tea.
Why You’ll Love This Recipe
Soft and Chewy: The coconut layer bakes up chewy and set, with those little caramel-y edges that make bar cookies hard to stop eating.
Shortbread Base: The crust is buttery and sturdy, so you can actually pick up a bar without it falling apart.
Almond + Coconut: If you like almond flavor, this hits it in a simple, classic way. The sliced almonds on top get lightly toasted and crunchy.
Great for Cookie Trays: These slice into tidy squares and look like you put in more effort than you did.
Optional Chocolate: You can keep them classic, or fold in chocolate chips for a little extra richness.
Ingredients You’ll Need
Pan
- Nonstick cooking spray: Just a light coat is enough so the corners don’t stick, especially if any topping sneaks down the sides.
- Parchment paper: I really recommend it here. The overhang makes it easy to lift the whole slab out for cleaner cuts.
Crust
- All-purpose flour: I use regular flour here for structure. Spoon and level if you tend to pack flour into the cup.
- Almond flour: This is what gives the crust that tender, slightly nutty bite. If you don’t have it, you can swap in more all-purpose flour.
- Granulated sugar: Keeps the crust sweet and crisp, kind of like a shortbread cookie.
- Light brown sugar: Adds a little chew and a warmer flavor. Dark brown sugar works too if that’s what you have.
- Baking powder: A small amount helps the crust bake up a bit lighter so it doesn’t eat like a brick.
- Fine salt: Don’t skip it. It keeps the crust from tasting flat once the sweet topping goes on.
- Unsalted butter: Melted butter makes this crust quick and simple. Let it cool slightly so it doesn’t feel scorching hot when you mix.
- Almond extract: This is the main almond flavor in the crust. It’s strong, so a little is plenty.
Topping
- Sweetened condensed milk: This is where the gooey-chewy texture comes from. Make sure it’s condensed milk, not evaporated milk.
- Shredded coconut: Sweetened coconut gives the classic bar flavor and browns nicely. If you use unsweetened, you may want a little extra sugar.
- Sliced almonds: I like sliced almonds because they toast quickly and cover the top evenly. Toasting them first is optional, but it’s really nice.
- Vanilla extract: Rounds out the topping and makes it taste more like a cookie bar than candy.
- Fine salt: Helps keep the topping from being one-note sweet.
Optional
- Semisweet chocolate chips: Semisweet is my go-to here. Mini chips work well too if you want the chocolate more evenly spread.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Line a 9×13-inch pan with parchment paper (leave some overhang), then lightly grease it with nonstick spray.
- Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, brown sugar, baking powder, and salt.
- Add the butter: Stir the melted butter and almond extract into the dry mixture until everything is evenly moistened and crumbly.
- Press the crust: Press the crust mixture firmly into the prepared pan in an even layer. Use the bottom of a measuring cup or glass if that helps.
- Bake the crust: Bake for 12 to 15 minutes, until the crust looks set and the edges are lightly golden.
- Mix the topping: While the crust bakes, stir the sweetened condensed milk, shredded coconut, sliced almonds, vanilla extract, and salt together in a bowl. Fold in the chocolate chips if you’re using them.
- Add the topping: Spread the topping evenly over the hot crust, then press it lightly so it’s level.
- Bake: Bake for 15 to 18 minutes, until the topping is golden and set.
- Cool and chill: Cool completely in the pan for at least 60 minutes, then chill for 30 minutes so you get cleaner slices.
- Slice: Lift the bars out using the parchment, then slice into squares.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use parchment with overhang. The topping can stick a bit, and lifting the whole slab out is the easiest way to slice neat bars. It also helps you avoid scraping the pan.
Press the crust down firmly. If the crust is packed in well, it won’t crumble when you cut the bars. Pay extra attention to the corners.
Spread the topping while the crust is hot. A warm crust helps the coconut mixture settle into an even layer. Then just press lightly so you don’t mash it down too hard.
Watch the color near the end. The topping can go from lightly golden to darker faster than you think. Pull it when it looks set and nicely browned on top.
Chill before slicing. If you cut too soon, the topping can feel sticky and the edges get messy. A short chill makes a big difference for clean squares.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Coffee or espresso: These are really good with coffee, especially if you like desserts on the sweeter side. I usually go for black coffee or a latte.
- Tea: A strong black tea (like English breakfast) or an almond or vanilla tea is nice here. It keeps things simple.
- Fruit: Fresh berries are easy alongside these, especially raspberries or strawberries. It’s a nice break from the rich coconut topping.
- Ice cream: Serve a bar with a small scoop of vanilla ice cream. If you added chocolate chips, this pairing is especially good.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store the bars in an airtight container for up to 5 days. I keep them at room temperature if my kitchen is cool, or in the fridge if it’s warm.
You can make this recipe ahead and slice it the next day. After the bars are fully cooled, cover the pan tightly and chill overnight for the cleanest cuts.
If you want them to last longer, freeze the bars for up to 2 months. I like freezing them already sliced, with parchment between layers so they don’t stick.
Thaw in the fridge overnight or let them sit at room temperature for a bit before serving. They taste great cold, too.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use unsweetened coconut instead of sweetened?
Yes. The bars will be less sweet and a little more “toasty coconut” tasting. If you want to bump the sweetness back up, add 1 to 2 tablespoons of sugar to the topping.
What can I use instead of almond flour in the crust?
You can swap the almond flour for more all-purpose flour. The crust will still work, it just won’t have quite as much of that tender, nutty texture.
How do I know when the topping is done baking?
Look for an even golden color and a set top. It should look baked and no longer wet, but it will still be soft while it’s hot and will firm up as it cools.
Do I need to toast the almonds first?
No, they’ll toast in the oven as the bars bake. If you want a deeper flavor, you can toast them quickly in a dry skillet or in the oven before mixing them in.
Can I add chocolate chips?
Definitely. Fold semisweet chocolate chips into the topping mixture, then spread as usual. I like the chocolate here, but the bars are also great without it if you want the almond-coconut flavor to stand out more.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Almond Coconut Cookie Bars
INGREDIENTS
Pan
- nonstick cooking spray
- parchment paper.
Crust
- 1.5 cups all purpose flour
- ½ cup almond flour
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- ½ tsp baking powder
- ¼ tsp fine salt
- ¾ cup unsalted butter melted
- 1 tsp almond extract.
Topping
- 1 14 oz can sweetened condensed milk
- 2 cups shredded coconut sweetened
- 1 cup sliced almonds
- 1 tsp vanilla extract
- ¼ tsp fine salt.
Optional
- ½ cup semisweet chocolate chips.
INSTRUCTIONS
Prep and Crust
- heat oven to 350 F
- line a 9x13 inch pan with parchment leaving overhang and lightly grease
- whisk all purpose flour almond flour sugars baking powder and salt
- stir in melted butter and almond extract until evenly moistened and crumbly
- press firmly into an even layer in the pan.
Topping and Bake
- bake crust until set and lightly golden at edges 12 to 15 minutes
- stir sweetened condensed milk coconut almonds vanilla and salt until combined and fold in chocolate chips if using
- spread topping evenly over hot crust and press lightly
- bake until topping is golden and set 15 to 18 minutes
- cool completely in pan at least 60 minutes then chill 30 minutes for clean cuts
- lift out and slice into bars.
