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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 Time
20 mins
Cook Time
20 mins
Total Time
37 mins
Servings: 15 servings
Calories: 410 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350℉. Line a 9”x13” pan with parchment paper. Set aside.
  2. In a large mixing bowl, cream butter and sugar together with a hand mixer.
  3. Add egg, vanilla, and coconut extracts and mix until well blended.
  4. Add sour cream and beat until fully combined.
  5. Incorporate dry ingredients, mix until just combined.
  6. Drop batter but large spoonfuls into the prepared dish. Batter will be very thick. Spread batter evenly for uniform baking.
  7. Bake for 18-20 minutes or until the edges are slightly browned. Don’t overbake.
  8. Cool completely before frosting.
  9. Beat softened butter until creamy, about 1 minute.
  10. Add powdered sugar, vanilla, and coconut extracts, salt, and 2 Tablespoons of heavy cream.
  11. Beat until desired consistency is attained, thinning with more cream if needed.
  12. 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

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

% 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.