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Jul 27

Coconut Sugar Cookie Bars

I’m craaaaaazy for coconut. Sorry, I couldn’t help myself.

I’m also a sugar cookie addict that hates scooping or rolling out cookies. My solution? Sugar Cookie Bars…with coconut!

Make that TRIPLE the coconut: coconut oil, coconut extract, and shredded coconut! {Say that three times fast…}

Coconut Sugar Cookie Bars made with coconut oil!

Oh my gosh, writer’s block just sucks. And you know what? Two days ago, I had this GREAT idea for a post and I can’t remember what it was.

The memory loss *may* be because I was wine tasting at the time, in Napa. We had a driver. I was fine until the third winery and then I just…wasn’t.

Maybe the awesome post idea will come back to me. Maybe not? Until then, you’ll have to deal with me rambling about nothing.

Which, really, is not something you’re not used to. It’s all I do #ramblerambleramble

Anyway. Let’s talk about coconut, mmkay?

Coconut Sugar Cookie Bars made with coconut oil!

I looooove coconut. I could eat it all day long. I love it in breakfast and in dessert and even on fried shrimp. (Have you ever had that? OMGosh so good.)

Awhile back I decided to make sugar cookie bars. And then they popped up on about 345 other blogs in a week’s time. I actually have a sugar cookie bar recipe but the photos….meh. It was time for a re-do.

Since I didn’t want to make traditional sugar cookie bars, I decided to go with a new flavor twist: coconut. These are coconut all the way down to their core: they are made with coconut oil.

Coconut Sugar Cookie Bars (5 of 5)

I love coconut oil. I’ve been using it in cooking forever, but I’ve never really baked with it. Substituting coconut oil for butter is a good choice because supposedly there are benefits to using coconut oil. I’m not attesting to that, but whenever I can put aside the butter for a day, I’m happy to do it.

Coconut oil is liquid when it’s hot and pretty darn solid when it’s cold. Depending on the brand you buy, you’ll have to microwave it in the winter to be able to scoop it. In the summer, you may be able to just scoop it easily. The Trader Joe’s brand pictured is my favorite one – it’s totally reliable. There’s another brand you can get at grocery stores that works fine, but it stays more solid year round.

Just subbing coconut oil for butter doesn’t give an overwhelming coconut flavor. It’s very, very subtle. For these coconut sugar cookies, I wanted them to scream COCONUT, so I added coconut extract to the batter in my perfect sugar cookie recipe.

That ups the flavor, quite a bit.

Pressing the dough into a 9×13 pan makes these super easy to make! Bake them until they are just slightly golden around the edges. If they look done, they’re over done!

Then it’s time for frosting. Frosting is good. Especially when it tastes like coconut!

I decided to go the whole 9 yards for these bars and make them dairy-free. No butter, no milk means everyone can enjoy them!

The frosting is made using coconut oil and coconut milk (or almond or soy or regular milk). I added some coconut extract for that extra coconut punch, and some shredded sweetened coconut.

Because, well, I like coconut. Obvi.

Coconut Sugar Cookie Bars made with coconut oil!

If you love sugar cookies + coconut, you’ll love these bars. I had to freeze them immediately – after I ate about 5. They’re dangerous!

Coconut Sugar Cookie Bars

Yield: 24 bars

Prep Time:20 minutes

Cook Time:20 minutes

Total Time:40 minutes plus cooling

Just like your favorite sugar cookie bars – but full of coconut flavor! Coconut oil, coconut extract, and coconut mix to make some super sweet sugar cookie bars!

Ingredients:

For the Cookies:

  • 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 (or almond milk or soy, or nonfat/regular milk)
  • 1/2 cup shredded sweetened coconut, plus more for garnish.

Directions:

  1. Preheat oven to 350°F. Line a 9×13” pan with foil and spray with cooking spray.
  2. Cream coconut oil and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and both extracts. Mix in baking soda, cream of tartar, and salt. Slowly mix in flour.
  3. Press the dough into prepared pan.
  4. Bake for 16-19 minutes. The sides will just be getting golden and the center will look a little under done. Once the center looks done, it’s overcooked.
  5. Make the frosting: Beat coconut oil and powdered sugar 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. (If you like a thinner frosting, you can add up to a tablespoon more milk, 1 teaspoon at a time.)
  6. Frost cookie bars and top with more coconut for garnish. Store at room temperature loosely covered. Frosting will semi-dry and cookies are stackable but some frosting may transfer.

Coconut Cream Truffles

Coconut Cream Truffles (5 of 7)w

Triple Coconut Cupcakes

triple-coconut-cupcakes (6 of 6)

Coconut Frosted FUDGY Brownies

Fudgy Brownies with Coconut Frosting 1 words

Follow along with my Crazy for Dessert Pinboard!

Follow Crazy for Crust’s board Crazy for Dessert Recipes on Pinterest.

Sweets from friends:
Sugar Cookie Pie by Something Swanky
Lemon Sugar Cookie Bars by Two Peas and Their Pod
Apple Cinnamon Sugar Cookie Bars by Lemons for Lulu