Toasted coconut bars are the perfect dessert for summer and are ready in under an hour!
Desserts can be tricky to pair with, especially if chocolate isn’t involved. When chocolate is involved, it is easy to go with a porter or a stout, but in the case of other flavors, it can get a little tricky. You could go a few different ways when pairing these toasted coconut bars with beer. If you are looking for something a bit on the heavier side, a coconut porter isn’t the worst idea in the world. However, beware…coconut porters can get extremely sweet, and these bars are extremely sweet. Sweet on sweet sometimes works, but not always. You can also choose to go with a beer that’s a bit lighter. A hefeweizen for example, is a great choice for these bars. I tend to gravitate toward hefeweizens when I cook with coconut, but usually it is when the dish is savory. A pairing of hefeweizen with sweet coconut dishes also works, and it really is the perfect match for these toasted coconut bars!
PSA: Don’t worry. I am not drinking beer during this pregnancy. :) My tried and true taste tester, Zach, has been willing to step up to the challenge.
Toasted Coconut Bars with Raspberry Compote
Sweet, sweet, sweet…sweet is literally all I want to eat right now. I’ve been trying to be cool about it…limiting myself to an allotted amount of sugar intake per day, but it is SUPER hard when there is another life inside of you pulling all of the strings. These toasted coconut bars with quick raspberry compote are the perfect sweet treat for summer. Coconut flakes are toasted to a golden perfection and then tossed in the most addicting creamy bar batter. Raspberry compote is reduced down to the perfect consistency that blends a subtle bit of sweetness with extreme tartness. The raspberry compote tones down the extreme sweetness of these bars, and are the perfect compliment to the beer pairings. These toasted coconut bars are a great dish for a potluck, picnic, or barbecue!
Are you looking for more great dessert recipes on Cooking and Beer? Well, we have a ton of them! Check out some of my favorite dessert recipes!
- 2 cups fresh or frozen raspberries
- 2 tbsp water
- 1 tbsp maple syrup
Toasted Coconut Bars
- 1 cup shredded coconut
- 6 oz butter softened to room temperature
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 4 eggs divided
- 2 tsp vanilla extract divided
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 12 oz cream cheese softened to room temperature
- 4 cups confectioner's sugar
- Preheat your oven to 350°F and line a 13x19in baking dish with parchment paper. Set aside.
- In a small saucepan, combine the raspberries, water, and maple syrup. Heat over medium-high heat. Bring to a boil, stirring consistently. Once boiling, decrease the heat to medium-low, and allow the compote to thicken for about 20 minutes. Stir occasionally. Remove from heat and refrigerate until you are ready to serve.
- Meanwhile, add the coconut to a dry skillet set over medium-low heat. Stir the coconut frequently as it begins to brown, about 5 minutes. Once the coconut is significantly toasted, remove from heat and set aside.
- To the bowl of your stand mixer (or handheld mixer), combine the sugars and the butter. Mix until creamy. Add two of the eggs, one at a time, and mix until fully incorporated. Add 1 teaspoon of the vanilla extract and mix once again. Next, add the flour and baking powder. Mix on low-speed until a soft dough begins to form. Once all of the flour has incorporated, pour the dough into the prepared baking dish. Press down so that it evenly covers the entire dish.
- Next, add the cream cheese, confectioner's sugar, and vanilla extract to the bowl of your stand mixer. Mix until creamy and smooth. Stir in the toasted coconut. Pour the mixture on top of the dough and smooth to spread. Bake the bars for 40-50 minutes or until the top is brown and crackly. Remove from oven and allow the mixture to cool for at least 30-minutes before slicing into bars.
- I prefer these bars to be served cold, but they are also delicious warm. They will keep in the fridge for about a week. Top with raspberry compote, and enjoy!
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