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A sweet shortbread crust is topped with a pecan and coconut mixture for a buttery, sweet bar cookie.

Coconut Pecan Bars on Taste and Tell

I am headed to Seattle today, to spend 2 days exploring and eating my way through the city. I am so excited. Seattle is one of my favorite places. It has been years since I have been there, so I cannot wait. And we are bringing the kids along, which should be a fun way to see the city.

I have spent some time researching where we are going to eat (one of my favorite parts of exploring a city!!). My list of places I want to go is about a mile long, and right now, I’m trying to convince my family to scratch doing any “activities” and just spend our time eating. 3 dinners each night? Why not?!? 😉

So it might be a tough sell to skip over everything but eating. I haven’t completely pared my eating list down, but there is one stop we will be making for sure. Fran’s Chocolates. Our hotel is within walking distance, and if Bobby Flay considers their Coconut Gold Bars good enough to be mentioned on The Best Thing I Ever Ate, you know I want to try them. Because me and coconut? Best of friends.

In preparation for what I am hoping is a life altering chocolate bar, I made these Coconut Pecan Bars. They may look unassuming. In fact, I’m sure if you put them on a dessert buffet, people might skip over them because they definitely don’t look fancy. But believe me on this – one bite, and you will be hooked. The sweet, buttery crust. The soft, pecan and coconut infused layer. Pure heaven. I seriously had to hide these away from myself to keep from eating the whole pan.

Try them – you won’t be sorry!

Coconut Pecan Bars

Coconut Pecan Bars
Prep time
Cook time
Total time
A sweet shortbread crust is topped with a pecan and coconut mixture for a buttery, sweet bar cookie.
Serves: 24 servings
  • ⅓ cup butter, softened
  • 1½ cups packed brown sugar, divided
  • 1¼ cups flour, divided
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup Diamond pecans, chopped
  • 1½ cups sweetened coconut
  1. Preheat the oven to 375F. Spray a 9x13-inch pan with nonstick cooking spray, or line with foil and spray the foil lightly.
  2. In a medium bowl, cream together the butter and ½ cup of the brown sugar until light and fluffy. Add 1 cup of the flour and mix until it forms a mixture that resembles very fine crumbs. Press evenly into the bottom of the prepared baking pan.
  3. Bake for 12 minutes.
  4. Meanwhile, mix together the remaining 1 cup brown sugar and ¼ cup flour. Add in the eggs, vanilla and salt and mix to combine. Fold in the chopped pecans and coconut. Spread the mixture evenly over the baked crust.
  5. Bake for an additional 15 minutes, or until browned. Cool completely before cutting into bars.

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13 Responses to Coconut Pecan Bars

  1. Oh jealous! I love trying new foods when I visit any city….definitely the highlight of the trip.

    These look so soft and good…I can see myself eating a whole pan!

  2. amy says:

    My husband wants to take a trip to Seattle this spring. I’m nervous, because our kids are very little. I’d love to hear where you stayed and activities you did that were kid friendly!,

  3. Chels R. says:

    HAVE A BLAST!!! Just think, you are only 3 hours away from me! I would be okay if you wanted to hop onto I-84 and come on over for dinner 😉
    These bars look really tasty. I’m gonna have to make these!

  4. dina says:

    these look delish!

  5. Joanne says:

    Have so much fun this weekend!! I like that you’re pre-gaming for the chocolate with these fabulous bars! Definitely the way to go.

  6. I love pecan bars but have never thought to add coconut before. Great idea!

  7. Oh goodness, I want the whole pan! Coconut and pecans in the same bite… irresistible!!

  8. Nutmeg Nanny says:

    Drooling over these bars right now! Oh man, they look irresistible 🙂

  9. LouAnn says:

    Sounds delicious. I am taking a dish for our garden club and this sounds like a winner.

  10. Rechy says:

    I made your bars and they are spectacular!! Loved them so much that I made a 2nd batch after the first one was done! Thanks a lot for the recipe 😉

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