Fudgy Peanut Butter Coconut Bars

Reader René asked me for a recipe for peanut butter coconut cookies, and these Fudgy Peanut Butter Coconut Bars are my answer: two distinct layers with plenty of peanut butter and coconut in every bite.

The bottom is rich, dense, and fudgy like a peanut butter blondie. On top is a light golden-brown, chewy coconut macaroon layer with lightly crisp, toasted bits for contrast.

For all that richness, these bars are not overly sweet. Peanut butter and coconut stay beautifully balanced, and a pinch of flaky salt on top adds a little sparkle. Let’s make some, shall we?

Peanut Butter Coconut Bars, At a Glance

✅Skill Level: Beginner
✅Skills: The Creaming Method, Spreading Even Layers
✅Type: Bar Cookies
✅Number of Ingredients: 12
✅Prep Time: 15-20 minutes
✅Cook Time: 40-45 minutes
✅Yield: 1 8″ x 8″ pan, 16-25 bars, depending on how you slice them

Jump Straight to the Recipe

How to Make These Bar Cookies

This recipe comes together quickly and uses mostly pantry staples. If you already have a good understanding of The Creaming Method, you can skip right down to the recipe.

Otherwise, here are the ingredients you’ll need. I’ll supply substitutions where it makes sense.

Ingredients and Substitutions

• butter: I usually use unsalted, but you can use salted if that’s what you have on hand.
• granulated sugar: Provides sweetness and a moist texture in the peanut butter layer. And since we’re using unsweetened coconut, a little additional sugar sweetens the macaroon layer.
• brown sugar: I prefer dark brown sugar, but if you have light brown sugar, go ahead and use that. If you have molasses at home, adding 6-7 grams along with light brown sugar should help to approximate the flavor of dark brown sugar. Brown sugar also brings sweetness and a bit of chew.
• peanut butter: Use a national brand such as Jif or Skippy. A relatively large amount of peanut butter provides a ton of peanut flavor and enough fat to keep the layer rich and fudgy rather than cakey.
• egg yolks: Two yolks bring emulsifiers for a smooth batter along with a bit of fat to help carry flavor. Yolks contain minimal water, and using less water helps to maintain a fudgy texture.
• baking soda: Baking soda helps to neutralize the slightly acidic peanut butter and brown sugar. In this recipe, leavening is not baking soda’s primary job.
• kosher salt: Found in both the peanut butter layer and the coconut layer, salt helps to focus flavors and counteract any bitterness.
• vanilla extract: Helps to round out the flavors in both layers. You don’t have to use the Good Stuff here. Garden-variety vanilla will work just fine.
• bread flour: Bread flour provides structure for the peanut butter layer and helps give the peanut butter layer its chewy texture. You may substitute all-purpose flour if that’s what you have on hand.
• unsweetened coconut flakes: I prefer using unsweetened coconut flakes. If you have “Angel Flake” sweetened coconut, you may reduce or omit the amount of sugar in the coconut topping.
• egg whites: The whites (leftover from using the yolks in the peanut butter layer) lend structure to the coconut layer and help make the edges and little browned bits nice and crisp. The water in the whites also helps to hydrate the coconut allowing for a very nicely chewy macaroon layer.
• sweetened condensed milk: Provides a milky sweetness to the macaroon layer. Since it is thick and sticky, it also helps to bind the coconut into a cohesive layer.
• finishing salt (not pictured): a pinch or two of flaky salt allows for a bit of sparkle on the tongue. I use Maldon sea salt, but any finishing salt will do nicely.

If you’re a fan of the peanut butter/coconut combination, you may also want to take a peek at my homemade Zagnut bar recipe. Peanut butter and coconut is not one of the more popular flavor combos, at least in the US, but those who love it really love it!

Procedure

In a nutshell, here’s how to make these bars.

1. Make the peanut butter layer using The Creaming Method.
2. Spread into a parchment-lined 8″ x 8″ pan.
3. Refrigerate for 30 minutes.
4. Stir together the macaroon ingredients and let rest until the 30 minutes is up.
5. Smooth out the peanut butter layer.
6. Dot the macaroon mixture on top of the peanut butter layer and smooth into an even layer.
7. Bake until coconut layer is lightly golden brown, about 40-45 minutes.

Jenni Says: For checking doneness with an instant read thermometer, shoot for between 195° – 200°F (91° – 93°C).

Make the peanut butter layer in the same way you’d make any peanut butter cookie. If you start with very soft butter, you can even mix it by hand using a whisk and a spatula.

Cream together the butter with the two sugars and the salt, mix in the peanut butter followed by the egg yolks and vanilla, and then mix in the bread flour and baking soda last.

Making the macaroon layer is even more straightforward. Evenly mix all the ingredients together until all the coconut is coated.

Then, it’s a matter of smoothing the peanut butter layer into the pan and topping it with an even layer of the macaroon mixture.

This collage illustrates how I make those super even layers:

1. Mix up the peanut butter dough. It will be about the consistency of peanut butter.
2. Evenly “blob” the dough into a parchment-lined 8″ x 8″ (20 x 20 cm) baking pan.
3. Spread evenly with an offset spatula and refrigerate for 30 minutes.
4. Mix up the macaroon batter and let sit to hydrate while the peanut butter layer firms up.
5. Smooth the peanut butter layer again if necessary, then “blob” on the macaroon batter. Use an offset spatula to smooth it and press it in place.
6. Making even layers at this stage ensures your bars will have visually striking layers.

1. Image one gives you a good idea of how these bars will look once baked. Note deeply golden brown edges and a lightly golden brown top.
2. See how evenly they slice once refrigerated? It’s worth taking the time to refrigerate them for several hours before slicing.

Tip Box: If you slice the bars without chilling, there is a very good chance the knife will compress the macaroon layer and push it down into the peanut butter layer. They will still taste fantastic, but since we have taken time to layer the doughs, we might as well get that beautifully divided, two-tone visual payoff!

Peanut Butter Coconut Bar Cookie Q & A

And because I am proud of this recipe, I draw your attention to the lovely, fudgy peanut butter layer and the visual and textural contrast between the peanut butter and coconut layers. Magic!

More Bar Cookie Recipes

Bar cookies are way less fussy to make than individual cookies, especially if you’re like me and like to weigh everything.

Spread stuff in pan, bake, serve. Done!

Angel slices have 3 layered components: a sandy sable base, a slightly gooey pecan-coconut filling, and a thin sharp lemon glaze. They are my favorite Christmas cookie, although you are allowed to make them whenever you want.

Another nostalgic favorite are date nut bars. My version, featuring Medjool dates that cook down to jammy goodness without having to chop them first, brightens up things with the addition of orange zest and a bright citrus glaze.

My mom used to send us to school with an oatmeal raisin bar in our lunchbox. And then we’d have another when we got home from school. Easy to customize with your favorite dried fruit or mix of dried fruits, these simple bars are egg-free and lightly scented with cinnamon.

Questions?

If you have any questions about this post or recipe, I am happy to help.

Simply leave a comment here and I will get back to you soon. I also invite you to ask questions in my Facebook group, Fearless Kitchen Fun.

If your question is more pressing, please feel free to email me. I should be back in touch ASAP, as long as I’m not asleep.

A Note About Measurements

My recipes are almost all written by weight, including liquids, unless otherwise specified.

For accuracy and consistency of results, I encourage you to buy–and use–a kitchen scale.

I promise that baking and cleanup will be so much quicker and easier.

This is the scale that I recommend for home use. I have owned and used one for years.

Escali Primo Digital Scale