Coconut Sugar Cookie Bars
Yields 24 bars
Ingredients
Cookie Batter:
- ¾ cup (170 g) coconut oil, room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (30 g) powdered sugar
- 2 large eggs
- 2 tsp coconut extract
- 2 ¼ cups (270 g) all-purpose flour, (stir, spoon & level)
- 1 tsp baking powder
- ½ tsp salt
Frosting:
- ½ cup (113 g) butter, room temperature
- ½ cup (113 g) coconut oil, room temperature
- 4 cups (480 g) powdered sugar
- 1 tsp coconut extract
- ¼ cup (59 g) milk
- 1 cup (120 g) sweetened coconut flakes
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the coconut oil and both sugars. Add the eggs and coconut extract. Mix well. Scrape bowl.
- Combine the flour, baking powder, and salt in a bowl. Add dry ingredients to wet ingredients. Mix until just incorporated. Spread mixture evenly into a greased 13x9-inch pan.
- Bake at 375˚F for 12 to 20 minutes until just baked through. (Baking time depends on the type of pan used.) Do not wait for edges/top to brown. Cool completely.
- Make Frosting: In a large bowl, beat the butter and coconut oil until smooth and fluffy with an electric mixer. Add 2 cups of powdered sugar. Mix. Add the remaining 2 cups of powdered sugar, 1 tsp coconut extract, and ¼ cup milk. Spread over cooled bars. Sprinkle with sweetened coconut flakes. Cut into bars, 4 rows by 6 rows (making 24 pieces).
Notes
*Recipe altered from Two Peas & Their Pod