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Epicurious

Coconut Cookie Bark

5.0

(1)

Shredded coconut shortbread cookies broken into pieces on a kitchen table.
Photo by Yossy Arefi

Part chewy macaroon, part crispy shortbread, this big ol’ cookie has it all. Bake it until it is golden brown, then use your hands to break it into whatever size cookie you need at the moment. The coconut extract is optional but adds lots of delicious flavor; if you choose not to use it, add an additional ½ teaspoon vanilla.

This recipe was excerpted from ‘Snacking Bakes' by Yossy Arefi. Buy the full book on Amazon.

What you’ll need

Flavor variation:

For coffee coconut cookie bark, add 2 teaspoons instant espresso powder and an additional ½ teaspoon vanilla extract.

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