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Home » Recipes » Cookies

Coconut Sugar Cookie Bar Recipe

Modified: Dec 17, 2024 · Published Sep 5, 2016 · by Jacqueline Piper · 7 Comments · This post may contain affiliate links. Read our privacy policy.

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A stack of three coconut sugar cookie bar squares with text for Pinterest.
A stack of three coconut sugar cookie bar squares with text for Pinterest.
A stack of three coconut sugar cookie bar squares with text for Pinterest.

If you're looking for a delicious treat that combines coconut with sweet sugar cookie vibes, this Coconut Sugar Cookie Bar checks the boxes. Made from scratch this cookie bar is easy to whip up and great for get-togethers.

A stack of three coconut sugar cookie bar squares.
Jump to:
  • Ingredients
  • Substitutions
  • Instructions
  • Tips for making cookie bars
  • Storage
  • FAQs
  • Recipe

With just a few simple ingredients and minimal prep time, these sugar cookie bars are a convenient option for any occasion, whether you are having them as a weeknight treat or bringing them to a get-together.

The buttery crust adds a satisfying crunch while the smooth frosting gives a creamy sweetness and the toasted coconut adds delightful chew.

If you’re a coconut lover like me, this cookie bar recipe is perfection and you'll want to try a coconut Bundt cake next.

Love the ease of cookie bars? Try this peanut butter oat chocolate chip cookie bar next. Try this pretty Christmas sugar cookie bar for the holidays.

A stack of three coconut sugar cookie bar squares.

Ingredients

See the recipe card for exact amounts.

  • for the cookie layer: butter and coconut oil are the fats and they bring flavor. Sugar adds sweetness and texture to the cookie. The egg and baking powder help eliminate density in the cookie while the flour gives it structure. Vanilla extract, coconut extract, and shredded coconut give flavor to the cookie layer.
  • for the frosting layer: the frosting layer is a pretty simple buttercream frosting with butter and coconut and powdered sugar. Vanilla bean paste adds flavor as well as giving flecks of vanilla bean throughout the frosting, giving it a fancy look.
  • for the topping: shredded coconut brings home the coconut flavor and gives a toasty crunchy topping.

Substitutions

  • coconut oil: if you'd rather not buy coconut oil, use all butter.
  • vanilla bean paste: this gives a wonderful vanilla flavor and I love the look of the dots of vanilla bean, this gives a special look. Feel free to use vanilla extract instead.
An icon with a black cast iron skillet and the word Tip in white handwritten font.

To toast coconut: Heat a skillet over medium heat and add the coconut. Cook, stirring often for 8-10 minutes or until toasted to your liking.

A coconut sugar cookie bar square on a grey surface.

Instructions

Prep Tips

  • Preheat the oven to 375°F.
  • Make sure your butter is at room temperature.
  • Lightly grease a 9 x 13 baking pan with coconut oil.

How to make the cookie layer

  1. In the bowl of a stand mixer, or using a large mixing bowl and a hand held mixer, cream the butter, coconut oil, and sugar together.
  2. Mix for about 5 minutes or until the mixture turns light, fluffy, and pale in color from the air whipped into the butter.
  3. Add the egg and extracts and mix well.
  4. Add the flour, baking powder, and salt and mix just until combined.
  5. Press the mixture into the bottom of the prepared baking pan.
  6. Bake for 15 minutes or until cooked through and lightly golden brown.
  7. Cool the cookie bar completely.

How to make the frosting

  1. In the bowl of a stand mixer, or using a large mixing bowl and a hand held mixer, beat the butter, coconut oil, vanilla, and salt together until light and fluffy.
  2. Add the powdered sugar and mix until well combined.
  3. Add milk, a little at a time, mixing well between additions. I like a light and fluffy consistency. If you like it a bit more dense, add less milk.
A stack of three coconut sugar cookie bar squares.

How to toast coconut

  1. Heat a skillet over medium heat.
  2. Add the coconut.
  3. Heat, stirring often, for 8-10 minutes, or until toasted to your liking.

