Description
Delight in these rich and chewy Coconut Chocolate Chip Cookie Bars, featuring a buttery cookie crust topped with a luscious layer of sweetened condensed milk filling, semisweet chocolate chips, and toasted shredded coconut. Perfectly baked to golden perfection, they offer a wonderful combination of textures and flavors in every bite.
Ingredients
Crust
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/4 teaspoon fine sea salt
- 1 cup (1/2 cup + 1/2 cup) unsalted butter, divided, melted
Filling and Topping
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 3 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- 4 cups sweetened shredded coconut, divided (3 cups for filling, 1 cup for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9-by-13-inch baking pan with parchment paper, ensuring the paper extends up the sides for easy removal later.
- Make the Crust Mixture: In a medium bowl, whisk together 2 cups of flour, 1 cup of brown sugar, and the salt. Melt 1/2 cup of butter in the microwave, then stir it into the flour mixture until fully combined.
- Press and Bake Crust: Press the crust mixture evenly into the bottom of the prepared pan. Bake at 350°F for 12-15 minutes or until lightly browned. Remove from the oven and let cool for 10 minutes.
- Reduce Oven Temperature: Lower the oven temperature to 325°F (163°C) for baking the filling.
- Prepare Filling Mixture: In a large bowl, whisk together the remaining 1/2 cup flour, 1/4 cup brown sugar, eggs, sweetened condensed milk, and vanilla extract until smooth. Melt the remaining 1/4 cup butter, then stir it into the filling mixture.
- Add Chocolate Chips and Coconut: Stir in the semisweet chocolate chips and 3 cups of shredded coconut until well incorporated.
- Assemble Bars: Pour the filling over the cooled crust, spreading it evenly. Sprinkle the remaining 1 cup of shredded coconut over the top for a crunchy finish.
- Bake the Bars: Bake at 325°F for 30 minutes, or until the top is golden brown and set.
- Cool and Slice: Let the bars cool in the pan for 10 minutes, then use the parchment paper to lift them out onto a cooling rack. Allow to cool completely before slicing into 24 bars and serving.
Notes
- For easier removal, ensure the parchment paper extends well beyond the pan edges.
- Use unsalted butter to control the saltiness.
- These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To intensify the coconut flavor, lightly toast the shredded coconut before adding it to the filling and topping.
- Cut bars with a sharp knife and wipe clean between cuts for neat slices.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
