Frosted Coconut Sugar Cookie Bars
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5.0
3 reviews
Excellent
Frosted Coconut Sugar Cookie Bars
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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!
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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
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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 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 Information
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Calories
410kcal
(21%)
Carbohydrates
50g
(17%)
Protein
3g
(6%)
Fat
23g
(35%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
260mg
(11%)
Potassium
56mg
(2%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
637IU
(13%)
Vitamin C
0.1mg
(0%)
Calcium
24mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 15servings
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 260mg | 11% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 637IU | 13% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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