Dreamy Strawberry Coconut Bars

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These Strawberry Coconut Bars are the kind of dessert that surprises you. They look simple but taste bright, soft, and buttery with chewy coconut and juicy strawberry jam in every bite. There’s a golden, slightly crisp base, a layer of fruit, and a coconut topping that bakes to perfection. Think fruit bar meets macaroon.

They’re great for spring and summer gatherings but work any time you want something fruity, tender, and not too heavy. Kids love them, adults come back for seconds, and you don’t need a mixer or special tools.

The base is like a shortbread-meets-blondie—buttery and lightly sweet. Then comes the jam, which spreads easily and adds just enough tartness to balance the richness. The top layer is coconut mixed with egg and sugar, which toasts beautifully in the oven.

These bars slice cleanly, travel well, and are freezer-friendly. You can serve them at room temp or slightly chilled. They look great on a dessert tray and always disappear fast.

You can use homemade or store-bought jam, and while strawberry is the star here, raspberry or mixed berry would also work. Just don’t skip the coconut layer—that’s the magic.

They’re also simple enough for weeknight baking. Mix, layer, bake. No complicated steps, just great results every time.

Serve them as-is, or with a dollop of whipped cream for a fancier touch. They hold up well, taste even better the next day, and are a crowd-pleasing treat for all ages.

Servings: 16 bars

Prep Time: 15 minutes
Cook Time: 35 minutes
Cool Time: 1 hour
Total Time: 1 hour 50 minutes

Ingredients:

For the base:

• 1/2 cup unsalted butter, melted
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour

For the filling:

• 3/4 cup strawberry jam (homemade or store-bought)

For the coconut topping:

• 1 large egg
• 1/2 cup granulated sugar
• 1 1/2 cups sweetened shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
2. In a bowl, combine melted butter, sugar, vanilla, and flour. Press mixture evenly into the bottom of the pan.
3. Bake the crust for 12 minutes, then remove from oven.
4. Spread strawberry jam over the warm crust.
5. In a separate bowl, whisk egg and sugar, then stir in coconut.
6. Drop spoonfuls of coconut topping over jam and gently spread to cover.
7. Return to oven and bake for 22–25 minutes, or until the top is golden and set.
8. Cool completely before slicing.

Tips:

• Use parchment for easy removal.
• Don’t overbake or the jam can bubble out.
• Let them cool fully to help them slice neatly.

Why You’ll Love This Recipe:

• No mixer needed.
• Fruity, buttery, chewy in every bite.
• Great make-ahead dessert.
• Beautiful texture and flavor combo.

Strawberry Coconut Bars are buttery, chewy, and filled with bright berry flavor. With a golden crust and toasted coconut top, they’re an easy, impressive treat for any occasion.