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.