These Coconut Cookie Bars are buttery, chewy, crispy on top, and totally delicious. They’re the perfect hassle-free dessert recipe to bring to picnics, BBQs, or last minute get-togethers.
Chewy Cookie Bars with Coconut
If coconut is a favorite at your house, these Coconut Cookie Bars are for you. They’re made with an oatmeal cookie dough that’s packed with loads of shredded coconut and baked in a sheet pan until lightly golden. The smell alone is enough to get you hooked, but just wait until you bite into these chewy, buttery, cookie bars with coconut.
Unlike some coconut bar recipes, this dough doesn’t have sweetened condensed milk, chocolate chips, nuts, or graham cracker crumbs. These have an intense coconut flavor mixed with a buttery and chewy oatmeal cookie. Best of all, there's no need to scoop and cook batches of individual cookies. Just mix, bake, cut, and enjoy.
Ingredients in Coconut Cookie Bars
- Butter - you can use either salted or unsalted butter, depending on your own taste. You’ll need for the butter to be softened at room temperature so either pull it out ahead of time or soften in the microwave for 10 seconds at a time. Just be careful you don’t microwave too long or you’ll get melted butter instead.
- Brown Sugar - I usually use light brown sugar for these coconut bar cookies, but you could substitute dark brown sugar if you want a stronger molasses flavor.
- Sugar - you’ll also need regular granulated sugar.
- Eggs - any kind of large eggs will work great. It’s preferable to have them at room temperature so that they don’t shock the butter mixture.
- Vanilla Extract - pure vanilla extract has the best flavor.
- Salt - sea salt works great.
- Shredded Coconut - because this recipe is loaded with coconut, I sometimes like to use unsweetened shredded coconut. But, sweetened coconut flakes taste great, too.
- Flour - all-purpose flour works great.
- Rolled Oats - be sure to use old-fashioned rolled oats to make these cookies rather than instant oats.
- Optional: Chocolate Chips - if you’re a Mounds Bar fan, you’ll understand how delicious chewy coconut cookies are with a little chocolate added to them. If you want to add them, I suggest adding about ¾ cup of mini chocolate chips along with the shredded coconut. You can use milk chocolate, semi sweet, or even white chocolate chips.
How to Make Coconut Cookie Bars
- Mix the coconut bar cookie batter. In the bowl of a stand mixer, add the room temperature butter, brown sugar, and granulated sugar. Using the paddle attachment, cream until light and fluffy - about 3 minutes. While mixing on low speed, slowly add the eggs one at a time, scraping down the bowl as needed. Add the vanilla and salt and mix to combine. Finally, add the shredded coconut, flour, and oats to a large bowl, mix well, then add to the butter mixture and mix just until combined.
- Spread onto a prepared pan. Spread the coconut bar mixture evenly onto a greased or parchment-lined 13" x 18" baking sheet.
- Bake. Bake in a preheated oven for 25-30 minutes, or until the edges and top of the cookie bars are lightly browned and golden.
- Cool and cut into bars. Remove from the oven and let cool at room temperature before cutting into bars. Enjoy!
Frequently Asked Questions
No! Don’t try and use anything other than old-fashioned rolled oats for this recipe. Both instant oats and steel cut oats absorb liquid differently and won’t give your cookie bars the same texture.
I love using unsweetened shredded coconut for this recipe. Since there is so much coconut, it doesn’t overpower the cookie bars with sweetness. However, if all you can find is sweetened coconut, use it. We promise you’ll still love them.
The baking time will all depend on how hot your oven is, how many pans you bake at once, and how often you open the oven door to check on them. In general, if you bake this recipe at 350 degrees F, it should take between 25-30 minutes for your Coconut Cookie Bars to bake. You’ll know they are finished when they turn lightly golden brown around the edges and the top.
- Room Temperature: store in an airtight container for up to 3 days.
- Refrigerator: store in an airtight container for up to 5 days.
- Freezer: cut bars, then store in an airtight container separated by layers of parchment paper. Store frozen for up to 2 months.
Coconut Bars Recipe
- 1 cup Butter room temperature
- ¾ cup Brown Sugar
- 1½ cups Sugar
- 3 large Eggs
- 2 teaspoon Vanilla Extract
- 1 teaspoon Salt
- 4 cups Shredded Coconut
- 1 cup All-Purpose Flour
- 1 cup Old-Fashioned Rolled Oats
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, add the room temperature butter, brown sugar, and granulated sugar. Using the paddle attachment, cream until light and fluffy - about 3 minutes.
- While mixing on low speed, slowly add the eggs one at a time, scraping down the bowl as needed. Add the vanilla and salt and mix to combine. Finally, add the shredded coconut, flour, and oats and mix just until combined.
- Spread the coconut bar mixture evenly onto a greased or parchment-lined 13" x 18" baking sheet.
- Bake in a preheated oven 25-30 minutes, or until the edges and top of the cookie bars are lightly browned and golden.
- Remove from the oven and let cool at room temperature before cutting into bars. Enjoy!
More of the Best Coconut Recipes
- Easy Coconut French Toast Bake
- Coconut Chocolate Bundt Cake
- Coconut Cream Pie
- Butterscotch Coconut Cream Pie
- Coconut Pound Cake
- Homemade Coconut Macaroons
- White Chocolate and Coconut Cookies
- Coconut Macaroon Easter Nests
- Lime Coconut Sugar Cookie Bars
- Coconut Rice
- More Cookie Bar Recipes
- More Dessert Recipes
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These Coconut Cookie Bars are made with loads of sweet coconut. They are chewy, crispy on top, and so easy to make.
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