Brown Sugar Meringue Coconut Cookie Bars
If you’re on the hunt for a dessert that’s both deliciously unique and incredibly satisfying, look no further than these Brown Sugar Meringue Coconut Cookie Bars. Imagine a chewy cookie base topped with a fluffy, sweet meringue, and kissed with the tropical flavor of coconut. These bars are a delightful twist on traditional cookies and are perfect for any occasion. Whether you’re hosting a gathering or indulging in a quiet night at home, these bars will surely impress.
Why You’ll Love This Recipe
These Brown Sugar Meringue Coconut Cookie Bars offer a perfect balance of flavors and textures. The rich, caramel notes from the brown sugar combined with the lightness of the meringue create a truly heavenly experience. Topped off with shredded coconut and optional chopped pecans, each bite delivers a delightful crunch and chewiness. They’re not just beautiful to look at; they are also surprisingly easy to make, making them a fantastic option for bakers of all skill levels.
What You’ll Need
- 3/4 cup butter, melted
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3 egg yolks
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons corn starch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup shredded sweetened coconut flakes
- 1/2 cup chopped pecans (optional)
- 3 egg whites
- 1 cup brown sugar
Equipment at a Glance
- Baking pan: A 9×13 inch pan works best for these bars.
- Mixing bowls: You’ll need a few sizes for mixing the batter and meringue.
- Electric mixer: This is essential for whipping the egg whites to perfection.
- Spatula: A silicone spatula is great for folding ingredients together.
- Measuring cups and spoons: Accurate measurements are key to baking success.
Cooking Brown Sugar Meringue Coconut Cookie Bars: The Process
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookie bars bake evenly and thoroughly.
Step 2: Prepare Your Baking Pan
Grease a 9×13 inch baking pan with butter or line it with parchment paper for easy removal later. This step is crucial for preventing sticking.
Step 3: Make the Cookie Base
In a large mixing bowl, combine the melted butter, 3/4 cup brown sugar, and 1/2 cup granulated sugar. Mix until well combined. Then, add the egg yolks and vanilla extract, mixing until smooth.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, corn starch, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
Step 5: Fold in the Goodies
Gently fold in the semi-sweet chocolate chips, shredded coconut, and optional chopped pecans. This will add texture and flavor to your cookie bars.
Step 6: Spread in the Pan
Pour the cookie batter into the prepared baking pan, using a spatula to spread it evenly across the bottom.
Step 7: Bake the Cookie Base
Place the pan in the preheated oven and bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Remove from the oven and let it cool slightly.
Step 8: Prepare the Meringue Topping
While the cookie base is cooling, in a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add in the remaining 1 cup of brown sugar, continuing to beat until stiff peaks form. The meringue should be glossy and hold its shape.
Step 9: Spread the Meringue
Once the cookie base has cooled for about 10 minutes, spread the meringue evenly over the top using a spatula, creating a beautiful layer.
Step 10: Bake Again
Return the pan to the oven and bake for an additional 15-20 minutes, or until the meringue is lightly golden. Keep an eye on it to prevent over-browning.
Step 11: Cool and Cut
Allow the bars to cool completely in the pan before cutting into squares. This will help the meringue set properly and make it easier to slice.
Substitutions by Diet
- Dairy-free: Substitute the butter with a dairy-free alternative such as coconut oil or vegan butter.
- Gluten-free: Use a gluten-free all-purpose flour blend in place of regular flour.
- Nut-free: Omit the pecans or replace them with seeds like sunflower seeds for added crunch.
- Lower sugar: Use coconut sugar or a sugar substitute to reduce sweetness.
Problems & Prevention
Here are a few common issues you might encounter while making Brown Sugar Meringue Coconut Cookie Bars and how to prevent them:
- Meringue not rising: Ensure your mixing bowl and beaters are completely clean and free of any grease, as this can prevent egg whites from whipping properly.
- Bars sticking to the pan: Be sure to grease the pan well or use parchment paper to line it.
- Overbaking the meringue: Keep a close eye on the meringue while it’s baking to achieve the perfect golden color without burning.
- Cookie base too crumbly: Make sure to measure your flour accurately, as too much can lead to a dry base.
How to Store & Reheat
Store any leftover Brown Sugar Meringue Coconut Cookie Bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week. If you prefer them warm, you can gently reheat them in the microwave for a few seconds, being careful not to overdo it.
Quick Questions
Can I make these cookie bars ahead of time?
Absolutely! You can bake the cookie base a day in advance and then add the meringue topping just before serving for a fresh taste.
What can I use instead of coconut flakes?
If you’re not a fan of coconut, try adding chopped dried fruits like apricots or cranberries for a different flavor profile.
How do I know when the meringue is done?
The meringue is ready when it is lightly golden and firm to the touch. It should hold its shape without being sticky.
Can I freeze these cookie bars?
Yes! You can freeze the bars after they have cooled completely. Wrap them tightly in plastic wrap and then place them in a freezer-safe container. They’ll keep well for up to 3 months.
Keep Cooking
- Sally’s Baking Addiction for more delicious baking ideas.
- Pinch of Yum for creative and tasty recipes.
- Minimalist Baker for simple recipes that require 10 ingredients or less.
Ready, Set, Cook
Now that you have all the steps laid out, it’s time to get into the kitchen and whip up a batch of these Brown Sugar Meringue Coconut Cookie Bars. With each layer working in harmony, the chewy cookie base, the airy meringue, and the sweet coconut create a dessert that’s not only visually stunning but also a joy to eat. Gather your ingredients, follow the process, and enjoy a treat that’s sure to become a favorite in your dessert repertoire. Happy baking!
Brown Sugar Meringue Coconut Cookie Bars
Ingredients
Equipment
Method
- Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C) to ensure even baking.
- Step 2: Prepare Your Baking Pan - Grease a 9x13 inch baking pan with butter or line it with parchment paper.
- Step 3: Make the Cookie Base - In a large mixing bowl, combine melted butter, 3/4 cup brown sugar, and 1/2 cup granulated sugar. Mix well, then add egg yolks and vanilla extract, mixing until smooth.
- Step 4: Combine Dry Ingredients - In another bowl, whisk together flour, baking powder, corn starch, baking soda, and salt. Gradually add to wet ingredients, stirring until just combined.
- Step 5: Fold in the Goodies - Gently fold in chocolate chips, shredded coconut, and optional pecans.
- Step 6: Spread in the Pan - Pour the cookie batter into the prepared baking pan, spreading evenly.
- Step 7: Bake the Cookie Base - Bake for 20-25 minutes or until edges are golden and a toothpick comes out clean. Let cool slightly.
- Step 8: Prepare the Meringue Topping - In a clean bowl, beat egg whites until soft peaks form. Gradually add 1 cup of brown sugar, beating until stiff peaks form.
- Step 9: Spread the Meringue - Spread meringue evenly over the cookie base after it has cooled for about 10 minutes.
- Step 10: Bake Again - Return to the oven and bake for an additional 15-20 minutes until meringue is lightly golden.
- Step 11: Cool and Cut - Allow bars to cool completely in the pan before cutting into squares.
Notes
- Store leftover bars in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week.
- If desired, freeze the cooled bars wrapped tightly for up to 3 months.
