Irresistible Homemade Caramel Coconut Shortbread Bars: A Decadent Layered Cookie Recipe
Prepare to fall in love with these utterly delicious caramel coconut shortbread bars, a truly special treat crafted with rich homemade caramel, unsweetened coconut, and crowned with a luscious layer of dark chocolate. If you’re searching for more delightful baking inspiration, be sure to explore our Simple Cookie Recipes page for an array of easy-to-follow cookie ideas that are sure to satisfy any sweet tooth.
When I first stumbled upon this incredible recipe for caramel coconut shortbread bars many years ago, they didn’t just join my list of favorite treats; they soared straight to the very top of my holiday cookie repertoire. It’s no wonder they became an instant classic in my kitchen, boasting a harmonious blend of textures and flavors that captivate with every bite. These bars incorporate all the best elements one could ever wish for in a layered dessert:
- A perfectly buttery, crumbly shortbread bottom layer that melts in your mouth.
- A rich, chewy second layer featuring gooey homemade caramel generously mixed with fragrant unsweetened coconut.
- A smooth, elegant finish with a generous blanket of decadent dark chocolate, adding a delightful snap and contrasting bitterness.
The intricate layering might suggest a complicated baking process, but don’t be fooled – these caramel coconut shortbread bars are surprisingly straightforward to create. The result is a sophisticated dessert that will impress without demanding hours of your time. They distinctively remind me of those beloved Girl Scout Samoas Cookies, but with a significantly more generous and intensely flavorful caramel component. This extra caramel makes them incredibly addictive, so you can imagine how challenging it is to part with them when filling holiday goody bags!
Despite their irresistible nature, I do manage to share them, sending them off in thoughtful gift packages alongside other homemade favorites like peanut butter brownie sandwich cookies, delicate homemade butter mints, crunchy Moose Munch caramel corn, and super fudgy Quadruple Brownies. Of course, I always ensure a small stash remains hidden for my own enjoyment. After all, a baker deserves to savor their creations!
Crafting Your Own Caramel Coconut Shortbread Bars: A Step-by-Step Guide
These layered shortbread bars may appear gourmet, but their construction is remarkably simple. The process involves three distinct, yet manageable, stages: baking a tender shortbread crust, preparing a sumptuous caramel coconut layer, and finally, adding a smooth chocolate topping. Let’s delve into each component to master these delightful treats.
The Buttery Shortbread Base
The foundation of these exquisite bars is a classic, simple shortbread crust. Made with just five core ingredients – butter, sugar, vanilla, flour, and a pinch of salt – this base comes together quickly and bakes to golden perfection. The key to a superior shortbread is using softened butter and avoiding overmixing the dough, which can lead to a tough crust. Once combined, gently press the dough evenly into your baking pan. Pricking it with a fork before baking helps prevent bubbling and ensures a beautifully uniform texture. The resulting shortbread is delicate, wonderfully buttery, and provides the perfect sturdy yet tender platform for the indulgent layers to come.
The Rich Caramel Coconut Layer
While the original inspiration for this recipe, a delightful Rachael Ray creation, called for pre-wrapped caramel candies, my version takes a more authentic and flavorful approach. I prefer to use an easy, from-scratch caramel made primarily from sweetened condensed milk. This homemade method yields a richer, purer caramel flavor that truly elevates these bars. It’s similar to my popular Caramel Apple Dip, but cooked for a longer duration to achieve a firmer, more set consistency perfect for bars. You have two fantastic options for preparing this luscious caramel, each with its own advantages:
Option 1: Effortless Microwave Caramel (Lower Sugar)
This method is ideal for those seeking convenience and a slightly less sweet caramel. It leverages the power of your microwave to create a delicious caramel without constant supervision or the risk of burning the bottom of a saucepan.
- Pros: Uses less added sugar for a slightly lighter sweetness, eliminates the need for constant stirring, significantly reduces the chance of accidental burning on the bottom of the pan, and requires no candy thermometer for success. It’s truly a set-it-and-almost-forget-it approach.
- Cons: Requires careful monitoring towards the end to prevent the caramel from overflowing the bowl, and the final texture can be slightly harder compared to the stovetop version – though still wonderfully chewy and flavorful.
