Toasted Coconut Cookie Bars
These dense and chewy cookie bars are full of coconut and butterscotch flavors and make the perfect, sweet treat.
Ingredients
- 1 1/2 cups unsweetened flaked coconut
- 1/2 cup Vital Farms Unsalted Butter
- 1 cup light brown sugar or coconut sugar
- 1/4 cup cashew butter
- 2 Vital Farms Eggs room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups blanched almond flour
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 °F. Line a 8×8-inch baking dish with parchment and set aside.
- Add 1 ¼ cups of the flaked coconut to a skillet, and cook over medium-low heat, stirring occasionally, until golden brown. This should take 5 minutes or so. Set aside.
- Add the butter to a saucepan over medium heat, and cook, swirling often, until it has turned a deep golden-brown color and smells nutty. Set aside to cool slightly before preparing the batter.
- Add the brown butter, coconut sugar, and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer. Beat on medium for a minute or so, until well mixed. Add in the eggs and beat on medium-high for two minutes.
- Add the almond flour and salt to the mixer, and combine on low speed until the flour is just incorporated. Add the toasted coconut and stir again just to combine.
- Add the batter to the prepared baking pan, and spread it into an even layer. Sprinkle over the reserved 1/4 cup of untoasted coconut and bake for 25-30 minutes, until the edges begin to pull away from the pan, and the center is set.
- Place the pan on a wire rack, and allow to cool to room temperature before slicing. Cut into 9 bars, and enjoy immediately, or store in an airtight container for up to 3 days.
