Coconut Macaroons Bars Recipe


5 from 1 vote
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Coconut macaroons bars are like crisp, crunchy, and chewy coconut macaroons on a buttery shortbread crust.

Coconut Macaroons Bars Recipe from

I made these bars to take to my mother-in-law’s this past weekend for lunch. Since that side of the family has grown with three weddings over the last three years and half of the grandchildren being college-aged or older, it can be a bit more difficult for everyone to be able to come back to his parents’ house on Christmas Eve so she began planning for a time when everyone could get together before Christmas. It can be a chore to arrange a time for 37 people who live in multiple states to all be together at one time, but I am so thankful that she does!

To make these bars, I started with my shortbread crust recipe and pre-baked it until it was nice and golden brown. While it baked, I mixed the ingredients for the coconut macaroons portion together. Once the crust was ready, I spread the macaroons mixture over the crust and baked it until it was lightly toasted. Once it cooled, I drizzled on melted chocolate and caramel sauce. Of course those are optional, but they sure to make these bars even more delicious, I think!

Coconut Macaroons Bars Recipe from

Here’s my Coconut Macaroons Bars recipe. I think you’ll love them!

Coconut Macaroons Bars Recipe

5 from 1 vote
Coconut macaroons bars are like crisp, crunchy, and chewy coconut macaroons on a buttery shortbread crust.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 24



  • Preheat oven to 350º F. Mix together ingredients for shortbread crust recipe and press into a 9×13 rimmed baking pan. Bake 12-15 minutes, until golden brown. Remove from the oven. Reduce oven temperature to 325º F.
  • While crust is baking, beat egg whites on high speed until fluffy. Reduce speed and stir in coconut, condensed milk vanilla and pinch of salt. Spread onto baked crust and bake for 12 minutes or until set and coconut begins to turn light brown. Remove from oven and drizzle caramel and chocolate sauces over, if using.


Calories: 253kcal | Carbohydrates: 26g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 96mg | Potassium: 92mg | Fiber: 1g | Sugar: 4g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. Lindsay says:

    Do you use regular or sweetened coconut?

  2. Carol at Wild Goose Tea says:

    Macaroons—-be still my heart. I love these! I have never had them in bars. AWESOME!

  3. Gaby says:

    This is a fantastic twist on macaroons!

    1. Robyn Stone says:

      Thanks so much, Gaby! We adore them this way!

  4. says:

    Macaroons Bars!? I am in love with these!

    1. Robyn Stone says:

      They are out of this world, Tori! I hope you enjoy them!