Coconut Sugar Cookie Squares

Ingredients

• 1/2 cup shredded sweetened coconut
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 egg white
• 1 tsp vanilla extract
• 2 Tbsp coconut milk
• 1 Tbsp sour cream
• 1 recipe Coconut Buttercream Frosting, recipe follows
• 1/2 cup shredded sweetened coconut, for garnish, optional
• 3 cups powdered sugar
• 6 Tbsp butter, softened
• 3 Tbsp coconut milk
• 3/4 tsp coconut extract or imitation coconut extract

Directions

1. Heat the oven to 375 degrees. In a food processor, grind 1/2 cup shredded sweetened coconut until fine; if you are using a mini food processor, this can take a few minutes.
2. In a mixing bowl, whisk the flour, baking powder, and salt together. Add the ground coconut and whisk again, then set the bowl aside.
3. In the bowl of an electric mixer, beat the butter with the sugar until the mixture looks light and fluffy. Mix in the egg, egg white, and vanilla, then add the coconut milk and sour cream and blend until smooth. Gradually mix in the flour mixture just until everything comes together.
4. Using buttered hands, lightly pat the dough into a smooth, even layer in a buttered 13x9 baking dish. Bake for 18 – 20 minutes, until the edges have just turned lightly golden.
5. Cool the bars completely, then spread Coconut Buttercream Frosting over the top and add the optional shredded sweetened coconut, if using. Cut into squares and store in an airtight container.