Coconut Sugar Cookie Bars

These sugar cookie bars are perfectly coconutty, with a coconut cookie crust and a creamy coconut frosting too. So delicious! With a coconut sugar cookie base, coconut frosting and topped with shredded coconut these coconut sugar cookie bars are the perfect dessert for all coconut lovers!



The sugar cookie base is made with coconut extract and coconut oil (instead of butter). And then the frosting is perfectly coconutty too with more coconut extract and lots of shredded coconut. You can use coconut oil in the frosting instead of butter if you want, and you can also use coconut milk instead of cow’s milk too. Most of the flavor comes from the coconut extract.

Ingredients:
    For the Bars:
  • 2½ cups flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup coconut oil, soft
  • 1 cup sugar
  • 1 large egg
  • 2 TBS sour cream
  • 1 tsp coconut extract
  • 1 tsp vanilla extract

    For the Frosting:
  • 5 TBS butter, softened
  • 3 TBS milk
  • 1 TBS vanilla
  • 1 tsp coconut extract
  • 4 cups powdered sugar
  • 1 cup shredded sweetened coconut, divided

Get the full recipe and instructions here >> Coconut Sugar Cookie Bars @ lmld.org

Comments

Post a Comment

Popular posts from this blog

No-Knead Crusty White Bread

Image
The most basic of all no-knead loaves, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till you're ready to bake. About 90 minutes before you want to serve bread, grab a handful of dough, shape it, let it rise, then bake for 30 minutes. The result? Incredible, crusty artisan-style bread. If you're a first-time bread-baker, you'll never believe this bread came out of your own oven. if you're a seasoned yeastie, you'll love this recipe's simplicity. No-Knead Crusty White Bread Yield: 3 or 4 loaves, depending on size. Ingredients: 3 cups lukewarm water 6 1/2 to 7 1/2 cups Unbleached All-Purpose Flour* 1 tablespoon salt 1 1/2 tablespoons instant yeast *The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the c...
Read more

Churro Apple Pie Bowls + Caramel Sauce

Image
I’m pulling these out of the oven and they worked! My house smells like fall. The apple pie filling is to die for too. Got my churro fix and my pie fix all in one. And they’re so crispy! But I have to say, I made these bowls the first you you posted them and they stuck to the pan which I thought was from the type of spray I used. Using butter to grease them is so much better! The ultimate pie! CHURRO Apple Pies: where TWO desserts become one! Apple pie filling is served in Churro bowls instead of the traditional pie pastry, and drizzled with an easy, homemade caramel sauce, to make the most incredible dessert! Ingredients 6 Churro Bowls (using this recipe)   Apple Pie Filling: (or use store bought) 5 large apples (red or granny smith -- your choice), diced into ½-inch pieces 2 tablespoons fresh squeezed lemon juice 1¼ cup water 3 tablespoons cornstarch ½ cup brown sugar 1 teaspoon ground cinnamon pinch of nutmeg   Easy Caramel Sauce: (or use store bought) 1 cup brown sugar ¼ c...
Read more

Perfect Lemon Bars

Image
I just made these. They came out perfect. I baked them on parchment paper and they are easy to take out. turned out so delicious! everyone loved them. Love lemons in baking, gives it a freshness that is hard to achieve in baking otherwise. everyone loved them. Smooth, tangy lemon filling baked on a shortbread crust and dusted with powdered sugar. INGREDIENTS    For the crust 1 cup butter, room temperature ½ cup powdered sugar 2 cups all purpose flour    For the filling 6 large eggs, room temperature 3 cups granulated sugar 2 tablespoons lemon zest 1 cup fresh lemon juice 1 cup all purpose flour powdered sugar, for dusting Get the full recipe and instructions here >> Perfect Lemon Bars @ chocolatewithgrace.com 
Read more