Coconut Bar Cookies
Chewy coconut bar cookies layered with chocolate chips and walnuts offer a delightful combination of sweet, nutty, and coconut flavors, perfect for satisfying dessert cravings.
Ingredients
Instructions
- Line a 13 x 9-inch pan with aluminum foil and lightly grease it.
- Combine margarine, light brown sugar, and egg in a food processor and whirl until creamy.
- Add flour and 1 cup of chopped walnuts, pulse just until combined and still in clumps.
- Press the mixture evenly into the prepared pan with floured fingers.
- Bake in a 375°F oven for 15 minutes or until edges are golden. Cool in the pan on a rack.
- Sprinkle semi-sweet chocolate chips, shredded coconut, and remaining walnuts on top of the cooled layer.
- Pour sweetened condensed milk over the toppings.
- Bake at 375°F for an additional 20 minutes or until golden brown. Cool in the pan before cutting.
Tips & Substitutions
For a lighter version, substitute half of the margarine with unsweetened applesauce. If you prefer a nut-free option, you can replace the walnuts with additional chocolate chips or sunflower seeds. Make sure to use sweetened shredded coconut for the best texture and flavor. If you don't have a food processor, a hand mixer will work for combining the ingredients.
Serving Suggestions
These Coconut Bar Cookies are delightful on their own but can be enhanced with a scoop of vanilla ice cream on the side. They also pair beautifully with a cup of coffee or tea. For a festive touch, serve them during gatherings alongside American recipes like Butterscotch Bran Cookies or Martha'S Banana Pudding.
Storage & Reheating
Store leftover Coconut Bar Cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to 2 weeks. To reheat, simply warm them in a microwave for 10-15 seconds, or enjoy them cold for a chewy treat.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Bar Cookies contains roughly 461 calories, with 7g protein, 39g carbohydrates, and 33g fat. It is a good source of protein (14% of the Daily Value) and iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh coconut in this recipe?
Yes, you can use fresh grated coconut, but ensure it's unsweetened. Fresh coconut may alter the texture slightly, so you might need to adjust the baking time. Drier coconut is typically recommended for better results in baked goods.
How do I know when the cookies are done baking?
The cookies are done when the top is golden brown and the edges are slightly crispy. Keep an eye on them during the last few minutes of baking to prevent overcooking. Let them cool in the pan for the best texture before cutting.
Can I freeze these cookies?
Absolutely! These cookies freeze well. Wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe container. They can be stored in the freezer for up to 3 months. Thaw them at room temperature or microwave them briefly before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).