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Coconut Sugar Cookie Bar - All the wonderful taste of sugar cookies and coconut with none of the fuss. Great dessert for groups and parties. REcipe from @pipercooks | PiperCooks.com
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Coconut Sugar Cookie Bar

Coconut filled sugar cookie bar
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: bars, brownies, cookies
Cuisine: American
Keyword: bar, coconut, cookie
Servings: 24

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 shredded unsweetened 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 toasted coconut

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:
  • 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.