Imagine biting into a heavenly square of pure bliss that combines the rich, buttery sweetness of coconut oil with the deep caramel notes of brown sugar. These Coconut Sugar Cookie Squares are not just a dessert – they're a culinary experience that will transport your taste buds to a tropical paradise. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver restaurant-quality treats right from your own kitchen, with minimal effort and maximum flavor!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 squares
Ingredients
- 1 cup coconut oil
- 1 cup brown sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together the softened coconut oil and brown sugar until light and fluffy, using an electric mixer. Beat for approximately 3-4 minutes to ensure thorough incorporation.
- Add the large egg and vanilla extract to the coconut oil mixture. Mix thoroughly until the ingredients are completely combined and the mixture is smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Transfer the cookie dough into the prepared baking pan, using a spatula to spread it evenly and create a smooth, flat surface.
- Bake in the preheated oven for 22-25 minutes, or until the edges are lightly golden and the center is set but still slightly soft.
- Remove from the oven and let the cookie squares cool completely in the pan for about 30 minutes.
- Use the parchment paper overhang to lift the cookie squares out of the pan, then cut into 16 even squares using a sharp knife.
- Store the cooled cookie squares in an airtight container at room temperature for up to 5 days.
Tips
- Room Temperature Ingredients: Ensure your coconut oil is softened and your egg is at room temperature for the smoothest, most consistent dough.
- Mixing Technique: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cookie squares.
- Pan Preparation: The parchment paper trick is crucial! It allows for easy removal and ensures your cookies come out perfectly shaped.
- Cooling is Key: Allow the cookies to cool completely in the pan. This helps them set and makes cutting into neat squares much easier.
- Storage Hack: For maximum freshness, store in an airtight container with a piece of bread to keep them soft and moist.
- Customization Option: Feel free to add a sprinkle of sea salt on top before baking or drizzle with melted chocolate for an extra indulgent twist!Pro Tip: These cookies actually taste better the next day, as the flavors have time to meld and develop a deeper, more complex taste.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 2g
Fat: 19g
Saturated Fat: 16g
Cholesterol: 20mg
