These chewy coconut almond bars start as a simple jar mix, then turn into buttery, chewy bar cookies with toasted almonds and plenty of brown sugar flavor. They’re easy to gift, easy to bake, and even easier to make disappear.
If you like make-ahead baking mixes that actually taste homemade, this one earns its keep. You layer the dry ingredients in a quart jar, attach a short direction card, and the recipient only needs butter, egg, and vanilla to bake a full 8 x 8-inch pan.
Ingredients for Chewy Coconut Almond Bars
Layer these dry ingredients in a 1 quart jar in the order listed:
- 1 cup shredded coconut
- 1/2 cup sliced almonds, toasted and cooled completely
- 1/2 cup packed dark brown sugar
- 1 cup buttermilk biscuit and baking mix
- 1/2 cup packed light brown sugar
- 1 cup buttermilk biscuit and baking mix
Attach this baking card to the jar:
- 1/2 cup butter, melted
- 1 egg
- 1 teaspoon vanilla
Toasting the almonds first matters. It keeps their flavor from getting lost under all that sweet coconut and brown sugar, which would be a waste of perfectly good almonds.
How to Layer the Jar Mix
Use a clean, completely dry 1 quart jar so the mix stays neat and shelf-stable. Add each ingredient in firm, even layers, pressing lightly after the coconut and sugars if needed to make everything fit without turning the whole thing into sweet construction debris.
Make sure the toasted almonds are fully cool before they go into the jar. Warm nuts trap condensation, and moisture is the quickest way to shorten the storage life of a dry mix.
Baking Instructions
- Preheat the oven to 350°F and grease an 8 x 8-inch baking pan.
- In a large bowl, combine the melted butter, egg, and vanilla.
- Add the entire contents of the jar and stir just until everything is evenly moistened.
- Press the mixture evenly into the prepared pan.
- Bake for 20 to 25 minutes, until the bars are set and lightly golden.
- Cool in the pan before cutting into 16 bar cookies.
For the cleanest cuts, let the pan cool completely first. If you slice too soon, you’ll get warm crumbly edges instead of tidy chewy bars.
Tips for the Best Bars
Pack the brown sugar when you measure it. Loose brown sugar changes the texture and leaves the bars drier than they should be.
Do not overmix once the wet ingredients hit the jar mix. Stirring just until combined keeps the bars tender instead of tough.
Press, don’t mash the dough into the pan. An even layer bakes more evenly, especially around the corners.
Watch the early end of the bake time if your pan runs dark. Dark metal bakes faster, and a chewy bar can turn crisp in a hurry.
Easy Variations
Keep the base mix the same, then change the feel of the finished bars with a few small tweaks:
- Use chopped toasted pecans instead of sliced almonds for a deeper, nuttier flavor.
- Add a handful of mini chocolate chips when mixing the dough if you want a dessert bar that leans a little more candy-shop than cookie jar.
- Serve them with coffee, tea, or alongside MYO Chewy Granola Bars for a homemade snack tray.
- If you enjoy fruity bar cookies, take a look at Easy Jam Streusel Bars or Cherry Pie Bars next.
Stick with the same pan size if you make changes. A thinner layer in a larger pan bakes faster and loses that chewy center you’re after.
Storage and Shelf Life
Jar mix storage: Store the sealed dry mix in a cool, dry place for up to 1 month. That’s a conservative estimate based on the coconut and toasted almonds, which lose quality faster than the sugars and baking mix if they sit too long or pick up moisture.
Baked bar storage: Once baked and cooled, keep the bars in an airtight container at room temperature for up to 2 days for best texture, or refrigerate them for up to 4 days. Since the finished bars contain egg and butter, chilled storage is the safer call if your kitchen runs warm. For general guidance on refrigerated leftovers and cooked egg-based foods, see the USDA FSIS refrigeration chart.
Freezing: Wrap baked bars tightly and freeze for up to 2 months for best quality. Thaw at room temperature with the wrapping on so condensation lands on the wrapper instead of on the bars.
Serving Suggestions
These bars work well on a cookie tray, tucked into lunch boxes, or wrapped individually for bake sale tables and care packages. Their chewy texture also makes them a nice contrast beside crisper cookies or richer bars like Scrumptious 7-Layer Bars.
If you’re gifting the jar mix, tie on the baking directions and include the pan size right on the tag. It saves the recipient from hunting through drawers for the wrong pan and blaming the recipe for their own organizational choices.
