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Almond Coconut Cookie Bars

Almond Coconut Cookie Bars

Chewy almond coconut cookie bars with a buttery shortbread crust and golden coconut almond topping
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16

INGREDIENTS

Pan

  • nonstick cooking spray
  • parchment paper.

Crust

  • 1.5 cups all purpose flour
  • ½ cup almond flour
  • ½ cup granulated sugar
  • ¼ cup light brown sugar packed
  • ½ tsp baking powder
  • ¼ tsp fine salt
  • ¾ cup unsalted butter melted
  • 1 tsp almond extract.

Topping

  • 1 14 oz can sweetened condensed milk
  • 2 cups shredded coconut sweetened
  • 1 cup sliced almonds
  • 1 tsp vanilla extract
  • ¼ tsp fine salt.

Optional

  • ½ cup semisweet chocolate chips.

INSTRUCTIONS

Prep and Crust

  • heat oven to 350 F
  • line a 9x13 inch pan with parchment leaving overhang and lightly grease
  • whisk all purpose flour almond flour sugars baking powder and salt
  • stir in melted butter and almond extract until evenly moistened and crumbly
  • press firmly into an even layer in the pan.

Topping and Bake

  • bake crust until set and lightly golden at edges 12 to 15 minutes
  • stir sweetened condensed milk coconut almonds vanilla and salt until combined and fold in chocolate chips if using
  • spread topping evenly over hot crust and press lightly
  • bake until topping is golden and set 15 to 18 minutes
  • cool completely in pan at least 60 minutes then chill 30 minutes for clean cuts
  • lift out and slice into bars.

Notes

1. Use unsweetened coconut to reduce sweetness and add 1 to 2 tbsp sugar if desired 2. swap almond flour with additional all purpose flour if needed 3. toast almonds for deeper flavor 4. store airtight up to 5 days or freeze up to 2 months

Nutrition

Calories: 225kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g