M&M Cookie Bars with Coconut are super simple, soft, and chewy bars. Made in one bowl with M&M’s and shredded coconut for a fun and festive Spring treat!
When I think of cookie bars or blondies it brings me back to my middle school days. These were some of the happiest memories of my life! Our school served the BEST chocolate chip blondies! I am still thinking about them 20+ years later so you know they were good. They were so soft and chewy with chocolate chips. Just addicting.
These cookie bars bring me back. However, since springtime is upon us, I wanted to add coconut and M&M’s which are a great little swap in my opinion. My impulse buy of pastel M&M’s while shopping at Target sparked the idea for this recipe.
Ingredients
How to Make M&M Sugar Cookie Bars
- Line the baking pan with parchment paper to prevent sticking.
- Combine coconut oil and brown sugar. Whisk in eggs and vanilla, until smooth.
- Stir in flour, baking powder, and salt. Mix until just combined. Stir in coconut and ¾ cup of M&M’s.
- Spread the batter into the prepared baking dish using a spatula or pressing it with your hands. Top with the remaining ¼ cup of M&M’s.
- Bake for 25-30 minutes until the edges are set and the center will be soft.
Let cool completely before slicing into bars. Slice into 12 bars. Serve.
Tips
- Use parchment paper to line the baking dish for easy cleanup.
- Don’t overcook bars. They should be soft.
- I like making these bars with pastel m&m’s for Easter but these can be made any time of the year for any season. Grab red and green for festive Christmas bars!
- Let bars cook before slices for clean and even lines.
Gluten-Free M&M Cookie Bars
These bars can easily be made gluten-free. Replace the all-purpose flour with gluten-free flour such as Bob’s Red Mill 1:1 gluten-free flour.
Storing Cookie Bars with Coconut
Store in an airtight container at room temperature for up to 5 days.
Freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.
Products Used
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More Bar Recipes
Coconut Crumble Bars
M & M Cookie Bars with Coconut
Equipment
- 8 by 8 or 9 by 9 baking pan
- parchment paper
- large bowl
- spatula and whisk
Ingredients
- ½ cup coconut oil melted
- ¾ cup light brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup all-purpose flour gluten-free flour may be used such as Bob's Red Mill 1:1 Gluten Free Flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup shredded coconut unsweetened
- 1 cup milk chocolate M&M's divided
Instructions
- Preheat oven to 350°F.Line the baking pan with parchment paper. Set aside.
- In a large bowl, combine coconut oil and brown sugar until mixed. Whisk in eggs and vanilla, continue to beat until smooth. Stir in flour, baking powder, and salt. Mix until just combined. Stir in coconut and ¾ cup of M&M's.
- Spread the batter into the prepared baking dish using a spatula or pressing it with your hands. Top with the remaining ¼ cup of M&M's.Bake 25-30 minutes. The sides will be set but the middle still slightly soft.Let cool completely before slicing. Slice into 12 bars. Serve.
- Store in an airtight container at room temperature for up to 5 days.
Super idea! I saved the recipe in my Easter board:)
Thank you so much Mihaela! Happy Easter!
Omg these look delish! Need to try these for Easter
Thanks Megan, they are soo good and perfect for Easter!
This is a great recipe, I’ll definitely be making these over Easter weekend! Thanks for sharing.
Great Cheryl! I hope you enjoy the recipe and have a Happy Easter weekend!
We love cookie bars in our house! These would be perfect for Easter when we have company. 🙂
Thanks Lisa! These cookie bars are a perfect Easter treat, they were a hit with the kids and husband!