epicurious5.0
Coconut Cookie Bark
Part chewy macaroon, part crispy shortbread, this big ol’ cookie has it all. The coconut extract is optional but adds lots of delicious flavor.
👥 10 Servings👤 Yossy Arefi📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●pan
📝 Preparation Steps
1
Position a rack in the center of the oven and preheat to 350ºF. Line a large, rimmed baking sheet with parchment paper.
2
In a large bowl, combine the melted butter and ⅔ cup (167 g) of the sugar and whisk until well combined, about ⏱️ 30 seconds.
3
Add the coconut extract (if using), vanilla, and salt and whisk until smooth.
4
Whisk in the baking soda. Fold in the flour and shredded coconut with a spatula and mix until just combined. The dough will be thick and a bit crumbly.
5
Transfer the mixture to the prepared pan and press the dough into a thin even round just under ¼ inch thick. You should have a roughly 10-inch round cookie, but it doesn’t need to be perfect. If the mixture is crumbly around the edges, use your fingertips to press the edges together. Sprinkle the remaining 2 tablespoons (25 g) sugar over the top and press gently.
6
Bake until golden brown and firm to the touch, 18 to ⏱️ 20 minutes.
7
Let cool completely on the pan, then use your hands to break the cookie into pieces. Store in an airtight container at room temperature for up to 4 days.
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