This easy recipe for Frosted Coconut Sugar Cookie Bars produces a chewy sugar cookie bar filled with toasted coconut and topped with a fluffy, coconut frosting with a sprinkling of toasted coconut! To make the cookie bars more festive, top with your favorite spring-colored chocolate candies or jelly beans!
When we think about cookies, we usually find ourselves turning to cookie bars. They are easy, quick, and versatile!
And now there’s a new “spring-inspired” recipe to add to our collection!
Based off of these chewy Strawberry Lemon Frosted Sugar Cookie Bars, the Frosted Coconut Sugar Cookie Bars have the same chewy texture in their cookie bar base and and the same fluffy, creamy texture in their buttercream frosting.
Toasted coconut and coconut extract give these bars their coconut flavor from the base to the frosting!
We went with toasting the coconut to draw out more of the nutty flavor from the coconut.
You could use untoasted coconut if you don’t want to take the time, however, you will be missing a level of flavor that really takes these bars to the next level.
Baking the bars just until center is set gives them that irresistibly chewy texture and keeps them from drying out.
While the bars would be good all by themselves, we couldn’t pass up topping them with a fluffy buttercream frosting that has a hint of coconut extract!
And then, to give the bars a bit of texture and color, we added a light layer of toasted coconut and garnished bars with spring-colored chocolate candies.
Feel free to use your favorite chocolate candy, or even jelly beans, as a fun garnish to give these bars a seasonal flair!
Whether you need an easy dessert for a special occasion or just want something sweet to end your next meal, these coconut cookie bars won’t disappoint!
How to Make Frosted Coconut Sugar Cookie Bars
These cookie bars are just like other bars. Combine the dry ingredients. Combine the wet ingredients. And then add them together, and press it all into a pan. Super easy!
Start by preheating your oven to 350 degrees Fahrenheit. Line a 9 x 13 inch baking dish with parchment paper. Lining the pan as opposed to just spraying with non-stick cooking spray makes it easy to lift the bars out of the pan to cut.
(You can also use a 9×9 inch baking dish if you prefer thicker cookie bars with a thicker layer of frosting.)
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, or with an electric hand mixer, cream together the butter and the sugar.
Add in the egg, vanilla extract, and coconut extract. Beat until creamy.
Carefully beat in the milk. Add the dry ingredients to the wet ingredients, and beat to combine.
(Depending on the strength of your mixer, you may need to finish mixing with a wooden spoon.)
Stir in the toasted coconut.
Spread dough into your prepared baking dish. Try to evenly spread the dough so that the bars will have an even thickness throughout.
The bottom of a glass works well or placing a piece of parchment paper on top of the dough and then pressing your hand along the top to even out the dough.
Bake for 12-15 minutes, or until center is set and edges are starting to pull away from the sides of the baking dish. The edges should just be starting to turn a light golden brown.
You do not want to over-bake them or you will not get a nice, chewy texture.
Remove the baking dish to a wire rack to cool completely.
While the bars are cooling, prepare the coconut frosting. In the bowl of stand mixer, or with an electric hand mixer, cream together the butter and confectioner’s sugar.
Add in 2 Tablespoons milk and the coconut extract. Beat until creamy. Don’t be afraid to let your mixer go for a solid minute to get a nice, creamy texture.
Add additional milk, as needed, to reach desired consistency.
Spread frosting over completely cooled bars. (Make sure the bars are cool as the frosting will melt!)
Top the frosting with toasted coconut. Lightly press coconut into frosting.
If desired, top with spring-colored candies.
Cut into bars, and enjoy!
Store any leftovers in an airtight container.
Tips for Success
- For even thickness of bars throughout, make sure to smooth the batter once you have it in the pan. I like to use an offset spatula or the bottom of a glass for this. A piece of parchment paper placed over the dough and then using your hands to spread the dough also works well.
- If you prefer a thicker cookie bar and a thicker layer of frosting, make these bars in a 9×9 inch baking dish. Start checking for doneness at 15 minutes.
- Bake the cookie bars just until the bars puff and the edges appear to be pulling away from the sides of the pan. The edges should just start turning light golden. The center may appear underdone but will set as the bars cool.
- You don’t have to take the time to toast your coconut, just know that the texture will be more chewy and the coconut flavor won’t have the same nuttiness.
Love making cookie bars? More easy cookie bar recipes to try!
- Monster Cookie Bars
- Salted Dark Chocolate Pistachio Cookie Bars
- Frosted Lemon Sour Cream Cookie Bars
Frosted Coconut Cookie Bars
This easy recipe for Frosted Coconut Sugar Cookie Bars produces a chewy sugar cookie bar filled with toasted coconut and topped with a fluffy, coconut frosting with a sprinkling of toasted coconut! To make the cookie bars more festive, top with your favorite spring-colored chocolate candies or jelly beans!
Ingredients
For the Bars
- 2 1/2 Cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 Cup butter, room temperature
- 3/4 Cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/4 Cup milk
- 1/2 Cup shredded coconut, toasted
For the Frosting
- 1/2 Cup butter, room temperature
- 3 Cups confectioner's sugar
- 2-4 Tablespoons milk
- 1/2 teaspoon coconut extract
- 1 Cup shredded coconut, toasted
- Spring themed candy of your choice, if desired for garnish
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 9x13 inch baking dish with parchment paper or with aluminum foil that is sprayed with non-stick cooking spray. (You can also use a 9x9 inch baking dish.)
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar. Add in the egg, vanilla extract, and coconut extract, and beat until creamy. Beat in the milk.
- Add the dry ingredients to the wet ingredients, and beat until combined. Beat in toasted coconut.
- Spread the dough into the bottom of the prepared baking dish. Use a glass or place a piece of parchment paper over the top and spread the dough out with your hands. This will help get an even thickness to the bars.
- Bake for 12-15 minutes, or until center is set and edges just start to pull away from the sides of the baking dish. Try not to over-bake as they will dry out. (If using a 9x9 inch baking dish, baking times will be closer to 15-18 minutes.)
- Remove to a wire rack to cool.
- While cookie bars are cooling, prepare frosting. Cream together the butter and confectioner's sugar. Add in 2 Tablespoons milk and coconut extract. Beat until smooth. Add additional milk, as necessary, to achieve desired texture.
- Spread frosting over completely cooled bars. Top with toasted coconut. Lightly press coconut into frosting.
- If desired, top with candies of your choice.
- Cut into bars, and enjoy!
- Store any leftovers in an airtight container.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 32 Serving Size: 1Amount Per Serving: Calories: 169Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 122mgCarbohydrates: 25gFiber: 1gSugar: 17gProtein: 2g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. Nutrition values can vary greatly based on brand used. It should not be considered a substitute for a medical professional’s advice.
