Coconut Sugar Cookie Bars

5 from 2 votes

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!

Prep Time20

Cook Time20

Course: Dessert

Cuisine: American

Servings: bars

Calories: 200kcal

Author: Dorothy Kern

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.

Instructions

Preheat oven to 350°F. Line a 9x13” pan with foil and spray with cooking spray.
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. Mixture may be crumbly but if you keep mixing it should turn into dough.
Press the dough into prepared pan.
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.
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.)
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.

Video

Notes

Want to use butter instead? Substitute 1/2 cup unsalted softened butter in the cookie bar and 3 tablespoons in the frosting.

Nutrition