Meringue Coconut Bars Recipe
Meringue Coconut Bars Recipe photo by Taste of Home

Meringue Coconut Bars Recipe

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Looking for an ooey-gooey bar that's delicious and different? This luscious recipe combines a cookie crust, rich chocolate layer and brown sugar meringue for the ultimate treat. Put a few on the side for yourself because they go fast.
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:36 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 36 servings


  • 3/4 cup butter, softened
  • 1-1/2 cups packed brown sugar, divided
  • 1/2 cup sugar
  • 3 eggs, separated
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup flaked coconut
  • 3/4 cup chopped walnuts

Nutritional Facts

1 bar equals 158 calories, 8 g fat (4 g saturated fat), 24 mg cholesterol, 79 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.


  1. Preheat oven to 350°. In a large bowl, cream the butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until blended (batter will be thick). Spread into a greased 13x9-in. baking pan. Sprinkle with the chocolate chips, coconut and walnuts.
  2. In another large bowl, beat egg whites until soft peaks form. Gradually beat in remaining brown sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spread over the top.
  3. Bake 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 3 dozen.
Originally published as Meringue Coconut Bars in Taste of Home April/May 2005, p31

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Reviewed Dec. 9, 2012

"Easy, delicious, and what a great change from a "regular" brownie! These were a smash hit at home and at work!"

Reviewed Dec. 4, 2012

"These are so sinfully good!"

Reviewed Sep. 3, 2012 Edited Sep. 5, 2014

"I made these brownies when they recipe came out in 2005 for the Brownie contest! They were a real hit with the youth group I would bake for each month! Yes, I would make this recipe again! I made these brownies again 9/5/14! I greased and floured my baking pan! I'd made adjustments with the salt and baking soda and used 1 tsp. each of baking soda and salt. I'd used 1/2 cup butter and 1/4 cup vegetable shortening to conserve on my butter supply! The chocolate chips, I reduced to 1 cup and I crushed enough miniature DARK CHOCOLATE Hershey candy bars in my food processor to make 2/3 cup to 3/4 cup. I kept the amount of coconut the same! I omitted the nuts!

I baked 30 minutes and brownies tested done! delowenstein"

Reviewed May. 4, 2012

"Excellent taste but am I doing something wrong when spreading the meringue? I had a hard time spreading it. Any suggestions?"

Reviewed Oct. 3, 2011

"Like cookbookmom says: people are fascinated with hte meringue, and the combination of meringue, coconut and chocolate chips, is just spectacular. I would make it again 1000 more times!"

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