Toasted Coconut Cookie Bars

Lately, I’ve been seeing my friend, Heather Christo, post these absolutely drool-worthy photos of sugar cookie bars all over the Internets. Heather has a book coming out soon and I’m SO excited about it! I can’t wait to get my little paws on a copy.

Anyway, the cookie bars divine with a thick sugar cookie base and frosting on top. I knew I had to make an Easter version. You guys, if you’re a coconut fan you’re going to go crazy over these! They’re absolutely addicting. They sort of remind me of those thick lofthouse cookies. So bad…but oh, so good.

The special part about these bars though is the frosting. It’s a basic buttercream frosting with tons of toasted flaked coconut in it, giving each bite of cookie bar a sweet crunch.

Confession time.

The photo above is my second batch of toasted coconut. The first batch I tried to toast in the oven, since I’m such a genius {note the sarcasm here}, and about four minutes later my kitchen was filled with smoke. I couldn’t believe how much smoke there was from a pan of coconut. Maybe that’s a sign to clean my oven? I frantically flung the back door open, threw the black coconut into the sink, took a deep breath and then started over. On the stove.

Moral of the story? Toast your coconut on the stove….and keep an eye on it.

I brought these bars to our community group last Thursday night and everyone loved them! Everyone except Adam. I don’t know how I got roped into marrying a coconut-hater, but it’s happening.

I guess that means more for me.

Toasted Coconut Cookie Bars

yields about 2 dozen bars

Sugar cookie bar recipe adapted from Heather Christo

Print this Recipe!

Ingredients:

for cookie bars—

2 sticks butter, room temperature (1 cup)

3/4 cup powdered sugar

2 egg yolks

2 tsp vanilla extract

2 1/4 cups all purpose flour

1/4 tsp salt

for toasted coconut frosting —

3/4 cup sweetened flaked coconut

2 sticks butter, room temperture

2 cups powdered sugar

Directions:

Preheat oven to 350 degrees. Spray a 9 x 12″ pan well with nonstick cooking spray.

Beat together the butter and powdered sugar until light and fluffy. Add the vanilla and egg yolks and keep beating until well combined. Add the flour and salt and mix until a soft dough forms.

Press dough into the bottom of your pan and prick several times with a fork. Bake for about 20-23 minutes until edges are golden brown.

Let cookie bar base cool completely before frosting.

To make the frosting, toast the coconut in a small pan over medium/high heat. Watch this — it burns quick! You want nice golden brown bits of coconut.

After the coconut has been toasted, set aside. Cream together the butter and powdered sugar until very light and fluffy. Add the coconut, reserving two tablespoons. Mix well. Spread frosting over bars and sprinkle extra toasted coconut on top. Slice into little squares and serve!

Time:

45 minutes