Coconut Cookie Bark
Experience the delightful crunch and irresistible chewiness of Coconut Cookie Bark, a perfect treat for cookie lovers that captures the essence of coconut in a simple and satisfying recipe.
Ingredients
Main Ingredients
- 113 g unsalted butter, melted Ensure butter is adequately melted.
- 192 g granulated sugar, divided Divided into two portions.
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional) Use for additional coconut flavor.
- ½ tsp fine sea salt
- ½ tsp baking soda
- 128 g all-purpose flour
- 45 g finely shredded unsweetened coconut Use high-quality coconut.
Instructions
Preparation
- Heat oven to 350°F (175°C) and position rack in the center. Line a large baking tray with parchment paper.
- In a mixing bowl, blend melted butter with most of the sugar until evenly combined. Mix in vanilla, optional coconut extract, and salt until smooth.
- Add baking soda, then incorporate flour and shredded coconut. Stir gently until a thick, slightly crumbly dough forms.
- Press the mixture onto the prepared tray, shaping it into a thin round (about 10 inches wide and less than ¼ inch thick). Smooth edges with fingers if needed.
- Sprinkle the remaining sugar on top and lightly press it in.
Baking
- Bake for about 18–20 minutes, or until the surface turns golden and the cookie feels set.
- Allow it to cool completely on the baking sheet, then break into rustic pieces.
Notes
For a festive touch, dust the cookie bark with powdered sugar or sprinkle toasted coconut flakes on top. Store in an airtight container for up to 4 days.