Toasted Coconut Swig Cookie Bars
 
Prep time
Cook time
Total time
 
The perfect sugar cookie bar for coconut lovers. A hint of coconut in the cookie base, coconut frosting, and a topping of perfectly toasted coconut! These are a coconut lover's dream dessert!
Author:
Recipe type: Dessert/Cookie Bar
Serves: 20-24 bars
Ingredients
  • ½ cup softened butter
  • ¼ cup + 2 Tbsp canola or vegetable oil
  • ½ cup + 2 Tbsp granulated sugar
  • ¼ cup + 2 Tbsp powdered sugar
  • 1 egg
  • 1 Tbsp water
  • ½ tsp vanilla extract
  • ½ tsp coconut extract
  • 2¾ cup all-purpose flour
  • ½ tsp salt
  • ½ tsp baking powder
  • 1/16 tsp baking soda
  • ½ cup shredded coconut (optional)
  • 1 tbsp granulated sugar for sprinkling on top of dough before baking
  • 1¼ cup shredded coconut, toasted (for topping)
  • FROSTING RECIPE:
  • ½ cup softened butter
  • 3 cup powdered sugar
  • 1 ounce cream cheese (optional)
  • ½ tsp coconut extract
  • pinch of salt
  • 2-3 tbsp milk or cream
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease a 9x13 pan and set aside.
  3. Using a stand mixer, thoroughly cream butter, oil, granulated sugar, and powdered sugar until combined.
  4. Add egg, water, vanilla extract, and coconut extract. Mix until well combined.
  5. Next, add flour, salt, baking powder, and baking soda. Mix for approx. 1 minute or until completely combined.
  6. Spread/press the cookie mixture evenly into the greased 9x13 pan.
  7. Evenly sprinkle 1 tbsp of sugar over the uncooked bars before placing them in the oven.
  8. Bake at 350 degrees for 14-16 minutes or until edges are just barely turning a light brown. Do not overbake or the bars will be dry. My oven takes 16 minutes.
  9. Let cool completely and frost with the frosting recipe and top with toasted coconut before cutting and serving.
  10. DIRECTIONS FOR FROSTING:
  11. Place butter, powdered sugar, cream cheese (optional), salt, and coconut extract in a medium-sized mixing bowl. Mix with a hand mixer or whisk. Add in the milk or cream until nice and smooth.
  12. Spread the frosting evenly over the completely cooled cookie bars.
  13. Once the bars are frosted, top with toasted coconut.
  14. *TO TOAST THE COCONUT: Place 1¼ cup coconut in a glass microwave-safe bowl. Make sure the bowl is big enough that you will be able to stir the coconut without spilling it over the edge.
  15. Place the bowl of coconut into the microwave and microwave for 1 minute. Take out and stir well.
  16. Return the bowl of coconut to the microwave and cook for 20-30 seconds, take out, and stir well.
  17. Repeat that step of heating for 20-30 seconds and stirring until coconut reaches desired toastiness. Make sure coconut is completely cooled before sprinkling onto the frosting. (I like to toast the coconut while the bars are cooking.)
  18. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/toasted-coconut-swig-cookie-bars/