I just love bar cookies. They’re so easy! I came up with this new version to serve at my game night tonight. You guys get to see them before my friends even get to eat them! (But don’t worry, I had one for quality control and my parents conveniently swung by the minute they heard I pulled cookies out of the oven. So these have been tested and “Mmm!” approved.)
This is a one-bowl recipe that doesn’t even dirty a bunch of cookie sheets. Just spoon it in a 9×13 and it’s off to the oven! I love the versatility of bar cookies too: you can cut them in large squares (delicious for ice cream sundaes!), lunchbox bars, or little cookies bites for a party. #geyouacookiethatcandoboth, am I right?
This is a variation on my favorite Chocolate Chip Bar Cookie recipe. Here I’ve added shredded coconut, which really adds a wonderful chewy texture to the cookies, and macadamia nuts. I mean, just look at this swoon-worthy cookie dough!
These cookies are crazy soft so get ready to want two. Promise me you won’t over bake these. Set the timer for twenty minutes and pull them as soon as they’re set and a toothpick comes out clean. Let them cool completely in the pan before slicing.
Coconut Macadamia Nut Bar Cookies
2 cups packed brown sugar
1 stick butter (1/2 cup), melted
1.5 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1.5 cups semi-sweet chocolate chips
1 cup shredded coconut
3/4 cup macadamia nuts, chopped
- Preheat oven to 350 degrees Fahrenheit. Grease a 9×13″ pan.
- In a bowl or stand mixer, beat brown sugar and melted butter. Add eggs, beating after each addition. Stir in vanilla. Add flour, baking powder, and salt. Mix well, then stir in chocolate chips, shredded coconut, and macadamia nuts. Spread evenly in pan.
- Bake for 20-30 minutes, just until set. Do not over bake! Cool about twenty minutes before cutting into large squares, bars, or bites.
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