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Cookie and Biscuit Recipes

White Chocolate Coconut Cookie Bars

16 pieces
Easy
45
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!
Ingredients
Preparation
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
Dr. Oetker Bicarbonate of Soda (1/2 tsp)
Dr. Oetker White Chocolate Chunks (or 100g White Chocolate Chips)
Dr. Oetker 26% White Chocolate
Prep:
45 min
1

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

2

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. 

3

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

4

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

5

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

6

Allow the bars to cool fully in the tin. 

7

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

8

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. 

9

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. 

Recipe Tips
If you don't want to make this recipe into bars, it can also be made as individual cookies. Spoon mounds of dough onto a lined baking tray, allow to chill in the fridge before baking for 15-20 minutes. 
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Ingredients

For the Cookie Bars
225 gUnsalted butter (Melted)
180 gLight Brown Sugar
75 gCaster Sugar
2Large Eggs
1 tspTaylor & Colledge Vanilla Bean Paste
350 gPlain Flour
0.5 tspDr. Oetker Bicarbonate of Soda (1/2 tsp)
Salt (1/2 tsp)
100 gDr. Oetker White Chocolate Chunks (or 100g White Chocolate Chips)
50 gDesiccated Coconut
To Decorate
50 gDr. Oetker 26% White Chocolate
50 gDesiccated Coconut
Picture - Dr. Oetker Bicarbonate of Soda (1/2 tsp)
Picture - Dr. Oetker White Chocolate Chunks (or 100g White Chocolate Chips)
Picture - Dr. Oetker 26% White Chocolate
1

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

2

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. 

3

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

4

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

5

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

6

Allow the bars to cool fully in the tin. 

7

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

8

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. 

9

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. 

  • If you don't want to make this recipe into bars, it can also be made as individual cookies. Spoon mounds of dough onto a lined baking tray, allow to chill in the fridge before baking for 15-20 minutes.