Frosted Coconut Sugar Cookie Bars

[Shoshanna]

Frosted Coconut Sugar Cookie Bars





PREP TIME

20 mins

COOK TIME

17 mins

TOTAL TIME

37 mins
SERVINGS

15 servings



INGREDIENTS


Bars

▢½ cup salted butter, softened

▢¾ cup granulated sugar (150g)

▢1 large egg, room temperature

▢1 teaspoon vanilla extract

▢1 teaspoon coconut extract

▢¼ cup sour cream, room temperature

▢2 cups cake flour* (238g)

▢1 ½ Tablespoons cornstarch

▢½ teaspoon baking powder

▢½ teaspoon salt

Frosting

▢1 cup salted butter, softened

▢3 cups powdered sugar

▢1 teaspoon vanilla extract

▢1 teaspoon coconut extract

▢Pinch of salt

▢2-4 Tablespoons heavy cream or milk

▢1 cup shredded sweetened coconut, for topping


INSTRUCTIONS



Preheat the oven to 350℉. Line a 9”x13” pan with parchment paper. Set aside.


In a large mixing bowl, cream butter and sugar together with a hand mixer.


Add egg, vanilla, and coconut extracts and mix until well blended.


Add sour cream and beat until fully combined.


Incorporate dry ingredients, mix until just combined.


Drop batter but large spoonfuls into the prepared dish. Batter will be very thick. Spread batter evenly for uniform baking.


Bake for 18-20 minutes or until the edges are slightly browned. Don’t overbake.


Cool completely before frosting.


Beat softened butter until creamy, about 1 minute.


Add powdered sugar, vanilla, and coconut extracts, salt, and 2 Tablespoons of heavy cream.


Beat until desired consistency is attained, thinning with more cream if needed.


Spread onto bars and top with shredded coconut.


NOTES

Storage: These coconut sugar cookie bars will keep will on the counter for 3-5 days in an airtight container. Don't stack them without a layer of parchment paper in between the bars to prevent them from sticking.

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