Happy October! It’s Julie from Tastes of Lizzy T! If you follow along with us at all on our blog, you know it has been a busy season for us. Not only is schooling and kids’ sports keeping us busy, but the house of our dreams went up for sale and we decided to buy it. So amidst the normal business, our current home is in disarray as we fix up, clean up and pack up to get it ready to sell.
As you all know, life continues to march on in spite of busy seasons. I sometimes wonder how I can keep up with the normal life activities when all of the extra to-do lists get piled on.
Our current schedule involves 3 potluck dinners every weekend that I have to prepare food for. Even with my kitchen a current mess, I have to come up with some fantastic dish to bring that everyone will enjoy.
That’s where short-cuts come in!
Last weekend I headed to the store and bought ready-to-bake cookie dough and a brownie mix to make these chocolate coconut cookie bars. My kids wanted to turn their nose up to these cookie bars because they had coconut.
One taste of the chocolatey goodness, though? They suddenly didn’t mind diving in and devouring a cookie bar or two.
Because they use grocery-store mixes, these chocolate coconut cookie bars take no time to throw together. And because you are baking it together at home, they still have that homemade flavor that everyone loves.
Try these chocolate coconut cookie bars when life gets busy!
- 2 tubes (16.5 ounces each) Pillsbury refrigerated chocolate chip cookie dough
- ¾ cup unsweetened flaked coconut, divided
- 1 package fudge brownie mix (8-inch square pan size)
- ½ cup semi-sweet chocolate chips
- ½ cup chopped pecans
- Preheat the oven to 350 degrees.
- Spray a 9x13 pan with cooking spray.
- Press the chocolate chip cookie dough into the bottom of the prepared pan.
- Sprinkle with half of the coconut. Press the coconut firmly into the dough.
- Prepare the brownie mix according to the package directions.
- Spread the brownie batter carefully over the coconut.
- Sprinkle with the remaining coconut, chocolate chips and pecans.
- Bake at 350 degrees for 45 minutes or until the middle of the brownies are cooked through.
- Allow the brownies to cool, then cut into 15 squares.
- Store any leftovers in an airtight container.