Easy Coconut Shortbread Bars with Crackly Mango Glaze
Shortbread is one of the easiest sweet treats and, in my opinion, one of the most slept on. These easy coconut shortbread bars come together in under 45 minutes and are topped with a buttery mango glaze. The flavors and texture make them the perfect tropical bite.
Personally, I prefer a soft shortbread. One that has a tender chew you can bite into. Which is why I prefer the Scottish shortbread variety, which incorporates a little bit of cornstarch. I also justttt bake these. Like they are ever so faintly golden around the edges of the pan once they are done. You can absolutely bake them a little longer if you prefer more of a crumble.
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COCONUT SHORTBREAD BARS with MANGO GLAZE
This coconut shortbread is a tropical twist on some of my favorite shortbread flavors (the OG being these Rosemary Shortbread bars). We’re adding in both shredded coconut and coconut extract to pack in that coconut flavor. How many times can I say coconut in one sentence?
Adding in extra coconut flavor is key to balancing out the sweet punch that the mango glaze brings. The glaze itself is a simple mix of mango puree (just mango chunks in a blender!), powdered sugar, melted butter, and lime juice – plus a pinch of salt to balance it all out.
Once baked and cooled, you’ll pour over the mango glaze, spread, and leave it to set. This will ensure that glaze holds as you cut each bar. As it sets, the glaze will develop that fudgy crackle, making every bite better than the next!
What is the key to a crackly glaze? Butter! The use of the melted butter inside the glaze not only adds flavor but texture as well. Creating an almost fudge-like glaze that, as it cools, will develop that delicious crackly exterior on top of your coconut shortbread.
INGREDIENTS
- Sugar: Sweetens the shortbread and helps create a tender crumb.
- Coconut Extract: Intensifies the coconut flavor without adding moisture.
- Unsalted Butter: Provides richness, structure, and the classic melt-in-your-mouth shortbread texture.
- All-purpose Flour: Forms the base of the dough and gives it structure.
- Cornstarch: Softens the texture by reducing gluten development, making the bars extra tender.
- Unsweetened Shredded Coconut: Adds texture and natural coconut flavor without added sweetness.
- Salt: Balances sweetness and enhances all other flavors.
- Mango Purée: Gives the glaze a fruity, tropical flavor and natural color.
- Powdered Sugar: Sweetens the glaze and creates that signature crackly finish.
- Lime Juice: Adds brightness and acidity to balance the glaze.
What other shapes can I make these into? You can cut these into squares or triangles if desired. Additionally, instead of pressing your dough into a pan, you can roll it into a 2.5-inch diameter log, wrap, and place in the fridge for 30 minutes. Once chilled, slice into ¾” discs and bake at the same temperature for roughly 10-14 minutes.
HOW TO MAKE COCONUT SHORTBREAD BARS with MANGO GLAZE
To make the bars, start by creaming together the sugar, coconut extract, and softened butter in a mixing bowl until smooth and fluffy. Sift in the flour, cornstarch, and salt, then add the shredded coconut. Mix just until everything is combined — avoid overmixing to keep the shortbread tender.
Grease and line a 9×9-inch pan with parchment paper, pressing the dough evenly into the pan. Chill in the fridge for about 10 minutes while you preheat your oven to 315°F.
Once chilled, bake the shortbread for 24 to 27 minutes, or until the edges are just turning golden. Remove from the oven and allow it to cool in the pan for about 15 minutes.
While the bars are cooling, prepare the mango glaze. In a bowl, whisk together the melted butter and mango purée, then sift in the powdered sugar and stir until smooth. Add the lime juice and mix to combine.
Pour the glaze over the warm bars and spread it into an even layer. If desired, sprinkle a bit of extra shredded coconut on top while the glaze is still wet. Let the glaze set for at least 35 minutes.
To finish, run a knife along the edges of the pan where the parchment doesn’t reach to loosen the sides. Use the parchment to lift the bars out of the pan, then slice in half and cut into 16 bars, each about 1×3 inches.
3 reasons you’ll love these shortbread bars
TIPS & VARIATIONS
- I use my fingers to press the shortbread dough into the pan. You want to make sure it’s even throughout, for an even bake. You can also use the flat bottom of a glass or measuring cup to spread your dough out.
- Make sure you give your mango glaze time to set in the pan before cutting your bars. This will allow the glaze to hold as a layer on top of the bars, once cut. If you cut too soon, the glaze will run
- If you prefer this shortbread without the coconut, simply omit the extract and shredded coconut and bake! Start checking at the 20-minute mark since without the extra coconut, there will be less moisture in the cookies.
- If you prefer the shortbread without the mango glaze, just sprinkle granulated sugar over the top of the bars as soon as they come out of the oven. The heat from the bars will allow the sugar to stick and form a delicious coating. Allow to cool in the pan as noted in the recipe, before cutting.
MAKING AHEAD & STORING
The shortbread dough will last in the fridge for up to four days or in the freezer for close to 3 months. I recommend making the mango glaze right before you plan to pour it over your baked shortbread; otherwise, you’ll have to reheat it to re-melt that butter, which could affect the final glaze consistency.
The baked and glazed bars can be stored at room temperature for up to 2 days, in the fridge for up to 3, or in the freezer for 2-3 months. Be sure to store in an airtight container!
MORE SHORTBREAD RECIPES
I love shortbread in all shapes and sizes! For a chocolate version, try these Salted Caramel Pretzel Chocolate Shortbread cookies. They are formed into thumbprints and filled with an easy homemade salted caramel! For a citrusy take, try these One Bowl Lemon Shortbread Bars topped with a crackly lemon glaze. Want fruity and chocolaty? These Lavender Thumbprint Cookies filled with a white chocolate raspberry ganache are calling your name.
Equipment
- Mixer
- Mixing Bowls
- Spatula
- Parchment Paper
- 9×9 baking pan
- Knife
- Whisk
- Fine Mesh Sieve
- Mini Food Processor or Blender
Ingredients
- ½ cup sugar
- 2 ½ tsp coconut extract
- 14 tbsp unsalted butter room temperature
- 1 ½ cups flour
- ½ cup cornstarch
- ¼ cup unsweetened shredded coconut
- ¼ tsp salt
- 2 tbsp unsalted butter melted
- 2 tbsp mango purée see notes
- 1 ⅓ cup powdered sugar
- Pinch of salt
- ½ tsp lime juice
Instructions
- Start by making your bars. In a bowl, cream together your sugar, coconut extract, and butter
- Sift your flour, cornstarch, and salt into the bowl. Add in your shredded coconut and mix all until just combined
- Grease and line a 9”×9” pan with parchment paper and press your dough evenly into the pan before placing it in the fridge for 10 minutes
- Preheat oven to 315°F
- Bake the shortbread for 24-27 minutes, until just lightly golden on the edges. Remove from the oven and allow to cool 15 minutes
- While your bars are cooling, make your glaze. To a bowl, add your melted butter, pureed mango, and sift in your powdered sugar. Whisk then mix in your lime juice
- Pour your glaze over your bars and spread into an even layer. While the glaze is wet, sprinkle any extra coconut over the top, and allow to set for at least 35 minutes
- Run a knife along the edge of the pan where the parchment is not, to release the shortbread from the sides.
- Use the parchment paper to carefully lift the shortbread from the pan. Slice in half and then into 16, 1”x3” bars. Enjoy!
Yum! Very coconutty and sweet and easily transportable. Great for a summer party, picnic or barbecue.
Thank you, Gina! So glad you enjoyed these (they make car rides all the better) 🙂