These easy coconut shortbread bars are rich, coconut-packed, and infused with tropical flavor. Filled with a generous dose of shredded coconut, baked, and cut into bars, they’re topped with a buttery, crackly mango glaze that adds just the right amount of fruity sweetness and texture. Perfect for summer gatherings, afternoon snacks, or a quick dessert fix, these bars come together with minimal ingredients and big flavor.
Equipment
- Mixer
- Mixing Bowls
- Spatula
- Parchment Paper
- 9×9 baking pan
- Knife
- Whisk
- Fine Mesh Sieve
- Mini Food Processor or Blender
Ingredients
BARS
- 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
GLAZE
- 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!
Notes
* To make your mango puree, you can use fresh or frozen mango. If using frozen, leave it out to thaw or pop it in the microwave until you can easily cut through it with a knife. Pop in a mini food processor or blender and blitz until smooth!