Option 2: Traditional Stovetop Caramel (Softer Texture)
For caramel connoisseurs who appreciate precise control and a truly soft, melt-in-your-mouth texture, the stovetop method is a classic choice. It produces a rich, velvety caramel that can also be used to make standalone caramel candies.
- Pros: Allows for superior control over consistency with the aid of a candy thermometer, resulting in a notably softer and chewier texture that many find irresistible. This method also yields a larger batch, providing extra caramel that can be poured into molds for homemade caramel candies.
- Cons: Involves a higher potential for burning if not carefully watched, demands constant stirring to ensure even cooking and prevent scorching, typically uses more sugar than the microwave method, and requires the use of a candy thermometer to achieve the perfect “soft ball” stage.
Having prepared these delightful bars using both caramel methods, I can confidently share my insights. While I generally lean towards the finished product achieved with the stovetop caramel for its wonderfully soft and yielding texture, I also deeply appreciate the sheer ease and almost zero risk of burning offered by the microwave technique. My choice ultimately depends on how much time I have available. Making stovetop caramel demands your undivided attention – it’s a process where you truly cannot multitask; just put on some music and stir away! The microwave, however, allows for a bit more flexibility in the kitchen. To illustrate the subtle yet noticeable differences, observe the comparison of my original photos from 2010 (featuring stovetop caramel) next to the current photos (showcasing microwaved caramel, refrigerated overnight). And please, let’s focus on the progress of my photography skills rather than their humble beginnings!
I believe the visual comparison effectively highlights the texture variations between the two methods. Rest assured, regardless of which caramel technique you choose, both yield an equally delicious outcome! The ease of the microwaved version, coupled with its use of less sugar—and the fact that it still tastes utterly amazing—is increasingly winning me over. It still delivers that satisfying chewiness and the same fantastic flavor profile that makes these bars so popular. However, because having choices is always a good thing, I’m providing both detailed cooking options in the printable recipe, accessible by clicking the arrow below.
Once your caramel is prepared, incorporating the unsweetened shredded coconut is key. This provides a delightful texture and a subtle tropical note that perfectly complements the rich caramel. Spread this irresistible caramel-coconut mixture over the cooled shortbread base, ensuring an even layer that will become the chewy heart of your bars.
The Decadent Dark Chocolate Topping
The final flourish is a smooth, glossy layer of melted dark chocolate. This top layer not only adds a beautiful visual appeal but also introduces a contrasting bittersweet flavor that balances the sweetness of the caramel and shortbread. You can use dark chocolate chips, or semi-sweet if you prefer. Melting the chocolate can be done gently in a microwave or over a double boiler. For an extra touch of elegance, consider creating a simple chevron effect by running a knife through the softened chocolate in intersecting lines. Allowing the bars to cool completely, preferably overnight, is crucial for clean, precise cuts. Once set, slice them into small, manageable squares, perfect for sharing, gifting, or simply indulging yourself. Store them in airtight containers at room temperature or even freeze them for a longer-lasting treat.
However you decide to prepare the caramel, I earnestly encourage you to make these caramel coconut shortbread bars. Every single person on your gift-giving list will absolutely adore them, I promise!
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Caramel Coconut Shortbread Cookie Bars Recipe
Ingredients
Shortbread Layer:
- 12 tablespoons softened butter 1½ sticks
- 1 cup sugar
- 1 teaspoon vanilla
- 1¾ cups flour
- 1/4 teaspoon salt
Caramel Layer STOVE TOP:
- 1 cup butter
- 2¼ cup packed brown sugar 1 pound
- 1 cup honey
- 1 14-oz can sweetened condensed milk
- 1/4 teaspoon salt or more to taste
- 1 teaspoon vanilla
- 2 cups unsweetened shredded coconut
OR Caramel Layer MICROWAVE METHOD:
- 1 stick butter 8 tablespoons
- 1/2 cup packed brown sugar
- 3 tablespoons honey
- 1 14-oz. can sweetened condensed milk
- 1/4 teaspoon salt or more to taste
- 1 teaspoon vanilla
- 2 cups unsweetened shredded coconut
Chocolate Layer:
- 12 ounce bag dark chocolate chips or semi-sweet, about 2 cups
Instructions
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Heat oven to 350 degrees F (175 C). Begin by making the shortbread crust: In a large mixing bowl, combine the softened butter and granulated sugar. Beat with an electric mixer until the mixture is light and fluffy, usually 2-3 minutes. Stir in the vanilla extract until just combined. Gradually add the all-purpose flour and salt, mixing on low speed until the ingredients are just incorporated and a soft dough forms. Do not overmix. Press the dough evenly into a 9×13-inch baking pan. Using a fork, prick the dough at 1-inch intervals across the entire surface. Bake in the preheated oven for 18-22 minutes, or until the edges are golden brown. Remove from oven and let cool slightly while you prepare the caramel.
