M & M Cookie Bars with Coconut
Made in one bowl with M&M's and shredded coconut for a super simple, soft, and chewy spring treat!
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Servings: 12 bars
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.