Chocolate Chip Coconut Shortbread Bars

You remember that time that my dog somehow managed to hit my laptop just right and post? Sorry about that.

Today was a sweet gorge fest if you were following on Instagram: a poppy seed bagel with bacon and scallion cream cheese, a mushroom swiss burger + tots + beer, and donuts. The epitome of health to be sure. Everything in moderation. The bagel shop [cart] is a new find. Rescue Bagels. It’s in the parking lot near the office, so I can have bagels all the time now. Hello weakness. Thankfully [I think], they start selling out by the time I’m thinking of lunch. They are some of the best bagels I’ve ever had, though. They’re not too chewy, but have a nice dense quality. Being freshly made helps.

These shortbread bars are a weakness, too. Similar to the brownies, I pretty much ate these all to myself. They have pretty much everything I could ever want in a cookie—shortbread and coconut. I threw the chocolate in because I could. The original recipe had walnuts, which I didn’t have on hand and I honestly don’t really care about in my baked goods. I’ll eat them, sure, but that’s just the equal opportunity eater in me talking.

I’m a sucker for a good shortbread. They’re easily one of my favorite cookies. Plain. Boring. Buttery. Dumping a bunch of coconut, butter, and brown sugar on it, wasn’t a bad idea either. It’s sweet, chewy, and coconutty. The chocolate just studded various bites, but wasn’t the dominating flavor. It’s all shortbread and coconut.

In moderation. Which includes the whole pan.

Inspiration: Honey & Jam


  • 1/2 cup of butter, room temperature
  • 1 + 1/2 cup brown sugar
  • 1 cup tablespoons all-purpose flour
  • 2 eggs
  • 1 teaspoons vanilla
  • 1/2 cup dark chocolate chips
  • 1/2 cup shredded unsweetened coconut
  • pinch of salt


Preheat the oven to 375° and grease an 8×8 baking pan.

Beat together the butter and 1/2 cup of brown sugar until light and fluffy. Add one cup of flour and mix until incorporated. I found the batter to be pretty course and pebbly. Pour the dough into the prepared pan, and press evenly to the bottom. Bake for 20 minutes.

In a separate bowl, whisk the eggs and remaining cup of brown sugar together. Once it’s thoroughly mixed, add the coconut, chocolate chips, vanilla, and a pinch of salt.

When the cookie base has been baked, remove from the oven and pour the coconut mixture on top. Spread it on evenly and bake for another 20 minutes. Allow to cool completely before cutting and serving.

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