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TO MAKE HOMEMADE CARAMEL:
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Stove Top Method (using the first caramel ingredient list): In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the packed brown sugar, sweetened condensed milk, honey, and salt to the saucepan. Bring the mixture to a rolling boil, stirring constantly with a wooden spoon or heat-proof spatula. Constant stirring is absolutely crucial to prevent the caramel from burning on the bottom of the pan.
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Once boiling, insert a candy thermometer and continue to cook, stirring frequently, until the caramel reaches 240 degrees F (116 C) – the soft ball stage. This process typically takes 10 to 15 minutes of active boiling. Be patient and dedicated; do not attempt to multitask during this step. Once 240 degrees F is reached, reduce the heat slightly to maintain this temperature for a full 2 minutes. Holding the caramel at the soft ball stage ensures a soft, chewy candy that won’t become brittle. Remove the saucepan from the heat and stir in the vanilla extract.
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In a large bowl, place the unsweetened shredded coconut. Pour approximately 2/3* of the hot caramel over the coconut; mix thoroughly until all the coconut is evenly coated.
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Microwave Method (using the second caramel ingredient list):
In a large, deep microwave-safe bowl (at least an 8-cup capacity to prevent overflow), melt the butter on high power. Add the brown sugar, honey, sweetened condensed milk, and salt to the melted butter. Stir well to combine all ingredients. Microwave on full power for 4-5 minutes, stopping halfway through to stir the mixture. Continue microwaving in 1-minute intervals, stirring after each, until an instant-read thermometer registers between 235-240 degrees F (113-116 C). Alternatively, test for the soft-ball stage by dropping a tiny amount of caramel into a cup of cold tap water; if it forms a soft ball you can roll with your fingers, it’s ready. This can take a total of 6-9 minutes, depending on your microwave’s wattage. Watch carefully to avoid boiling over.
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Stir the vanilla extract into the prepared caramel. Add the coconut to the caramel and mix thoroughly. Evenly spread the caramel-coconut mixture over the baked shortbread layer in the pan.
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For the chocolate layer, melt the dark chocolate chips (or semi-sweet, if preferred) in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth. Alternatively, use a double boiler. Spread the melted chocolate evenly over the caramel-coconut layer. If desired, create a decorative chevron effect by running a knife through the chocolate at 1-inch intervals width-wise, then repeating lengthwise.
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Allow the bars to cool completely before cutting. For the cleanest cuts, it’s best to let them cool overnight at room temperature or in the refrigerator. Once fully set, cut into small squares (I typically cut into an 8 x 6 grid). Store the finished caramel coconut shortbread bars in an airtight container at room temperature for up to a week, or freeze for longer preservation.
Notes
Nutrition
Note: This cherished recipe was originally published in 2010. It has since been lovingly updated with all-new stunning photos, an innovative lower-sugar microwave caramel option, improved formatting for readability, and a convenient printable recipe card to enhance your baking experience.
Other Decadent Cookie and Bar Recipes You May Enjoy
If you’re a fan of rich, layered desserts and easy-to-make treats, you’ll surely appreciate these other recipes from our collection. They offer similar delightful complexities and are perfect for any occasion:
Black Bottom Maple Pecan Pie Bars
Healthy No-Bake Fudge Oatmeal Bars
Grain Free Almond Chocolate Truffle Bars