Almond Coconut Cookie Bars
My almond coconut cookie bars are tender and have an amazing buttery taste. The sliced almonds give an amazing crunchy feeling and all the coconut flakes make this easy-to-bake-recipe even more addictive!
Servings: 12 cookie bars
Calories: 238kcal
Ingredients
- 12 tablespoon butter room temperature (1 ½ sticks)
- ¾ cup powdered sugar
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup shredded coconut
- ½ cup almonds sliced or crushed
Instructions
- Line a rectangular baking pan with parchment paper or grease it with butter/cooking spray.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add coconut and almonds and beat until combined.
- Add flour and salt. Beat until the mixture comes together in a dough.
- With your fingers, pat the dough evenly into the 13x9 inches baking pan. Poke it all over with a fork.
- Freeze the dough for one hour.
- Preheat your oven to 325F.
- Bake for 30 to 35 minutes, or until the edges are golden brown and the center is light golden brown.
- Allow to cool for 30 minutes or until they’re only warm to the touch.
- Using foil as handles, lift the shortbread out of the pan. Cut into squares.
- Store after it's completely cooled.
Nutrition
Serving: 1g | Calories: 238kcal | Carbohydrates: 22g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 227mg | Fiber: 1g | Sugar: 9g