Chewy Coconut Oat Bar Cookies with Brown Sugar
These chewy coconut bar cookies combine the rich flavors of brown sugar, vanilla, and shredded coconut with hearty rolled oats for a satisfying texture. The bars bake up golden and lightly crispy on the edges while staying tender in the center. Perfect for potlucks, bake sales, or as an afternoon treat with coffee. The large batch recipe makes plenty to share, and the simple mixing method means they come together quickly with just one bowl.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees
- 2
Cream room temperature butter with brown sugar and granulated sugar using paddle attachment until light and fluffy for about 3 minutes
- 3
Add eggs one at a time while mixing on low speed, scraping bowl as needed
- 4
Mix in vanilla and salt until combined
- 5
Add shredded coconut, flour, and oats and mix just until combined
- 6
Spread mixture evenly onto greased or parchment-lined baking sheet
- 7
Bake for 25-30 minutes until edges and top are lightly browned and golden
- 8
Cool at room temperature before cutting into bars
Tips
Make sure butter is truly at room temperature for proper creaming with the sugars
Don't overmix once you add the dry ingredients to keep bars tender
Let bars cool completely before cutting for clean edges
Good to Know
Store covered at room temperature for up to 1 week or freeze for up to 3 months
Can be made 1-2 days ahead and stored covered
Serve at room temperature, cut into squares or rectangles
Common Mistakes
Don't overbake or bars will become dry and crumbly
Ensure butter is properly softened to avoid lumpy mixture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use sweetened coconut instead of regular shredded coconut?
Yes, but reduce the sugar by 1/4 cup to compensate for the extra sweetness in the coconut.
What size should I cut the bars?
Cut into 24-30 pieces, roughly 2x3 inch rectangles, depending on your preference for portion size.
How long do these bars keep?
They stay fresh covered at room temperature for up to one week or can be frozen for three months.