Triple Coconut Bars
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Cook time: 
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Makes: 20 cookie bars
 
I followed this recipe to the letter, which made me almost not post them. But, sometimes it's worth bringing a recipe back to light. One thing I did consider was dipping half in, or drizzling the tops with, chocolate. To be honest, though, they're pretty rich. I cut these into 20 squares (the original recipe called for 12), but if I was going to add chocolate, I would cut them into even tinier pieces.

I have changed the order of a few steps and, added a few pieces of advice, which will hopefully cut down on added stress. When I started to cut them, I originally trimmed the ends as I usually do with cookie bars, but don't do this. The pieces with the edges, crispy on the edge and tender in the middle, were the best.

These bars are best the first two days, but lasted for several. I found that as they aged, they became more crumbly, which I didn't love. I also froze a bunch and they thawed well.
What you'll need
  • 8 ounces good white chocolate morsels or bar chocolate, chopped
  • 1 cup coconut oil, measured in a glass measuring cup
  • 1½ cups (10½ ounces) granulated sugar
  • 6 egg whites, separated*
  • 1 teaspoon coconut extract
  • ½ teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 1 1⁄2 cups coconut flour**
How you'll make it
  1. Heat the oven to 350°F. Coat a 9" x 13" metal pan with nonstick spray; line the bottom with parchment paper.
  2. Place white chocolate into a large bowl. Place measuring cup with coconut oil in the microwave; heat 30 seconds to 1 minute, or until completely liquid and just hot to the touch. Immediately pour it over the white chocolate.
  3. Let stand 1 minute. Using a whisk, slowly stir the white chocolate and coconut oil mixture together until completely smooth. Using the whisk, stir in the sugar, extracts, salt and egg whites and mix until combined.
  4. Add the coconut flour and use a spatula to stir, just until combined.
  5. Transfer the batter to the prepared pan; smooth the top (better than I did). Bake 30 minutes, or until golden brown and set. Place pan on cooling rack.*** Let cool completely (at least 1 hour). Remove from pan using the parchment paper; remove and discard paper. Using a sharp knife, cut into 20 pieces.
  6. Store in a sealed container for up to 5 days. Alternatively, place in a single layer on a baking sheet and freeze until firm. Wrap well, transfer to a storage bag and freeze for up to 1 month. Thaw at room temperature.
  7. *To separate eggs: Always separate eggs when cold. Start with three bowls (one small, two medium). Separate one egg, placing the yolk in one medium bowl and the white in the small bowl. Transfer white to second medium bowl. Repeat with each egg. This way, if an egg happens to break, you will not end up with yolk in the white bowl bowl.
  8. **Measuring flour when it comes out of the plastic bags can be a bit challenging. In this case, I placed a piece of parchment paper under the measuring cup, which made it easier to pour the excess back into the bag. Then, I used that piece of parchment paper to line my pan.
  9. ***I desperately need new cooling racks, for many reasons, including that they are already low to the counter. Whenever I place anything heavy on top, they almost hit the counter, which means that I risk ruining my counter and whatever is cooling could end up soggy on the bottom, without breathing room. Instead of chancing either of those things happening, I prop my cooling pan up with cups.
  10. Recipe from Saveur.com.
How to plan ahead
• Separate the eggs up to two days ahead to time.
• Measure the sugar, white chocolate and flour ahead of time; store in separate airtight containers.
• Make the cookie bars up to two days ahead of time and store in an airtight container, at room temperature. Freeze and store for 1 month. Thaw at room temperature.
Recipe by at https://www.lifeaswecookit.com/triple-coconut-bars/