Coconut Sugar Cookie Bar Recipe

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.

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.

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.

Instructions

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.

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.

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.

Recipe