Gluten-Free Coconut Shortbread Bars

7. 10. 2025

These semi-sweet, melt-in-your-mouth coconut bars are sure to please.

Ingredients:

1 stick (1/2 cup) butter, softened
3/4 cup granulated sugar
1 cup shredded coconut
2 1/2 cups gluten-free 1:1 baking flour
3 large eggs
1 teaspoon baking powder
Pinch of salt
4 ounces semisweet chocolate, chopped
Apricot or raspberry preserves, for filling

Instructions:

Whisk together the gluten-free flour, shredded coconut, granulated sugar, baking powder, and salt in a large bowl.
Add the softened butter and eggs. Mix until a smooth dough forms.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 3 hours.
Preheat oven to 350°F and line baking sheets with parchment paper.
Roll out the dough to a 1/4-inch thickness on a lightly floured surface. Cut into 2×1-inch rectangles.
Place the rectangles on the prepared baking sheets and bake for 10-12 minutes or until lightly golden.
Let cool completely on the baking sheets.
Spread a thin layer of preserves on half of the cookies. Top with the remaining cookies to create sandwiches.
Melt the chocolate in a double boiler or microwave-safe bowl. Dip half of each sandwich in the melted chocolate.
Place the sandwiches on a sheet of parchment paper and let the chocolate set before serving.

Tips:
Use high-quality vanilla extract and freshly grated coconut for the best flavor.
You can use a gluten-free 1:1 baking flour blend if you don’t have chestnut flour,
Let the dough chill thoroughly before shaping and baking the cookies. This will help prevent them from spreading too much.
Store the cookies in an airtight container at room temperature for up to 3 days.

gluten-free coconut bars dipped in chocolate — Source: sladky-zivot.sk

Tips for the Perfect Shortbread
Use room temperature ingredients for a smoother dough.
Don’t overbake the cookies. They should be lightly golden, not brown.
Let the cookies cool completely before decorating to prevent the chocolate from melting.
Get creative with your decorations! Use sprinkles, edible glitter, or other toppings to personalize your cookies.

Author of the article Milan & Ondra

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