Coconut Sugar Cookie Bars

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 tsp Baking powder
  • 2 1/2 cups Flour
  • 4 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 4 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Coconut oil, soft

• Nuts & Seeds

  • 1 cup Coconut, sweetened
  • 2 tsp Coconut extract

• Dairy

  • 5 tbsp Butter
  • 3 tbsp Milk
  • 2 tbsp Sour cream

Found on lmld.org

Description

Ingredients

• 2½ cups flour
• ½ tsp baking powder
• ½ tsp salt
• ½ cup coconut oil, soft
• 1 cup sugar
• 1 large egg
• 2 TBS sour cream
• 1 tsp coconut extract
• 1 tsp vanilla extract
• 5 TBS butter, softened
• 3 TBS milk
• 1 TBS vanilla
• 1 tsp coconut extract
• 4 cups powdered sugar
• 1 cup shredded sweetened coconut, divided

Directions

• Preheat your oven to 375 degrees.
• In a medium sized bowl, combine your flour, baking powder and salt. Set aside.
• In a large bowl, cream together your coconut oil and sugar for about 3 minutes until light and fluffy.
• Add in your egg, sour cream, coconut, and vanilla extract and stir until combined.
• Slowly add in your flour mixture while stirring until everything is combined. Dough is crumbly.
• Press the dough into a greased 9x13 baking pan and spread out evenly.
• Bake for 14-15 minutes until edges are barely a golden color.
• Allow to cool completely.
• Meanwhile mix together your butter, milk, vanilla extract, coconut extract and powdered sugar for your frosting until nice and creamy. Fold in about ⅓ - ½ cup of shredded coconut into your frosting.
• Spread your frosting evenly over the top of your cooled cookie bars.
• Sprinkle remaining shredded coconut evenly over the top.
• Slice into squares and serve.