White Chocolate Coconut Cookie Bars

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.