Coconut Chocolate Chip Cookie Bars
These Coconut Chocolate Chip Cookie Bars are a fresh twist on classic magic cookie bars. With a buttery crust and a gooey coconut-chocolate filling, they're the perfect treat for satisfying your sweet tooth!
Equipment
- 9- by 13-inch baking pan
- Parchment paper
- medium mixing bowl
- Whisk
- microwave safe bowl
- Large bowl
- cooling rack
Ingredients
- 2 ½ cups flour divided
- 1/4 teaspoon fine sea salt
- 1 ¼ cup packed brown sugar divided
- 1 ¼ cup butter divided
- 3 large eggs
- 1 can 14 ounce sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- 4 cups sweetened shredded coconut divided
Instructions
- Preheat the oven to 350F degrees.
- Line a 9- by 13-inch baking pan with parchment paper so that the paper extends up the sides of the pan.
- In a medium mixing bowl, whisk together 2 cups of the flour, 1 cup of the brown sugar, and the salt. In a small microwave safe bowl, melt the butter in the microwave. Stir the melted butter into the flour mixture until well combined.
- Press the crust mixture into the bottom of the parchment paper lined baking pan. Bake at 350F for 12-15 minutes until lightly browned. Remove from the oven and cool for 10 minutes.
- Reduce the oven temperature to 325F degrees.
- In a large bowl whisk together the remaining ½ cup of flour, ¼ cup of the brown sugar, 3 eggs, 1 can of sweetened condensed milk, and the vanilla extract. Melt the remaining ¼ cup of butter in the microwave in a microwave safe bowl, then stir into the filling mixture.
- Add the semisweet chocolate chips and 3 cups of the shredded coconut; stir well.
- Pour the filling mixture over the baked crust. Sprinkle the top with the remaining 1 cup of coconut.
- Bake the coconut bars as 325F for 30 minutes, until golden brown on top.
- Cool the bars in the pan for 10 minutes, then carefully remove from the pan by lifting the sides of the parchment paper and moving the bars to a cooling rack. Cool completely to room temperature, then cut into 24 bars and serve.
Notes
Storage directions: Cool the bars completely before storing. Wrap them tightly in plastic wrap and store in an airtight container at room temperature for up to 3 days. Or place the container in the refrigerator and store for up to one week.
Freezing directions: To freeze, pre-cut the coconut chocolate chip cookie bars and wrap tightly in plastic wrap. Place in a tightly sealed freezer-safe container. They'll keep well for up to 2 months. (Pre-cutting before freezing lets you thaw only what you need.)
Thawing directions: Thaw the bars, still wrapped, at room temperature for 1-2 hours before serving.
Nutrition
Serving: 1barCalories: 303kcalCarbohydrates: 32gProtein: 3gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 46mgSodium: 152mgPotassium: 133mgFiber: 2gSugar: 20gVitamin A: 329IUVitamin C: 0.1mgCalcium: 24mgIron: 2mg
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