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    Home > Blog > Cookies & Bars > Coconut Oat Bars

    Coconut Oat Bars

    by Teri Lyn Fisher · Published: Jul 27, 2015 · Modified: Oct 12, 2020

    Jump to Recipe
    Several triangle cut pieces of coconut oat bars in a pan.

    Today we have this recipe for you for Coconut Oat Bars. This is kind of a riff off of our Oatmeal S’mores Bars, but it’s different. Basically this is a big oatmeal cookie on the bottom layer, and a coconut macaroon on the top layer. The macaroon gets nice and crispy on the outside, and a stays a little soft on the inside, while the oatmeal cookie does pretty much the same thing. I love these bars because when you put the effort in to make them they seem to last longer. I am not sure why that is. Anyway, these keep really well at room temperature and I was bringing them with me to eat after I ate my lunch and it was the perfect hit of sugar. Love these!

    Unbaked coconut oat bars in a pan with a pink napkin.

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    Several triangle cut pieces of coconut oat bars on a wooden cutting board.
    Several triangle cut pieces of coconut oat bars in a pan with pink napkins.

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    Several triangle cut pieces of coconut oat bars in a pan.

    Coconut Oat Bars

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 30 minutes mins
    Cook Time: 35 minutes mins
    Cool Time: 30 minutes mins
    Total Time: 1 hour hr 35 minutes mins
    Servings: 32

      INGREDIENTS  

    oatmeal cookie dough

    • 1 ⅔ cup all purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ½ cup unsalted butter, softened
    • 1 cup light brown sugar
    • ¼ cup granulated sugar
    • 2 large eggs, lightly beaten
    • 1 teaspoon vanilla extract
    • 2 ½ cups rolled oats

    coconut macaroon

    • 3 cups unsweetened shredded coconut
    • 1 (14 ounce) can sweetened condensed milk
    • 1 teaspoon almond extract
    • ½ teaspoon salt

      INSTRUCTIONS  

    • Preheat oven to 350˚F. Line a 8”x8” baking pan with parchment and set aside.
    • Oatmeal cookie dough: In a mixing bowl whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
    • In another mixing bowl, cream together butter and sugars. Add eggs and vanilla and continue to mix together. Scrape down sides of the bowl and add dry ingredients. Stir together until well combined and a dough forms. Fold in oats until fully incorporated.
    • Coconut macaroon: Place all the ingredients into a mixing bowl and stir together until fully combined.
    • To assemble: Press dough into the bottom of the baking dish, in an even layer. Pour macaroon mixture over the cookie dough and spread evenly over the entire surface.
    • Bake in the oven for 30 to 35 minutes or until golden brown and the cookie dough cooks through.
    • Allow the dish to cool, at least 30 minutes before cutting into bars and serving.

      NOTES  

    • *Makes 1 (8”x8”) pan
    Calories: 207kcal Carbohydrates: 26g Protein: 3g Fat: 10g Saturated Fat: 8g Cholesterol: 22mg Sodium: 133mg Potassium: 136mg Fiber: 2g Sugar: 16g Vitamin A: 137IU Vitamin C: 1mg Calcium: 50mg Iron: 1mg
    CUISINE: Amercian
    KEYWORD: cookies
    COURSE: Dessert

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    July 27, 2015 / 5 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Creme Fraiche Panna Cotta
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    Reader Interactions

    July 27, 2015 / 5 Comments

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    1. dior

      August 28, 2015 at 6:14 am

      fantastic combo! an 8×8 dish is way too small – I baked mine in a 9×12 pan

      Reply
      • Jenny Park

        August 28, 2015 at 5:27 pm

        Hmm, I’ve used an 8″x8″ pan every time I’ve made these, but good to know a 9″x12″ also works. Glad you enjoyed them!

        Reply
    2. Amber@twobirdperch

      July 28, 2015 at 9:38 am

      Oooh I wanna make these! My hubby doesn’t like coconut, but that just means more for me! Thanks for sharing!

      Reply
    3. Alene

      July 27, 2015 at 1:26 pm

      This sounds great! Might you or anyone else know how to convert this to a gluten free version? I have every other flour known to mankind!

      Reply
      • Smitty

        July 27, 2015 at 2:26 pm

        Use something like Bob’s Gluten Free Flour or whatever you have that is(obviously) gluten free. Maybe almond flour?

        Reply

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