These Coconut Sugar Cookie Bars deliver rich coconut flavor in every layer—from the soft cookie base to the coconut-scented frosting and the toasted sweetened coconut on top. They’re chewy, tender, and straightforward to make.
These coconut sugar cookie bars have been on my to-bake list for a while. Between recipe ideas and everyday life, I finally had the time to test them—and they were worth the wait. The bars are coconut-forward without being overpowering, and they deliver that irresistible soft, chewy sugar-cookie texture in an easier, pan-baked form.
If you love coconut, these bars are for you. The recipe uses coconut oil and coconut extract in both the cookie batter and the frosting, and it finishes with a generous sprinkle of sweetened coconut flakes. That combination gives a consistent coconut profile in every bite.
One of the best things about bar-style desserts is how simple they are. If you enjoy the flavor of sugar cookies but dislike rolling, cutting, and individually frosting cookies, this pan version is a great alternative. Just spread the batter in a pan, bake, top with frosting and coconut, and slice when cooled.
The bars have a tender crumb thanks to the coconut oil and eggs, while the frosting blends butter and coconut oil for a creamy, coconut-scented topping. Finish with sweetened coconut flakes for texture and extra flavor. They’re easy to slice into 24 bars, and they travel well for sharing.
Coconut Sugar Cookie Bars
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Ingredients
Cookie Batter:
- ¾ cup (170 g) coconut oil, room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (30 g) powdered sugar
- 2 large eggs
- 2 tsp coconut extract
- 2 ¼ cups (270 g) all-purpose flour, (stir, spoon & level)
- 1 tsp baking powder
- ½ tsp salt
Frosting:
- ½ cup (113 g) butter, room temperature
- ½ cup (113 g) coconut oil, room temperature
- 4 cups (480 g) powdered sugar
- 1 tsp coconut extract
- ¼ cup (59 g) milk
- 1 cup (120 g) sweetened coconut flakes
Instructions
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Preheat oven to 375°F (190°C).
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In a stand mixer fitted with the paddle attachment, cream the coconut oil with granulated sugar and powdered sugar. Add the eggs and coconut extract, mixing until combined. Scrape down the bowl.
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Whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Spread the batter evenly into a greased 13×9-inch pan.
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Bake at 375°F for 12–20 minutes, depending on your pan, until the bars are set but not browned. Allow to cool completely in the pan.
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Make the frosting: Beat the butter and coconut oil until smooth and fluffy. Add 2 cups of powdered sugar and mix, then add the remaining 2 cups, the coconut extract, and the milk. Spread the frosting over the cooled bars and sprinkle with sweetened coconut flakes. Cut into 24 bars (4 by 6).
Notes
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