Today we have this recipe for you for Coconut Oat Bars. This is kind of a riff off of our Oatmeal S’mores Bars, but it’s different. Basically this is a big oatmeal cookie on the bottom layer, and a coconut macaroon on the top layer. The macaroon gets nice and crispy on the outside, and a stays a little soft on the inside, while the oatmeal cookie does pretty much the same thing. I love these bars because when you put the effort in to make them they seem to last longer. I am not sure why that is. Anyway, these keep really well at room temperature and I was bringing them with me to eat after I ate my lunch and it was the perfect hit of sugar. Love these!
Raise your hand if you’re a coconut fan! Here are some more coconut recipes:
Coconut Oat Bars
Servings:
INGREDIENTS
oatmeal cookie dough
- 1 ⅔ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup unsalted butter, softened
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 ½ cups rolled oats
coconut macaroon
- 3 cups unsweetened shredded coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon almond extract
- ½ teaspoon salt
INSTRUCTIONS
- Preheat oven to 350˚F. Line a 8”x8” baking pan with parchment and set aside.
- Oatmeal cookie dough: In a mixing bowl whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In another mixing bowl, cream together butter and sugars. Add eggs and vanilla and continue to mix together. Scrape down sides of the bowl and add dry ingredients. Stir together until well combined and a dough forms. Fold in oats until fully incorporated.
- Coconut macaroon: Place all the ingredients into a mixing bowl and stir together until fully combined.
- To assemble: Press dough into the bottom of the baking dish, in an even layer. Pour macaroon mixture over the cookie dough and spread evenly over the entire surface.
- Bake in the oven for 30 to 35 minutes or until golden brown and the cookie dough cooks through.
- Allow the dish to cool, at least 30 minutes before cutting into bars and serving.
NOTES
- *Makes 1 (8”x8”) pan
Calories: 207kcal Carbohydrates: 26g Protein: 3g Fat: 10g Saturated Fat: 8g Cholesterol: 22mg Sodium: 133mg Potassium: 136mg Fiber: 2g Sugar: 16g Vitamin A: 137IU Vitamin C: 1mg Calcium: 50mg Iron: 1mg
CUISINE: Amercian
KEYWORD: cookies
COURSE: Dessert
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Hello
I made this many many time since you posted in nearly 10 yrs ago and its a hit every single time. I now wondered if this would work with gluten free flour (1:1 BOb’s red mill)
fantastic combo! an 8×8 dish is way too small – I baked mine in a 9×12 pan
Hmm, I’ve used an 8″x8″ pan every time I’ve made these, but good to know a 9″x12″ also works. Glad you enjoyed them!
Oooh I wanna make these! My hubby doesn’t like coconut, but that just means more for me! Thanks for sharing!
This sounds great! Might you or anyone else know how to convert this to a gluten free version? I have every other flour known to mankind!
Use something like Bob’s Gluten Free Flour or whatever you have that is(obviously) gluten free. Maybe almond flour?