How to assemble the cookie bar

  1. Spread the frosting on top of the cooled cookie layer.
  2. Sprinkle the toasted coconut on top of the frosting.
  3. Slice the bar into 24 squares.

Tips for making cookie bars

  • Cool the cookie layer completely before frosting so that the frosting layer doesn't melt.
  • If you want the neatest edges, it can be easier to remove the whole cookie baked cookie bar from the baking pan to a cutting board and then ice and cut it. If I'm just serving this at home, I cut it in the pan.
A stack of three coconut sugar cookie bar squares.

Storage

Store the cookie bar in the fridge in an airtight container or in the baking pan covered with plastic wrap for 3-4 days.

FAQs

What is the difference between a cookie and a cookie bar?

A cookie bar uses a traditional cookie recipe and bakes the dough in a flat rectangle. It's then frosted and cut into squares, while traditional sugar cookies are cut out from rolled dough before being baked and iced.

Recipe

A stack of three coconut sugar cookie bar squares.
5 from 1 vote

Coconut Sugar Cookie Bar Recipe

Author : Jacqueline Piper
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 24
Craving something sweet? Whip up a batch of Coconut Sugar Cookie Bars for a delicious homemade treat.
RATE PRINT PIN SAVE Saved!

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 milk or as needed, for thinning a bit
  • ¼ cup unsweetened shredded coconut toasted

Instructions

For Cookie Layer

  • Preheat oven to 375℉ (190℃).
  • Grease a 9 x 13 pan with coconut oil.
  • In the bowl of a stand mixer, or by hand, beat the butter, coconut oil, and sugars together for about 5 minutes or until light and fluffy.
  • Add the egg and both extracts and mix.
  • In a separate bowl, mix the flour, baking powder and salt. Add to mixer bowl and mix until combined.
  • Press the mixture into the bottom of the prepared pan, smoothing the edges straight.
  • Bake for 15 minutes or until done. The cookie should be lightly golden.
  • Let cool completely. Then run a spatula or knife alongside the edges, to loosen the cookie.
    (You can remove the whole cookie layer from the pan now, to a cutting board, add the frosting and coconut, and then cut it, before adding it back to the pan or a serving plate, if you do not want to cut directly in your baking pan)

For Frosting Layer

  • Beat the butter, coconut oil, vanilla, and salt until light and fluffy.
  • Add the 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 the frosting on top of the cooled cookie layer.
  • Heat a skillet over medium heat. Add the coconut, and then heat, stirring the coconut regularly, until toasted, about 8-10 minutes.
  • Sprinkle the coconut on top of the frosting and refrigerate until serving.

Equipment

  • 9 x 13 Baking Dish

Notes

To omit the coconut oil, replace it with the same amount of butter.

Nutrition

Calories: 190kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Fiber: 1g | Sugar: 13g

Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.

Have you tried this recipe?Tag @pipercooksblog on Instagram so we can see it!
A stack of three coconut sugar cookie bar squares with text for Pinterest.

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Comments

    5 from 1 vote (1 rating without comment)

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  1. Karly says

    September 07, 2016 at 8:56 am

    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!

    Reply
    • pipercooks says

      September 07, 2016 at 9:49 am

      🙂 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 🙂

      Reply
  2. Irene says

    September 08, 2016 at 6:23 pm

    The post is so great! Thanks for sharing:)

    irenethayer.com

    Reply
  3. Debra @ Bowl Me Over says

    September 09, 2016 at 9:48 am

    Looks so delicious, what a.yummy treat! Thanks for sharing with us at #FoodieFriDIY, stopped by to do some extra sharing!

    Reply
    • pipercooks says

      September 09, 2016 at 11:25 pm

      Thank you for the visit and the comment! And thanks for hosting the link up.

      Reply
  4. Quinn Caudill says

    September 13, 2016 at 6:14 am

    Looks like a very rich tasting bar. Yum! Thanks for sharing with us at Throwback Thursday. Pinned and shared!

    Reply
    • pipercooks says

      September 13, 2016 at 8:46 am

      Thank you! Have a great week 🙂

      Reply
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