Easy Extra-Chocolate Coconut Cookie Bars

Warm, gooey chocolate chip cookie bars make my knees weak and my taste buds dance. Add some coconut into the mix and, well, my life dreams are fulfilled. However, most chocolate coconut cookie bar recipes are light on chocolate and dry out quickly. Well, good news, we have solved that problem. Our Easy Extra-Chocolate Coconut Cookie Bar recipe boasts a rich, chocolaty flavor with a secret ingredient that helps the cookie bars stay moist longer while boosting the protein and fiber. Magic Bars, Coconut Chocolate Cookie Bars, Choco-Coconut Bars, whatever you want to call them, our bars will be your new go-to favorite dessert. Try the recipe below.

Easy Extra-Chocolate Coconut Cookie Bar

Recipe Time: 45 minutes

Ingredients:
2/3 cup softened butter
2 cups brown sugar
3 eggs
1 tsp. vanilla
2 cups Panhandle Milling Organic Kamut® All-Purpose Flour
1 Tbsp. Viobin Defatted Wheat Germ
¼ tsp. fine sea salt
1 tsp. baking powder
3 cups semi-sweet chocolate chips
1 ¼ cup coconut shreds/flakes

Note: Defatted Wheat Germ contains 6g of protein per serving and is a good source of fiber!

Directions:

• Preheat oven to 350°F.
• Cream Base: Cream butter and brown sugar. Then mix in eggs and vanilla.
• Flour Base: In a medium size bowl mix flour, salt, baking powder, and defatted wheat germ until well blended.
• In a large mixing bowl combine cream base and flour base together mixing until well blended. Then add the chocolate chips and one cup of the coconut shreds to the bowl. Mix until well blended.
• Grease a 9×13 baking pan. Spread the cookie dough mixture evenly in the pan. Sprinkle with remaining coconut shreds.
• Bake on the middle oven rack for 20 – 25 minutes. Remove the pan from the oven and let cool for 10 minutes.
• Cut, serve, and enjoy!

P.S. Add a little ice cream on top if you have a major sweet tooth.

Storage: If you have any left-overs, cover and store in an airtight container to keep fresh.