½ cup sweetened shredded coconut (56 grams)
¾ cup whole wheat flour (85 grams)
½ cup all-purpose flour (60 grams)
¾ cup packed light or dark brown sugar (160 grams)
½ teaspoon salt
10 tablespoons unsalted butter , at room temperature (141 grams)
1 cup old-fashioned rolled oats (100 grams)


1.Preheat oven to 375°F. Spread coconut on a sheet pan and toast in the oven in 2 minute intervals, stirring to make sure it browns evenly and watching closely to see it doesn't burn. Let cool.
2.In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium high speed until light and creamy. Add the flours and salt and mix until combined and comes together in large clumps. Mixture will be crumbly. Add oats and toasted coconut and mix until incorporated.
3.Press dough into a buttered 8-inch square baking pan lined with parchment paper. Bake for approximately 20 minutes, or until golden brown. Let cool completely before slicing.
4.Store bars in an airtight container at room temperature for several days.

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