Why You’ll Love This Recipe

I like this recipe because it strikes the perfect balance between rich, buttery sweetness and a touch of salt. The coconut adds chew, the pecans bring crunch, and the toffee melts into gooey caramel pockets that make every bite exciting. I also love how easy these bars are to make—no fancy equipment, just a whisk, a pan, and a quick glaze at the end for bakery-style shine.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, melted and slightly cooled
1.5 cups brown sugar
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup shredded coconut
1 cup chopped pecans, toasted
3/4 cup toffee bits

Salted Glaze:

1 cup powdered sugar
2 to 3 tbsp milk
Pinch of fine salt

Directions

I preheat the oven to 350°F and line a 9×13-inch pan with parchment paper, leaving handles so the bars lift out easily.
In a large bowl, I whisk the melted butter with brown sugar until glossy.
I add the eggs and vanilla, whisking until the mixture thickens slightly.
I fold in the flour, baking powder, and salt just until no streaks remain, being careful not to overmix so the bars stay tender.
I stir in the shredded coconut, pecans, and toffee bits, reserving a few pecans for sprinkling on top.
I spread the batter evenly in the pan, scatter the reserved pecans, and bake for 22–26 minutes, until the center is set and the edges are golden.
After cooling for about 20 minutes, I whisk together the powdered sugar, milk, and a pinch of salt to make the glaze.
I drizzle the glaze in zigzags over the bars, then let it set before lifting the slab from the pan and cutting into neat squares.

Servings and timing

This recipe makes about 20–24 bars, depending on how I slice them. From start to finish, it takes about 45 minutes, including baking and cooling time.

Variations

Sometimes I swap the pecans for walnuts or almonds for a different nutty flavor. I also like adding a handful of mini chocolate chips to the batter for extra richness. For a tropical twist, I toast the shredded coconut before mixing it in. If I want a thicker glaze, I add less milk, or for a thinner drizzle, I splash in a little extra.

storage/reheating

I keep the bars in an airtight container at room temperature for up to 3 days. They also refrigerate well for about 5 days. If I want to store them longer, I freeze the cut bars (without glaze) for up to 2 months, then thaw and drizzle with fresh glaze before serving.

FAQs

Can I use sweetened coconut instead of unsweetened?

Yes, I can use sweetened coconut, but the bars will be slightly sweeter and chewier.

Can I make these bars without toffee bits?

Yes, I sometimes replace the toffee bits with butterscotch or caramel chips for a similar flavor.

How do I know when the bars are done baking?

I look for a golden edge and a center that’s set but still soft—if a toothpick comes out with moist crumbs (not wet batter), they’re ready.

Can I double this recipe?

Yes, I can double the recipe and bake it in two pans. I don’t recommend doubling in one pan since the center may not bake evenly.

What’s the best way to cut neat squares?

I let the bars cool completely, lift them out using the parchment handles, and use a sharp knife wiped clean between cuts.

Conclusion

These coconut toffee pecan cookie bars with salted glaze are a bakery-style treat I love making for parties, picnics, or just a sweet afternoon snack. They’re chewy, gooey, nutty, and beautifully glazed, making them as pretty to look at as they are delicious to eat. I know whenever I bake them, they won’t last long on the tray.

Coconut Toffee Pecan Cookie Bars with Salted Glaze