Coconut Sugar Cookie Bar
If you’re a coconut lover like me, this is perfection! I’ve added coconut oil, coconut extract and both toasted and untoasted coconut. (You could probably try swapping the coconut oil for more butter if you don’t have coconut oil and don’t want to buy it. I haven’t tried it but I think it would be fine. And still taste a lot like coconut).
This recipe has two parts to it, the cookie and the frosting. The cookie only takes 15 minutes to bake, and then there is some wait time while it cools. The frosting comes together super quickly and once the cookie layer cools and the frosting is spread, you could serve it right away, but it’s much better once the frosting has hardened up a bit in the fridge, just like a frosted sugar cookie.
One little tip I have to make it easier to frost and cut and remove from the pan, is to take a knife and loosen the sides of the cookie once its baked and cooled, and then carefully remove the whole cookie base from the pan to a cutting board. (I made this three times this summer and never had a problem with the cookie layer sticking or breaking – I did use a non-stick baking pan and sprayed the pan before baking. So I hope it works for you too).
Once the cookie layer is on my cutting board, I use a small offset spatula to spread the frosting around evenly, sprinkle with the toasted coconut and then cut into squares. Then I carefully fit them back into the pan and wrap with plastic wrap until ready to serve.
Recipe
Coconut Sugar Cookie Bar
Equipment
Ingredients
For Cookie Layer
- ½ cup butter (at room temperature)
- 2 tablespoons coconut oil
- ½ cup brown sugar
- ½ cup granulated white sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ teaspoon coconut extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsweetened shredded coconut
For Frosting
- ½ cup butter
- 2 tablespoons coconut oil
- 2 teaspoons vanilla bean paste (or extract)
- ¼ teaspoon salt
- 3 ½ cups powdered sugar
- 2-3 tablespoons of milk (or as needed, for thinning a bit)
- ¼ cup unsweetened shredded coconut (toasted)
Instructions
For Cookie Layer
- Preheat oven to 375.
- Grease a 9 x 13 pan with coconut oil.
- In the bowl of a standing mixer, or by hand, beat the butter, coconut oil and the sugars together for about 5 minutes or until light and fluffy.
- Add egg and both extracts, and mix.
- In a separate bowl, mix flour, baking powder and salt. Add to miser bowl and mix until combined.
- Press mixture into bottom of prepared pan, smoothing edges straight (for presentation).
- Bake for 15 minutes or until done.
- Let cool completely. Then run a spatula or knife alongside the edges, to loosen the cookie. (You can removed the whole cookie layer from the pan now, to a cutting board, and add the frosting and coconut, and then cut it, before adding back to the pan or a serving plate, if you do not want to cut directly in your baking pan)
For Frosting Layer
- Beat butter, coconut oil, vanilla and salt until light and fluffy.
- Add powdered sugar and beat again until light and fluffy. Add milk, a little at a time, until desired consistency (I like a light, smooth frosting)
- Spread on top of cooled cookie layer.
- Heat a non stick pan, with the coconut in it, over medium, stirring coconut regularly, until toasted. Should take 5-10 minutes, depending on how fast or slow your element heats.
- Sprinkle the coconut on top of the frosting and refrigerated until ready.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate. Values vary based on products used.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
Karly
Just gotta say that you've probably won me Wife of the Week award just by putting this idea in my head. My hubby LOVES sugar cookies, and these are going to be a guaranteed hit. Can't wait to try!
pipercooks
🙂 I could say the same about your pumpkin crunch cake!! Although I don't know I'd leave enough to share, because #TeamPumpkin lol. Hope you both love the recipe 🙂
Irene
The post is so great! Thanks for sharing:)
irenethayer.com
Debra @ Bowl Me Over
Looks so delicious, what a.yummy treat! Thanks for sharing with us at #FoodieFriDIY, stopped by to do some extra sharing!
pipercooks
Thank you for the visit and the comment! And thanks for hosting the link up.
Quinn Caudill
Looks like a very rich tasting bar. Yum! Thanks for sharing with us at Throwback Thursday. Pinned and shared!
pipercooks
Thank you! Have a great week 🙂