Saturday, February 21, 2015

Frosted Coconut Sugar Cookie Bars


These Coconut Bars scream Coconut. If you are a true coconut lover, these are the perfect bars for you, a tender crust, made with coconut oil, gives this crust just that subdue taste of coconut, then frosted with an amazing frosting made with powdered sugar, coconut extract then topped with more coconut, to bring it up a level you can also drizzle some semi sweet chocolate chips on the top. But the are perfect the way they are.

These bars are for the coconut lovers like me, it reminds me of the tropics biting into these bars, I found this recipe because when ever I see coconut, I will try and I am glad I did because these are delicious..


  • 2/3 cup coconut oil
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1 teaspoon coconut extract 
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 cups flour

For The Frosting:

  • 3 tablespoons coconut oil
  • Pinch of salt
  • 2 1/2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 2 tablespoons coconut milk 
  • 1 cup shredded sweetened coconut, divided
Note: if desired you can drizzle melted semi sweet chocolate chips on top 


  1. Preheat oven to 350 degrees then line a 9x13 pan with foil, leave a slight overhang to lift bars out, and spray with cooking spray.
  2. In a large mixing bowl add the  coconut oil and sugar and beat until creamy. If using a stand mixer use the paddle attachment. Then beat in egg and both extracts. Add in baking soda, cream of tartar, and salt. Slowly mix in flour.
  3. Press the dough into prepared pan.
  4. Bake for 14-18 minutes. Until the sides become a golden color and the center will look a little under done. Do not let the center become done, once the center looks cooked it is now overdone. Set aside to cool completely then frost.
  5. To Make the frosting: In a large mixing bowl add the  coconut oil and powdered sugar and beat until mixture is crumbly. Add vanilla and coconut extracts and 2 tablespoons milk. Mix until the frosting comes together and becomes smooth. Stir in 1/2 cup shredded coconut. 
  6. Frost cookie bars and top with the other 1/2 cup coconut for garnish. Store at room temperature loosely covered.

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