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+ servings
A coconut sugar cookie bar on a square of parchment paper.
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5 from 1 vote

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!
Prep Time20 minutes
Cook Time17 minutes
Total Time37 minutes
Course: Dessert
Cuisine: American
Servings: 15 servings
Calories: 410kcal
Author: Amy Nash

Ingredients

Bars

  • ½ cup salted butter, softened
  • ¾ cup granulated sugar (150g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • ¼ cup sour cream, room temperature
  • 2 cups cake flour* (238g)
  • 1 ½ Tablespoons cornstarch
  • ½ teaspoon baking powder
  • ½ 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.
  • Add egg, vanilla, and coconut extracts and mix until well blended.
  • Add sour cream and beat until fully combined.
  • Incorporate dry ingredients, mix until just combined.
  • 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.
  • Add powdered sugar, vanilla, and coconut extracts, salt, and 2 Tablespoons of heavy cream.
  • Beat until desired consistency is attained, thinning with more cream if needed.
  • Spread onto bars and top with shredded 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 ¼ cup of the total flour with an additional ¼ 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 ¼ 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