Chocolate-Chip Coconut Cookie Bars made from Beck’s Farm-Style Baking Mix. 100% Stone Ground – Whole Grain.

1 bag (340g) Beck’s Farm Style Baking Mix

1 cup (227g) unsalted butter, room temp

⅔ cup (144 g) packed brown sugar

⅓ cup (66g) sugar, granulated

2 eggs (~100g), room temperature

1 tsp (4g) vanilla extract

¾ cup (58g) unsweetened shredded coconut

1 cup (97g) walnuts, chopped

¾ cup (130g) chocolate chips

Directions

Preheat oven to 350°F.

In the bowl of a stand mixer beat together, on medium high speed, butter and sugars until light and fluffy (approximately 5 mins). Scrap down the bowl when mixture creeps up the edges. Add eggs, one at a time and mix until incorporated. Add vanilla and mix to incorporate. Mix in coconut and then flour. Mix until flour is almost completely incorporated into the butter mixture. Scrap bowl to incorporate any unmixed dry ingredients at bottom. Add nuts and chocolate chips and mix by hand until just combined. Scoop dough into a parchment lined casserole dish and push into corners (it will be stiff). Spread as evenly as you can (dipping your spreader into water will help). Bake for 35-40 mins until top is golden brown and fragrant. Check for doneness by poking the center of the bar with a toothpick, it should come out clean or with moist crumbs attached. Let cool. Gently lift bar out of dish and cut. Remove parchment and serve. They get better the next day. Store in air tight bag or container, or freeze.

Tips:

• Toast the walnuts for extra flavor & crisp texture.
• You can cream the butter and sugars together with a hand held mixer, but it will take longer. A hand mixer may not have the power to mix the dough once the dry ingredients are added…you’ll have to mix with a wooden spoon and a strong arm!
• Oiling the casserole dish will help to hold the parchment paper in place while spreading.
• This dough is stiff and can be messy to spread – using water dampened hands, wooden spoons or spatulas helps a bit with sticking.

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