White Chocolate Coconut Cookie Bars

These cookie bars are delicious and super easy to make. We chose White Chocolate with the Coconut but you can use whichever chocolate you prefer!

16 pieces

Easy 45 Minutes



For the recipe  White Chocolate Coconut Cookie Bars

For the Cookie Bars:

225 g Unsalted butter (Melted)
180 g Light Brown Sugar
75 g Caster Sugar
2 Large Eggs
1 tsp Taylor & Colledge Vanilla Bean Paste
350 g Plain Flour
0.5 tsp Dr. Oetker Bicarbonate of Soda (1/2 tsp)
Salt (1/2 tsp)
100 g Dr. Oetker White Chocolate Chunks (or 100g White Chocolate Chips)
50 g Desiccated Coconut

To Decorate:

50 g Dr. Oetker 26% White Chocolate
50 g Desiccated Coconut




Preheat the oven to 180C / 160C / Gas Mark 4. Line a 20 x 24cm tin with non-stick parchment paper. 


In a large bowl whisk together the melted butter, brown sugar and caster sugar until smooth. Add in the eggs and the Taylor & Colledge Vanilla Bean Extract, whisk until combined. 


Add in the plain flour, bicarbonate of soda, salt, white chocolate chips/chunks and desiccated coconut. Stir until well combined. 


Pour the mix into the prepared tin and press to an even layer. 


Bake for 30-35 minutes or until lightly golden on the sides. 


Allow the bars to cool fully in the tin. 


Melt the Dr. Oetker 26% White Chocolate according to packet instructions. 


Drizzle the top of the bars with melted white chocolate and sprinkle on some desiccated coconut. Place the tin in the fridge for about 5 minutes to allow the chocolate to set. 


Remove from the fridge and using a sharp knife, cut the bake into 16 squares. Store in an airtight container and the bars can keep for up to one week. 

Nutritional Information for the recipe White Chocolate Coconut Cookie Bars

Per Serving Per 100 g / ml
Energy 1449 kJ
346 kcal
1909 kJ
456 kcal
Fat 19.44 g 25.58 g
Carbohydrate 37.68 g 49.58 g
Protein 4.36 g 5.74 g
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