These Almond Coconut Bars have a delicious shortbread crust topped with an almond filling and shredded coconut.
The almond filling in these bars is nothing short of amazing. Think about the filling in lemon bars and turn it into a celebration of almond flavor instead. It’s so good!
Ingredients Needed:
- all purpose flour
- unsalted butter
- granulated white sugar
- salt
- eggs and egg yolk
- almond paste
- fresh lemon
- vanilla extract
- sweetened, shredded coconut
How to make Almond Coconut Bars:
The complete, printable recipe is at the end of this post.
PREPARE THE CRUST:
- Preheat the oven to 400℉
- In a medium bowl, use an electric mixer to combine the crust ingredients. Press the crust evenly into a 13×9-inch pan. Bake for 10 minutes. Remove the pan from the oven and let the crust cool while you prepare the filling. Reduce the oven temperature to 350℉.
PREPARE THE FILLING:
- In a medium bowl, use an electric mixer to combine the sugar, almond paste, lemon juice and egg yolks; beat until well-blended.
- In a separate bowl, use clean beaters on your mixer to beat the THREE egg whites until fluffy. Then mix in the sugar and vanilla.
- Fold the egg whites into the sugar mixture and pour the filling over the crust. Sprinkle with coconut.
- Bake for 20 minutes. Let cool before cutting into bars
What do you do with three egg yolks leftover from the recipe?
Make some ice cream with your ice cream maker! My cinnamon ice cream and cherry cheesecake ice cream recipes call for using 4 egg yolks. And my maple walnut ice cream recipe calls for using 3 egg yolks- perfect!
About Almond Paste:
Almond paste is a sweet, spreadable paste made from almonds, sugar, and a binding agent. You should be able to locate it in the baking aisle of your market. It adds amazing flavor to baked goods like my almond butter cake!
What I Love About This Recipe:
- The filling is what does it for me. It’s so good.
- I love that the coconut naturally gets toasted on top in the baking process.
- Almond and coconut are a great pairing!
Favorite Recipes Using Coconut:
Almond Coconut Bars
Ingredients
CRUST:
- 1 cup all purpose flour
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup granulated white sugar
- ¼ teaspoon salt
- 1 large egg
- 1 large egg yolk (save the white for the filling)
FILLING:
- 1 cup granulated white sugar
- 1 cup almond paste
- ½ medium lemon, juiced
- 2 large eggs, separated
- 2 teaspoons granulated white sugar
- 1 teaspoon vanilla extract
- 1 cup sweetened, shredded coconut
Instructions
PREPARE THE CRUST:
- Preheat the oven to 400℉
- In a medium bowl, use an electric mixer to combine the crust ingredients. Press the crust evenly into a 13×9-inch pan. Bake for 10 minutes. Remove the pan from the oven and let the crust cool while you prepare the filling. Reduce the oven temperature to 350℉.
PREPARE THE FILLING:
- In a medium bowl, use an electric mixer to combine the sugar, almond paste, lemon juice and egg yolks; beat until well-blended.
- In a separate bowl, use clean beaters on your mixer to beat the THREE egg whites until fluffy. Then mix in the sugar and vanilla.
- Fold the egg whites into the sugar mixture and pour the filling over the crust. Sprinkle with coconut.
- Bake for 20 minutes. Then cool, and cut into bars.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
