Recipe for chocolate chip cookie bars;  These coconut chocolate chip cookies are filled with coconut and Mounds bars, baked in a sheet pan, then cut into bars.

Watching how differently my kids handle situations is one of the great joys of my life. For instance, as I’m writing this, two of my three kids are at a karate exam. It the first of its kind for the Hippie Chick but it’s old hat for the Lizard.

The Lizard always thinks he has everything under control, even when he doesn’t, but I think the Hippie Chick is nervous. She’s a little too timid to really excel at karate.

Let me rephrase. She’s totally capable of martial arts excellence, but she’s too scared of hurting someone to actually hit them with any fury.

Everyone but the Lizard, that is.  He’s the only one that can really antagonize her until she hits her breaking point.  Which is great at karate, but not so fun at home.

Some parents tell their kids to stop fighting, but not us. WE yell things like, “Hit him!” or “Harder! Leave a bruise!” My go-to motivational phrase for her is, “Make them remember you.”

I had a moment of realization when I heard myself tell someone (tongue in cheek) that I had threatened the Hippie Chick with bodily harm if she didn’t cause some bodily harm during her test.

This is my life.

We all have our little struggles and our little preferences, I guess. I love a good chocolate chip cookie and Robb loves anything coconut. It’s the kind of love that makes the world go round.

Put them together and you have heaven on earth.

I remember Lindsay at Pinch of Yum saying she was out of brown sugar, so she just went for it with white sugar only in the cookies. I took a page out of her book and made these sans brown sugar. The lighter cookie flavor was great with the mild coconut and the totally awesome-sauce dark chocolate.

Did you know Mounds was made with dark chocolate? Let me just give a big shout out to the Mounds people for that.  If you’re not a dark chocolate person, I feel really, really bad for you.  I once was not a dark chocolate person, too.  I guess you could use those totally amazing Hershey’s Coconut Kisses, but can I just beg you to give dark chocolate another chance?

I put about 2/3 of my cookie dough in a quarter sheet pan, but feel free to use whatever pan you want. A regular old 9×13 would work great. I sprinkled on the coconut and chopped up Mounds bars, the dropped on the remaining cookie dough in little globs.

Refer to the photos to see exactly what a glob looks like.

And if you feel the need to express your unique personality with some well-controlled violence, I’ll understand!

More fantastic coconut recipes!

Coconut Cream Cookies

Coconut White Chocolate Scones

Coconut Crispies (with Corn Flakes)

5.0 from 1 reviews

Coconut Chocolate Chip Bars

 

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Cook time

30 mins

Total time

30 mins

 

A chocolate chip cookie bar, filled with coconut and Mounds candy bars.

Recipe type: Bars

Serves: 12

Ingredients

• 1 cup shortening
• 1½ cup sugar
• 2 eggs
• 1 tsp. vanilla
• 1 tsp. salt
• 1 tsp. baking soda
• 2 cups flour
• 1 cup dark chocolate chips
• 1 cup shredded coconut
• 2 regular-sized Mounds candy bars

Instructions

1. Cream shortening and sugar. Add eggs and vanilla and mix well.
2. Add salt and soda, and mix well. Add flour and mix just until combined. Stir in chocolate chips.
3. Press about ⅔ of the dough into the bottom of a quarter sheet pan or 9x13 cake pan. Sprinkle coconut over the top.
4. Chop candy bars, and sprinkle pieces over the coconut.
5. With remaining cookie dough, drop in large pieces as evenly as possible over the top of the bars.
6. Bake at 350 degrees for 30-35 minutes.

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If you enjoy this recipe, you might also enjoy:

Coconut Chocolate Chip Cream Scones from Hungry Girl Por Vida
Coconut Chocolate Chip Banana Bread (GF) from Coconuts & Cardamom
Almond Chocolate Chip Cookie Bars from Little Epicurean

chocolate chip cookie bars

coconut chocolate chip cookies