Frosted Coconut Sugar Cookie Bars
These delicious Coconut Sugar Cookie Bars are frosted with a coconut frosting and topped with even more sweetened shredded coconut for a tropical treat! They are soft, sweet, and great for parties or potlucks!
Servings: 15 servings
Ingredients
Bars
- 1/2 cup salted butter softened
- 3/4 cup granulated sugar (150g)
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/4 cup sour cream room temperature
- 2 cups cake flour* (238g)
- 1 1/2 Tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Frosting
- 1 cup salted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- Pinch of salt
- 2-4 Tablespoons heavy cream or milk
- 1 cup shredded sweetened coconut for topping
Instructions
- Preheat the oven to 350℉. Line a 9”x13” pan with parchment paper. Set aside.
- In a large mixing bowl, cream butter and sugar together with a hand mixer.1/2 cup salted butter, 3/4 cup granulated sugar
- Add egg, vanilla, and coconut extracts and mix until well blended.1 large egg, 1 teaspoon vanilla extract, 1 teaspoon coconut extract
- Add sour cream and beat until fully combined.1/4 cup sour cream
- Incorporate dry ingredients, mix until just combined.2 cups cake flour*, 1 1/2 Tablespoons cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- Drop batter but large spoonfuls into the prepared dish. Batter will be very thick. Spread batter evenly for uniform baking.
- Bake for 18-20 minutes or until the edges are slightly browned. Don’t overbake.
- Cool completely before frosting.
- Beat softened butter until creamy, about 1 minute.1 cup salted butter
- Add powdered sugar, vanilla, and coconut extracts, salt, and 2 Tablespoons of heavy cream.3 cups powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon coconut extract, Pinch of salt, 2-4 Tablespoons heavy cream or milk
- Beat until desired consistency is attained, thinning with more cream if needed.
- Spread onto bars and top with shredded coconut.1 cup shredded sweetened coconut
Notes
- Storage: These coconut sugar cookie bars will keep will on the counter for 3-5 days in an airtight container. Don't stack them without a layer of parchment paper in between the bars to prevent them from sticking.
- Freezing: The frosted bars can be frozen for about 2 months in an airtight container. Place a piece of parchment paper between layers of bars so they don't stick together. Thaw on the counter for an hour or two before serving.
- Cake flour: You can use regular all-purpose flour in place of the cake flour in this recipe but the bars won't be quite as soft and fluffy. Or replace 1/4 cup of the total flour with an additional 1/4 cup of cornstarch for an easy cake flour substitute.
- Omitting coconut extract: You can leave out the coconut extract from the frosting for less of an artificial coconut taste, if preferred.
- Coconut milk: Instead of heavy cream for the frosting, consider using coconut milk for even more natural coconut flavor.
- Toasting coconut: Spread 1/4 to 1 cup of coconut in a single layer on a baking sheet and toast in a 350°F for 8-12 minutes, watching it closely so it doesn't burn. You might want to stir it halfway through baking to be sure it toasts evenly.
Nutrition
Calories: 410kcal | Carbohydrates: 50g | Protein: 3g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 260mg | Potassium: 56mg | Fiber: 1g | Sugar: 36g | Vitamin A: 637IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.4mg
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