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Coconut Meringue Shortbread Bars served on a plate
Delicious and simple coconut bars with a meringue layer

Coconut Meringue Shortbread Bars

Author: Flavelo
Recipes Cakes and Desserts
A masterpiece of Hungarian home baking, where the dense, buttery shortbread base is counterpointed by the lightness of egg white meringue. The shredded coconut not only adds flavor but also structure to the foam: the fibers 'grip' the sugar meringue, preventing it from collapsing during baking and creating a crispy crust on top.
🕒 Prep Time 25 mins
🍳 Cook Time 30 mins
⌛ Total Time 55 mins
🍽️ Servings 12 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking pan (approx. 9x13 inch)
  • Whisk
  • Mixing bowl

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk
⚠️ Tree Nut (Coconut)

Instructions

1 ✓

For the dough, cut the cold butter into the flour, powdered sugar, and baking powder until crumbly. Knead together with the egg yolks.

Tip: Shortbread technique: work quickly with cold butter.
2 ✓

Press the dough into the baking pan and pre-bake at 350°F (180°C) for 10 minutes (until half-baked).

Tip: Pre-baking ensures the crust cooks through even under the meringue.
3 ✓

Beat the egg whites with the salt and granulated sugar into a very stiff peak. Gently fold in the shredded coconut.

Tip: The meringue should be glossy and hold firm peaks.
4 ✓

Spread over the pre-baked crust and return to the oven for about 15-20 minutes, until the top is pale golden brown.

Tip: At this stage, we are drying the meringue to make it crispy.

Recipe FAQ

Why did the crust get soggy?
You likely spread the meringue on the hot dough, and the steam softened it. Or you didn't pre-bake the base enough.

Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 3.5 oz Cold Butter (7 tbsp)
  • 1 cup Powdered Sugar (for dough)
  • 3 large Egg Yolks
  • 1 tsp Baking Powder
  • 1 1/2 cups Shredded Coconut (Unsweetened)
  • 3 large Egg Whites
  • 2/3 cup Granulated Sugar (for meringue)
  • 1 pinch Salt