IN THE KITCHEN WITH TONI AND FRIENDS
HEALTHY AND DELICIOUS
RECIPES
Coconut Chocolate Chip
Cookie Bars
Prep time: 20 min
Cook time: 20 min
Yield: 25 cookies
INGREDIENTS:
Cookie Bars
2 Eggland's Best Eggs (large)
1 (14 ounces) bag sweetened coconut flakes, plus more for topping
2 cups dark chocolate chips
2 cups almond milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon Himalayan pink salt
1 cup unsalted butter, melted and cooled
1 cup dark brown sugar, packed
Glaze
2 cups confectioners' sugar
6 tablespoons heavy cream
1 teaspoon vanilla extract
DIRECTIONS:
Cookie Bars
Preheat the oven to 350 F. Line a 13-by-9 baking sheet with aluminum foil. In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, stir together the coconut flakes and chocolate chips. Add in the almond milk, vanilla extract, flour, salt, melted butter, brown sugar and eggs and beat until combined. Pour batter into the prepared baking sheet and bake for 30-35 minutes or until the bars begin turning golden brown and a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes.
Glaze
In a medium mixing bowl, whisk together the confectioners' sugar, heavy cream and vanilla until smooth. Gently spread over the cooling bars. Top with toasted coconut and allow to cool completely before eating. Tip: Try cutting the bars up and placing them in the refrigerator, they taste even better cold!