This Almond Coconut Dream Bar Recipe has three layers of cookie bliss. A cookie crust with a gooey pie layer with a tender crunch of sliced almonds then drizzled with icing.
Indulge in the irresistible layers of Almond Coconut Dream Bars. Take a bite of this cookie-pie mash-up and savor the crunchy, subtly sweet thin-sliced almonds complemented by a delectable drizzle of icing!
Make your holiday baking this year truly unique with these delicious dream bars, otherwise known as Angel Bars – the perfect treat to upgrade that holiday cookie box.
Despite the lengthy recipe, it’s actually quite straightforward – plus, as a baker, you probably have all the necessary ingredients already in your pantry. So don’t hesitate – whip up a batch of these dream bars and you won’t be disappointed!
Ingredient for Dream Bars
You may want to copy and paste this into your grocery list!
In the recipe card, the ingredients are divided up by the steps.
- 6 tablespoons butter
- 2 tablespoons sugar
- 1 cup light brown sugar
- 1 cup powdered (confectioner’s) sugar.
- 3 eggs
- 2 1/4 teaspoon vanilla extract
- 1 cup flour
- 1 /12 cups or 5 ounces of sliced almonds
- 1 cup shredded sweetened coconut
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 2 teaspoons lemon juice
How to Make Dream Bars
Bakers, get ready for the dreamiest bars ever with this easy-to-follow recipe! Preheat your oven to 350°F. Spray a 9×13 baking pan with cooking spray and set aside.
In a medium mixing bowl, beat together 4 tablespoons of butter, 2 tablespoons of sugar, one egg yolk, and ¼ teaspoon of vanilla extract. Stir in ¾ cup of flour until combined, then press the mixture evenly into the prepared pan. Bake for 10 minutes and set aside.
Next, spread almonds and coconut in a single layer on a baking sheet and broil on high for 3-4 minutes, until toasted. Return oven heat to 350°F and set the toasted mixture aside.
Beat together two eggs, light brown sugar, 1 tablespoon and 1 ½ teaspoons of flour, baking powder, salt, and 1 ½ teaspoons of vanilla extract. Then, stir in the almond and coconut mixture. Spread it over the baked shortbread layer in the pan, and bake for 20-25 minutes.
As it bakes, make your icing: Melt two tablespoons of butter in a small pot over low heat. Add powdered sugar, lemon juice, and ½ teaspoon of vanilla extract, stirring until melted and combined. If it’s too thick, add 1 tablespoon of water at a time until you’ve reached the desired consistency.
Once you’ve removed the dream bars from the oven, drizzle the icing over them and spread evenly. Finally, let the bars cool and the icing set before cutting into them. Enjoy!
Recipe Tips for Dream Bars
- The recipe below is divided into sections. Before starting prep all ingredients so they will be ready on hand once you start cooking. The recipe card below defaults to numbered directions. In the directions “—-” is used to divide the recipe directions into sections.
- You can swap out almonds for chopped pecans. Use the same amount.
- When broiling the coconut and almonds keep an eye on it so the coconut doesn’t burn. It can happen so quickly so don’t take your eyes off of it or get distracted.
- Add a tablespoon of water to thin your icing. I like mine on the thinner side. Drizzle the icing over the cookie. You can use a pastry brush or a spreading knife to spread the icing evenly over the top of the cookie bars.
Almond Coconut Dream Bars Recipe
Almond Coconut Dream Bars
Almond Coconut Dream Bars
Ingredients
- 4 tablespoons butter, softened
- 2 tablespoons sugar
- 1 egg yolk
- 1/4 teaspoon vanilla extract
- 3/4 cup flour
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- 1 /12 cups or 5 ounces sliced almonds
- 1 cup shredded sweetened coconut
------
- 2 eggs
- 1 cup light brown sugar
- 1 tablespoon and 1 1/2 teaspoon flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 1/2 teaspoon vanilla extract
----
- 2 tablespoons butter
- 1 cup powdered sugar
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350F.
- Spray a 9x13 baking pan with cooking spray and set aside
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- In a medium mixing bowl beat together the 4 TBS butter, 2 TBS sugar, egg yolk, 1/4 tsp vanilla extract.
- Stir in 3/4 cup flour until combined.
- Press evenly into your prepared pan.
- Bake for 10 minutes then set aside.
-----
- Spread almonds and coconut out in a single layer on a baking sheet.
- Broil on high for 3-4 minutes. Continue to broil until coconut is toasted.
- Set the toasted almonds and coconut aside.
- Return oven heat to 350F.
-----
- Beat together 2 eggs, light brown sugar, 1 TBS and 1 1/2 tsp flour, baking powder, salt, 1 1/2 tsp vanilla extract.
- Stir in the almond coconut mixture.
- Spread mixture over the baked shortbread layer in the pan.
- Place into the oven and bake for 20 to 25 minutes.
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- Meanwhile in a small pot melt 2 tablespoons of butter over low heat.
- Add powdered sugar, lemon juice and 1/2 teaspoon vanilla extract and stir until melted and combined to make the icing. If you icing is too thick add 1 tablespoon of water at a time till you get the desired consistency.
-----
- Once you remove the dream bars out of the oven drizzle the icing over the dream bars and spread evenly.
- Let the bars cool and the icing set before cutting into bars.
Notes
This is a long recipe. In the directions "----" is used to divide the recipe directions into sections or tasks. This breaks down the recipe so it is not so overwhelming.
Nutrition Information:
Yield: 16 Serving Size: 1 gramsAmount Per Serving: Calories: 226Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 86mgCarbohydrates: 29gFiber: 2gSugar: 22gProtein: 4g
All amounts are estimates and DailyAppetite takes no responsibility for actual figures since calculations vary by packaging and supplier.
Almond Coconut Dream Bars Recipe Video Trailer
Recipe adapted from Pecan Angel Bars
by The Joy Of Cooking
Diane Carter
Monday 13th of November 2017
Can these be frozen?
Stephanie Jackson
Monday 13th of November 2017
Hi Diane, I have never froze them. If you decide to freeze them please come back and let us know your experience. Thanks, Stephanie