Coconut Bar Cookie Recipe

published by J. Dikes on Sep 4, 2009

These cookies are one of my family’s favorite recipes. I always made them around Christmas and always had to make several batches with all the people coming and going.



  • 1 cup butter or margarine
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • 2 cups flour, sifted


  • 4 eggs
  • 2 teaspoons vanilla
  • 2 cups brown sugar
  • ½ cup flour
  • 2 cups coconut
  • 1 cup broken walnuts
  • 3/4 cup raisins


Extra coconut and brown sugar

My ideas/suggestions:

I have substituted pecans for the walnuts, which was pretty good.  You could also easily put chocolate chips into these, or use brown sugar in the crust instead of white sugar if you’d prefer.  Also, I make these cookies in a large cookie sheet (18×13x1), so mine are relatively thin, but if you wanted a thicker cookie, you could bake in a 9×13, or something similar.  Just bear in mind, you may have to adjust your cooking time for the thicker layers.  As always, you are only limited by your imagination.


In an ungreased large cookie sheet, stir first four ingredients with your hands until texture is uniform.  Press into the bottom of pan until the surface is completely covered.  Bake at 350 degrees (F) for 15-25 minutes, or until lightly browned.

While that is baking, in a medium mixing bowl, beat eggs with vanilla until blended.  Add brown sugar and flour.  Stir thoroughly.  Stir in coconut, raisins, and walnuts.  Spread over the top of baked layer and sprinkle with brown sugar and coconut.  Bake at 350 degrees (F) for 20 minutes longer, or until a toothpick comes out clean.  Cool to room temperature before cutting.   Makes 24 if you cut them large, but you can cut them smaller if desired.

Enjoy and thank you for reading!

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