Chocochip Coconut Macadamia Nut Cookie Bars
Indulge in the ultimate dessert experience with these Chocochip Coconut Macadamia Nut Cookie Bars, a blissful blend of rich textures and flavors! These bars feature a buttery, golden-brown base loaded with gooey semisweet chocolate chips, toasted shredded coconut, and crunchy macadamia nuts, creating the perfect harmony of sweet, nutty, and tropical notes. With just 15 minutes of prep time, these one-pan cookie bars are an easy-to-make treat that’s ideal for potlucks, dessert platters, or a quick homemade indulgence. Whether you savor them warm with a scoop of vanilla ice cream or enjoy them as a grab-and-go dessert, these cookie bars are sure to be a crowd favorite. Perfectly chewy, slightly crisp at the edges, and irresistibly delicious, this recipe is a standout way to satisfy your sweet tooth!
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Recipe Information
Ingredients
- 120 g Unsalted butter, melted
- 150 g Brown sugar, packed
- 50 g Granulated sugar
- 1 large Egg
- 2 tsp Vanilla extract
- 190 g All-purpose flour
- 1 tsp Baking powder
- 0.5 tsp Salt
- 150 g Semisweet chocolate chips
- 100 g Shredded sweetened coconut
- 100 g Chopped macadamia nuts
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) baking dish with parchment paper, leaving overhang on the sides for easy removal.
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined and creamy.
Add the egg and vanilla extract to the butter and sugar mixture. Whisk until smooth and fully blended.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms.
Fold in the chocolate chips, shredded coconut, and chopped macadamia nuts using a spatula, ensuring they are evenly distributed throughout the dough.
Transfer the cookie dough into the prepared baking dish and spread it out evenly using the back of a spoon or an offset spatula.
Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few crumbs.
Remove the baking dish from the oven and allow the cookie bars to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the cookie bars out of the pan. Cut into 12 equal squares and serve.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 146 mg | 6% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 27.2 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 119 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
