Coconut Cookie Bars – Barefeet in the Kitchen Area

Chocolate and toasted coconut packed inside chewy blondies, could any dessert potentially make me better? For the minute, not a possibility. These coconut cookie bars simply plain make me delighted.

Coconut Blondies

Oh, how I enjoy blondie cookie bars. From traditional chocolate chip blondies to completely packed cookie bars with coconut and pecans, or a dark chocolate and cashew mix, there are limitless methods to make a pan of blondies additional unique.

Unless you are a coconut hater (entirely impossible to me!), you are most likely to love these coconut blondies.

I normally cut these bars little, generally so that I can keep returning into the cooking area for duplicated tastings. Plus, they are quite abundant, so smaller sized portions work well with this recipe.

Blondies with Chocolate Chips

If you enjoy bakery-style chocolate chip cookies with crisp edges and completely chewy centers (and you’re anything like me with less time on your hands with every passing day), these blondies with chocolate chips are most likely to be made more frequently than those cookies all of us enjoy a lot.

Blondies offer you the crisp edges (specifically the amazing edges pieces!) and the chewy centers of chocolate chip cookies, and they do it in less time with far less effort. No rolling or scooping is needed, simply stir the dough together and push it into the pan.

These dark chocolate coconut bars have actually made a much-loved location in our dessert lineup. The truth that the bars freeze effectively and thaw completely is simply another factor to enjoy them.

Coconut Chocolate Chip Bars

You’ll require the following ingredients to make this recipe:

• butter
• light brown sugar
• eggs
• vanilla
• flour
• salt
• shredded sweetened coconut
• dark, bittersweet, or semi-sweet chocolate chips

Coconut Cookie Bars

1. Preheat the oven to 350 ° F. Whisk together the flour and salt and reserved. Integrate the butter and brown sugar in a bowl and beat till well integrated.
2. Include the eggs and vanilla and stir well. Gradually include the flour mix. Stir in the coconut (scheduling the quantity for topping) in addition to the chocolate chips.
3. Scrape the batter into a well-greased 9 × 13 pan. Spread uniformly with a spatula. Spray the staying coconut on top.
4. Bake for 28 minutes, or till the bars are gently browned around the edges and embeded in the middle. Cool a little prior to serving.

FREEZER DIRECTIONS: Cool entirely prior to cutting them into bars if you will not be consuming them instantly. Shop in zip-close bags or an airtight container. These bars freeze magnificently.

Crunchy, chewy, sweet, and buttery pecan praline blondies are a dessert that I still yearn for numerous years later on. (They’re additional sweet, so slice them little and serve a crowd!)

And these walnut chocolate chip blondies are an ideal balance of tastes, not a fan of walnuts? Simply swap in pecans.

For something a little additional off the beaten course, attempt Biscoff blondies, white chocolate macadamia nut, or these mouthwatering apple blondies.

Nevertheless you pick to make them, blondie cookie bars are never ever a bad concept!