I am a huge fan of the blondie style of cookie bar. They are right up there with brownies in my estimation! Both have the moreish chewy texture that we all love, but blondies have a really delicious caramel/toffee flavor!
It is the brown sugar in blondies that give them that lovely chewy texture and caramel flavor, whereas in brownies, the flavor comes from the addition of melted chocolate or cocoa powder.
If you are a fan of coconut, then you will fall in love with these delicious bars. The coconut inside the blondie stays all lovely and chewy, almost macaroon-like.
The coconut which is sprinkled on top gets all nutty and toasty! A most wonderful combination of textures and flavors!
I adapted this Blondie recipe from one that I got in an e-mail the other day from Barefoot in the Kitchen. The original recipe made a 9 by 13-inch pan. My version makes an 8-inch square version.
If you are wanting the larger recipe, do check out Mary's page for the full list of ingredients. If you are like me and are a small family, this recipe is more than ample!
WHAT YOU NEED TO MAKE COCONUT COOKIE BARS (SMALL BATCH)
Simple baking ingredients. These bars use things that we all have in our kitchens most of the time anyways!
- 1/2 cup (115g) butter, melted
- 1 cup (150g) soft light brown sugar
- 1 large free range egg
- 1/2 TBS vanilla
- 1 cup (140g) plain all purpose flour
- pinch salt
- 1 1/4 cups (95g) shredded sweetened coconut, divided
- scant cup (170g) dark, bittersweet, or semi-sweet chocolate chips
I just use regular salted butter and actually Mary didn't specify one way or another. There is also only a pinch of salt in the recipe. You do need a little bit as the salt helps to enhance the caramel like sweetness of the blondie.
You can use dark, bittersweet or semisweet chocolate chips. I like to buy the best chocolate chips that I can afford. Usually I buy the Kirkland brand. I just think they are really good chocolate chips.
Shredded coconut is long strands of grated coconut. They are still a bit dry, but not as dry as desiccated coconut. I suppose you could use sweetened desiccated coconut for this if that is all you can find, but I really recommend you using coconut with longer strands.
In the UK you can get shredded coconut on Amazon. I found several different kinds. You can also find it at Morrisons.
HOW TO MAKE YOUR OWN SWEETENED SHREDDED COCONUT
If you can't find sweetened shredded coconut you can absolutely use the unsweetened with a few additions. Unsweetened coconut is too dry for most sweet baked goods and its not sweet enough. Adding more sugar and honey to the recipe without actually sweetening the coconut itself just does not work.
For one cup (75g) of coconut, measure 4 TBS of water and 4 tsp of sugar into a small saucepan. Bring to the boil, stirring until the sugar has completely dissolved. Remove from the heat and stir in the coconut. Leave to stand until the sugar syrup has been completely absorbed.
Presto! Once totally cold you have sweetened shredded coconut that you can use in any baking recipe requiring this specific ingredient!
HOW TO MAKE COCONUT COOKIE BARS (SMALL BATCH)
These are one of the easiest cookie bars to make. Everything just gets stirred together and spread in a baking tin! It is important to use the right size tin for perfect results.
Preheat the oven to 350*F/180*C/gas mark 4. Butter an 8-inch square baking tin and line with baking paper, leaving enough of an over-hang to lift the squares out with when cold.
Combine the melted butter and brown sugar in a bowl, beating well together. Beat in the egg and vanilla. Stir in the salt.
Add the flour slowly until all mixed in. Stir in 1 cup (75g) of the coconut and the chocolate chips.
Spread the dough into the prepared baking tin evenly, leveling it off. Sprinkle the remaining coconut over top.
Bake in the preheated oven for 30 minutes, (mine took an extra 5 minutes) or until the bars are golden brown around the edges and set in the center. Leave to cool in the tin before lifting out and cutting into bars.
These coconut cookie bars were incredibly moreish and delicious. Nice and chewy. A bit sweet, but that's why they go so well with milk!
They also freeze beautifully. I wrap each bar individually and then pop them into an airtight zip lock baggie. That way I can take one out whenever I am wanting a little bit of a treat!
Looking for more small batch baking recipes? Why not check out these!
SMALL BATCH CHOCOLATE CHIP BARS - Your favorite cookie in a bar. I bake these in a loaf tin lined with baking paper to remove the finished bars with ease. I cut them into triangles for interest, but they can also be cut into fingers. Crisp, buttery and deliciously loaded with chocolate chips!
SMALL BATCH BAKEWELL BLONDIES - These are my all time favorite cookie bars. With a brown sugar blondie base, studded with white chocolate chips and almond flavors, they are topped with sweet raspberry jam, flaked toasted almonds and a sweet almond glaze. Irresistible!
Yield: 8
Author: Marie Rayner
Coconut Cookie Bars (small batch)
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Semi-sweet chocolate and toast coconut stuffed inside a chewy moreish blondie. These are fabulous with an ice cold glass of milk.
Ingredients
- 1/2 cup (115g) butter, melted
- 1 cup (150g) soft light brown sugar
- 1 large free range egg
- 1/2 TBS vanilla
- 1 cup (140g) plain all purpose flour
- pinch salt
- 1 1/4 cups (95g) shredded sweetened coconut, divided
- scant cup (170g) dark, bittersweet, or semi-sweet chocolate chips
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter an 8-inch square baking tin and line with baking paper, leaving enough of an over-hang to lift the squares out with when cold.
- Combine the melted butter and brown sugar in a bowl, beating well together. Beat in the egg and vanilla. Stir in the salt.
- Add the flour slowly until all mixed in. Stir in 1 cup (75g) of the coconut and the chocolate chips.
- Spread the dough into the prepared baking tin evenly, leveling it off. Sprinkle the remaining coconut over top.
- Bake in the preheated oven for 30 minutes, (mine took an extra 5 minutes) or until the bars are golden brown around the edges and set in the center. Leave to cool in the tin before lifting out and cutting into bars.
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