Almond Coconut Dream Bars are three layers of cookie bliss. A cookie crust with a gooey layer with a light crunch of sliced almonds then drizzled with icing.
Look at those layers. Every bite into these Almond Coconut Dream Bars is the best bite. It is like a cookie and a pie mash-up.
The thin-sliced almonds give this gooey cookie bar a subtle crunch. The drizzled icing takes this cookie bar over the top!
You definitely want to put these on your holiday baking list. Some people call these Angel Bars. No matter the name they are out of this world.
It is a long recipe but just takes it section by section. It is totally worth it. Plus if you are a baker you probably have nearly every ingredient in your pantry.
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 spreading knife to spread the icing evenly over the top of the cookie bars.
Almond Coconut Dream Bars Recipe
Almond Coconut Dream Bars
- 4 tablespoons butter softened
- 2 tablespoons sugar
- 1 egg yolk
- 1/4 teaspoon vanilla extract
- 3/4 cup flour
- 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
Preheat oven to 350F.
Spray a 9×13 baking pan with cooking spray and set aside
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.
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.
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.
Almond Coconut Dream Bars Recipe Video Trailer
Recipe adapted from Pecan Angel Bars
by The Joy Of Cooking