Deliciously Simple Coconut Almond Shortbread Bars (Best Only 6 Ingredients!)

There’s something magical about a recipe that brings comfort with every bite—these Coconut Almond Shortbread Bars are exactly that. Buttery, nutty, and with the perfect kiss of natural sweetness, this recipe is one you’ll come back to again and again. Whether you’re baking for a cozy Sunday treat, holiday cookie swap, or just because—you’ll love how simple and satisfying these bars are.

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Overview of Recipe Content

Coconut Almond Shortbread Bars are a gluten-free, refined sugar-free dessert that delivers big on texture and flavor. They’re melt-in-your-mouth tender thanks to almond flour, and subtly chewy from the desiccated coconut.

Why You’ll Love Them

• Just 6 wholesome ingredients
• Gluten-free & refined sugar-free
• No mixer needed
• Bakes in 20 minutes
• Freezer-friendly!

Flavor & Texture

These bars have a soft yet crumbly texture with a buttery nuttiness from almond flour and warm coconut undertones. A hint of vanilla and a touch of honey or maple syrup bring just enough sweetness to keep you reaching for more.

Perfect for:

• After-dinner treats
• Lunchbox goodies
• Holiday cookie platters
• Guilt-free snacking

Ingredients:

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• 1½ cups almond flour
• ½ cup desiccated coconut
• ⅓ cup melted butter or coconut oil
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Tools You’ll Need:

• Mixing bowl
• Wooden spoon or silicone spatula
• 8×8 baking dish
• Parchment paper

Substitutions & Additions:

• Swap honey for maple syrup (vegan option!)
• Add dark chocolate chips or chopped almonds for texture
• A dash of cinnamon adds a cozy touch
• Try coconut butter for extra coconut flavor

How to Make Coconut Almond Shortbread Bars

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1. Prep the Pan
   Line an 8×8-inch baking dish with parchment paper. Preheat your oven to 350°F (175°C).
2. Mix the Dough
   In a bowl, stir together almond flour, desiccated coconut, and a pinch of salt.
3. Add Wet Ingredients
   Pour in the melted butter or coconut oil, honey or maple syrup, and vanilla extract. Mix until fully combined and the dough holds together.
4. Press & Bake
   Press the dough firmly into the prepared dish. Use the back of a spoon to smooth the surface evenly. Bake for 18–20 minutes, until the edges turn golden.
5. Cool & Slice
   Let cool completely before slicing into bars. (I know, it’s hard to wait—but it’s worth it for clean cuts!)

What to Serve with Coconut Almond Shortbread Bars

These bars pair beautifully with:

• A cup of earl grey or chamomile tea
• A splash of almond milk
• Fresh berries on the side
• Coconut yogurt for a tropical twist

For a fancier presentation, dust lightly with powdered monk fruit sweetener or drizzle with melted dark chocolate.

Tips for Making It Perfect

• Pack the dough well – Press it into the pan firmly to help it hold shape.
• Let it cool – Warm bars can be crumbly; cooling helps them set.
• Use finely shredded coconut – Coarse flakes don’t bind as well.
• Make ahead – They actually taste better the next day!

Storage Instructions

• Room Temp: Store in an airtight container for up to 3 days.
• Fridge: Keeps well for up to 7 days.
• Freezer: Wrap individually and freeze up to 2 months. Thaw at room temperature or warm in a toaster oven for a toasty treat.

General Information

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Shortbread originated in Scotland, but this twist with almond and coconut gives it a modern, health-conscious flair. It’s one of those feel-good recipes that satisfy without the sugar crash.

These bars are especially lovely in spring and summer when you crave something lighter but still indulgent. I also bring them out during the holidays—people are always surprised they’re gluten-free!

Frequently Asked Questions

Can I use sweetened shredded coconut?
Yes, but your bars will be sweeter. Adjust the sweetener accordingly.

Is this recipe keto-friendly?
Use a sugar-free syrup and low-carb coconut to keep it keto.

Can I double the recipe?
Absolutely! Use a 9×13 pan and extend the baking time by 5–8 minutes.

How do I know when it’s done baking?
The edges should be lightly golden, and the center should feel set (not jiggly).

Can I use coconut flour instead of almond flour?
No, coconut flour is much more absorbent and will make the bars dry.

Conclusion

These Coconut Almond Shortbread Bars are the kind of treat you’ll crave for all the right reasons: simple, nourishing, and downright delicious. If you loved this, you might also enjoy these reader favorites:

• Almond Flour Peanut Butter Cookies
• No-Bake Coconut Macaroons
• Lemon Almond Flour Muffins

Thanks for baking with me today. 💛

Interactive Elements

I’d love to hear what you think! Leave a comment below or tag me @poulefrecipe on Pinterest if you share your batch. Your feedback makes my kitchen a happier place!

Nutritional Information

Serving Size	Calories	Fat	Saturated Fat	Carbs	Sugar	Protein	Fiber	Sodium
1 bar	190	15g	6g	10g	6g	4g	2g	45mg

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