💸 Budget101® Price Breakdown: Chewy Coconut Almond Bars
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Shredded coconut |
$2.24 |
1 C. |
$0.52 |
|
Sliced almonds |
$6.98 |
1/2 C. |
$1.10 |
|
Packed dark brown sugar |
$2.24 |
1/2 C. |
$0.27 |
|
Buttermilk biscuit and baking mix |
$3.24 |
1 C. |
$0.34 |
|
Packed light brown sugar |
$2.24 |
1/2 C. |
$0.27 |
|
Buttermilk biscuit and baking mix |
$3.24 |
1 C. |
$0.34 |
|
Butter |
$2.98 |
1/2 C. |
$0.75 |
|
Egg |
$1.47 |
1 |
$0.12 |
|
Vanilla |
$5.94 |
1 t. |
$0.50 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$4.21 |
👨👩👧👦 Cost Per Serving |
$0.26 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Sweetened Coconut Flakes, 14 oz
- Sliced Almonds, 4 oz
- Dark Brown Sugar, 32 oz
- Buttermilk Biscuit and Baking Mix, 40 oz
- Light Brown Sugar, 32 oz
- Buttermilk Biscuit and Baking Mix, 40 oz
- Unsalted Butter, 16 oz
- Large White Eggs, 12 count
- Pure Vanilla Extract, 2 fl oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Chewy Coconut Almond Bars
You can, and the bars will still bake just fine. Using all dark brown sugar gives you a deeper molasses flavor and a slightly richer color, while all light brown sugar makes a milder, more buttery-tasting bar.
Yes, it’s worth the extra few minutes. Toasting brings out the almond flavor and helps the nuts stay distinct in the bars instead of tasting flat once they’re mixed with coconut, butter, and brown sugar.
Not without changing the texture quite a bit. The coconut adds bulk and chew, so if you leave it out you’ll need another dry ingredient to replace that volume, and the bars won’t have the same chewy bite.
The usual culprits are underpacked brown sugar, too much baking mix, or overbaking. Measure carefully, press the mixture firmly into the pan, and start checking near the 20 minute mark so the center stays set but not dry.
Absolutely. Double every ingredient and bake it in a greased 9 x 13-inch pan, then watch the center closely since the bake time may run a few minutes longer than the original 20 to 25 minutes.
Let the pan cool completely first, then use a sharp knife and wipe the blade between cuts if needed. Warm bars are softer and more likely to drag and crumble, even when they’re baked properly.
Yes, chopped almonds work well here. Just keep the amount the same at 1/2 cup and toast them first so you still get that nutty flavor in every bite.
Yes, they freeze well for up to 2 months for best quality. Wrap the bars tightly or layer them between sheets of parchment in a freezer container so they don’t stick together into one giant coconut brick.
They’re great with coffee, hot tea, or a glass of cold milk because the sweet coconut and brown sugar balance nicely with something simple and not too sweet. They also fit right in on a holiday cookie tray or dessert bar.
It should be quite full, but it should still close properly. Press the coconut and sugars down lightly as you layer so the ingredients fit neatly without compacting the baking mix into a cement block.
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🖨️ Print-Friendly Chewy Coconut Almond Bars
Chewy Coconut Almond Bars
Ingredients
- 1 cup shredded coconut
- ½ cup sliced almonds toasted and cooled completely
- ½ cup packed dark brown sugar
- 1 cup buttermilk biscuit and baking mix
- ½ cup packed light brown sugar
- 1 cup buttermilk biscuit and baking mix
- ½ cup butter melted
- 1 egg
- 1 teaspoon vanilla
Equipment
Instructions
- Layer the coconut, toasted sliced almonds, dark brown sugar, 1 cup biscuit and baking mix, light brown sugar, and remaining 1 cup biscuit and baking mix in a clean 1 quart jar.
- Preheat the oven to 350°F and grease an 8 x 8-inch baking pan.
- In a large bowl, combine the melted butter, egg, and vanilla.
- Add the contents of the jar and stir just until combined.
- Press the mixture evenly into the prepared pan.
- Bake for 20 to 25 minutes.
- Cool completely, then cut into 16 bars.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an estimate based on layering the jar mix, mixing the dough, and pressing it into the pan.
Store the sealed jar mix in a cool, dry place for up to 1 month for best quality.
Store baked bars in an airtight container at room temperature up to 2 days or refrigerate up to 4 days.
Freeze baked bars up to 2 months for best quality.
Isn’t the double amount of flour and sugar incorrect?
No, it’s not incorrect. This is a gift in a jar recipe, it’s meant to be layered in the jar.