Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
- Prepare the Cookie Base: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Spread the Dough: Press the cookie dough evenly into the prepared baking pan to form the base layer.
- Make the Coconut Filling: In a medium mixing bowl, combine the shredded coconut and sweetened condensed milk until well mixed. Spread the coconut mixture evenly over the cookie base.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and the coconut layer is set.
- Prepare the Chocolate Topping: While the bars are baking, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Alternatively, you can melt the chocolate chips in a saucepan over low heat, stirring constantly.
- Top with Chocolate: Once the bars are done baking, remove them from the oven and immediately pour the melted chocolate over the top, spreading it evenly with a spatula.
- Cool and Set: Allow the bars to cool completely in the pan before lifting them out using the parchment paper overhang. Once cooled, cut into squares or bars.
Tips and Tricks
- Room Temperature Ingredients: Ensure the butter and eggs are at room temperature before starting to ensure even mixing and a smooth dough.
- Pressing the Dough: Use the back of a spoon or the bottom of a measuring cup to press the dough evenly into the pan.
- Chocolate Layer: For a smoother chocolate layer, let the bars cool slightly before adding the melted chocolate.
Recipe Variations
- Dark Chocolate: Use dark chocolate chips instead of semi-sweet for a richer flavor.
- Almond Joy Style: Add 1/2 cup of chopped almonds to the coconut mixture for an Almond Joy-inspired variation.
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version of these bars.
Storing Leftovers
Store leftover Coconut Bounty Cookie Bars in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate them for up to 2 weeks or freeze them for up to 3 months. To thaw, leave them at room temperature for a few hours or overnight.