If you live in New England, you don’t want to hear about it because you’re living amidst this never-ending Snowmageddon; and if you live elsewhere, you don’t want to hear about it because you’ve been inundated with plaintive updates on social media for the past month.
So, let’s talk about these cookie bars instead, yes?!
Chewy in the center, crispy around the edges, these coconutty cookie bars dotted with dark chocolate chips are healthy and delicious. They have only a handful of ingredients and are a cinch to whip up.
I like them soft at room temperature, but John prefers them straight from the fridge; the coconut butter firms up and the bars take on a consistency that tiptoes the line between cookie and fudge.
If you’re a sucker for fresh-from-the-oven cookies, toss a bar (or two) into the toaster oven or microwave until the chocolate starts to melt.
Or, you could go the completely opposite way and not bake the dough at all; there are no eggs in the recipe, so you could roll the dough into balls and refrigerate them until the coconut butter sets up for a no-bake treat.
However you decide to eat them, you are going to love these cookie bars…
… and they might even make you forget that we still have another month plus of winter.
Chocolate Chip Macaroon Oatmeal Cookie Bars
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients (16 bars)
- 2 2/3 cup full fat finely shredded unsweetened coconut (one 8 oz package) OR 1 cup of coconut butter
- 2 cups old-fashioned rolled oats
- 1/2 cup honey
- 2 tsp pure vanilla extract
- 1/4 tsp Kosher salt
- 1/2 cup dark chocolate chips
Preheat oven to 325°F. Line an 8 x 8 inch square baking pan with parchment paper going both ways, leaving a bit overhanging the sides of the pan.
In a food processor, process 2 2/3 cups (8 oz) shredded coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield 1 cup of coconut butter).
Combine the coconut butter and all of the remaining ingredients in a bowl. Stir until well-combined.
Spread the dough in an even layer into the prepared baking pan. Bake for about 20-25 minutes, or until golden brown around the edges and slightly puffed. The center will still be very soft.
Allow to sit at room temperature in the baking pan for about 30 minutes, then remove by picking up the overhanging pieces of parchment paper. Cool completely before cutting into squares.