Coconut Chocolate Chip Bars

Chocolate and coconut is one of my all-time-favorite flavor combinations. When I saw this recipe, it reminded me of a coconuty combination of chocolate chip cookie bars and gooey bars, so I knew I had to try it out.

Coconut Chocolate Chip Bars

I really enjoyed the fact that the coconut was present, but not overpowering. I love the texture the flaked coconut gave to these bars. Now I know some people are not fans of coconut. It’s kind of like cilantro. Some people love it, others, not so much.

Coconut Chocolate Chip Bars

I took these bars to a friend’s house for a cookout. Luckily no one there was a coconut hater. Or if they were, they didn’t say anything about it. Store these bars in the fridge, but let them come to room temperature a bit before serving them.

One Year Ago: Patriotic Quake Cake
Two Years Ago: White Bean and Avocado Sandwich
Five Years Ago: Inside Out Stuffed Peppers

Print Save

Coconut Chocolate Chip Bars

Yield: 25 bars

Ingredients:

For the Base
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
4 tablespoons butter, softened
1 egg
1 egg yolk
1 teaspoon vanilla
1/2 cup chocolate chips

For the Topping
4 ounces cream cheese, softened
4 tablespoons butter
1 egg
1/4 cup all-purpose flour
1/2 teaspoon vanilla
2 cups powdered sugar
1/2 cup crisp rice cereal
1/2 cup shredded coconut
1/2 cup chocolate chips

Directions:

Heat the oven to 350 F and spray an 8×8-inch baking pan with non-stick spray.

In the work bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the flour, baking powder, baking soda, salt, sugar, butter, egg, egg yolk, and vanilla. Mix until it just forms a cohesive mass then add the chocolate chips and stir until they are evenly distributed. Press this mixture evenly into the prepared pan.

In the same bowl combine the cream cheese, butter, egg, flour, vanilla, and powdered sugar. Mix until very smooth and creamy, then stir in the crisp rice cereal, coconut, and chocolate chips until well mixed.

Spread the cream cheese mixture evenly over the base then bake for 25 to 35 minutes, or until the topping is golden brown all over, puffed, and just set at the edges while the center is still just a little wobbly. Cool completely in the pan then chill for at least two hours. Once chilled run a thin knife around the edges of the bars and turn out of the pan. Cut into squares.

Recipe from Evil Shenanigans

    Pin It

17 Responses to “Browned Butter Cream Cheese Chocolate Chip Cookies”

  1. #
    1
    FunandFearlessinBeantown — March 30, 2012 at 7:53 am

    I have my tried and true ATK version but I always love discovering new chocolate chip cookie recipes!

  2. #
    2
    Elizabeth — March 30, 2012 at 8:27 am

    Brown butter makes everything better!

  3. #
    3
    In and Around Town — March 30, 2012 at 8:31 am

    I am pretty boring with chocolate chip cookies and stick with the recipe on the back of the bag, but the size of these and the twist on ingredients makes me want to give these a go!

  4. #
    4
    Mrs. Williams — March 30, 2012 at 8:35 am

    I use half the bag of chips too – I like them that way! 🙂 I might have to give this one a shot – I really liked the brown butter oatmeal chocolate chip I made last week.

  5. #
    5
    Judy — March 30, 2012 at 9:40 am

    I love trying new ccc recipes also.  You don’t mention what the texture of the cookie is.  I like crispy edges and chewy centers, very hard to find.

  6. #
    6
    Tara @ Chip Chip Hooray — March 30, 2012 at 9:44 am

    Well, I know what’s happening with the half block of cream cheese in my fridge just waiting to be used up! Cookies are in my future, score. 😉

  7. #
    7
    Colleen — March 30, 2012 at 10:52 am

    I love adding sea salt to chocolate things! I haven’t tried it on chocolate chip cookies, but it sounds delicious.

  8. #
    8
    Carrie's Sweet Life — March 30, 2012 at 8:29 pm

    These look awesome, I am still searching for the perfect recipe!

  9. #
    9
    PB and Peppers — March 31, 2012 at 7:05 am

    The cookies sound amazing!  I love the addition of cream cheese!  CC is my favorite cookie and I am terrified to make them because I have no self control.  I love the dough and I love the cookie!!  

  10. #
    10
    Megan — April 1, 2012 at 5:32 pm

    These sound like they take the best components of all my favorite cookies (browned butter, a sprinkling of sea salt) and merge them together.

  11. #
    11
    nicole @ I am a Honey Bee — April 3, 2012 at 1:48 pm

    I always stick with Tollhouse cookies. I need to open my eyes to the wide world of chocolate chip cookies varieties out there!

  12. #
    12
    Courtney — April 15, 2012 at 11:14 am

    I made these today and they were fantastic–thanks for sharing the recipe! (*^_^*)

  13. #
    13
    mega — May 16, 2012 at 9:16 am

    aahh this is recipe that i looking for to make choco chip cookies… thank you for post it 🙂

  14. #
    14
    Kaila — January 4, 2013 at 11:24 pm

    Made these but didn’t know you have to refrigerate the dough prior to baking hope they come out okay!

    • beantownbaker — January 5th, 2013 @ 4:31 pm

      They should still turn out ok. They might spread a bit more than mine do. Let me know how they come out!

  15. #
    15
    Arghavan — February 16, 2015 at 4:17 pm

    Made these with the kiddies today and WOW! They are delicious! It made a lot of dough though (I made smaller cookies than the recipe called for), can I freeze the dough in small balls?

  16. #
    16
    Jess — February 19, 2016 at 2:27 pm

    Making these today! Can’t wait to see how it turns out. I have another great brown butter choc chip recipe but never tried with cream cheese. Thought I would share my tip for the sea salt…I love a salted cookie! I wait until the cookies have cooled 5 minutes before sprinkling, it’s not too hot that the salt sinks into the batter but not too cold that the salt just bounces off.

Leave a Comment