Preheat the oven to 375°F. Prepare a 9×13 baking dish by lining it with parchment paper and spraying it with nonstick cooking spray. Set it aside until ready to bake the easter cookie bars.
For the flour mixture, whisk together the flour, baking powder, baking soda, and salt in a large bowl and set aside.
In the body of a stand mixer with the paddle attachment (or with a hand mixer and a large mixing bowl ), cream together the room temperature butter and sugar for 3 minutes until it appears light and fluffy.
Add the eggs to the bowl one at a time, making sure it is mixed in well until fully incorporated. Add in the vanilla and almond extracts (if using), and mix until combined.
Add the dry ingredients mixture a little at a time to the butter mixture and mix in until just combined, with no dry patches, try not to overmix. Scrape down the sides as needed.
Add the colorful confetti sprinkles and stir until just incorporated, do not overmix.
Press the cookie batter into the bottom of the prepared baking dish. Smooth it out so it is an even layer.
Bake the cookie bars in the preheated oven for 20-24 minutes until lightly golden brown along the edges and a toothpick inserted into the center comes out mostly clean. Let cool completely on a wire rack. It needs to be completely cool before adding the frosting or it will melt off.
For the coconut frosting
While the cookie bar cools, make the coconut frosting. Place the unsalted butter in the bowl of a stand mixer with the paddle attachment (or in a large mixing bowl with a hand mixer0 and whip the butter until completely smooth.
Add the powdered sugar a little at a time and mix until combined. If you add it all in at once, it may spill out of the bowl. The mixture will be thick.
Add in the cream of coconut, vanilla, coconut extract, and salt. Stir in until combined. Scrape the sides as needed.
Whip the frosting on medium-high speed for 3 minutes until fluffy.
For assembly
Take the cookie bars out of the baking dish, you can use the parchment paper to help. Spread the coconut frosting in an even layer on top of the bars.
Add the coconut flakes and a couple of drops of green food coloring in a gallon-sized zip-topped bag. Close the bag and toss it around until the coconut is dyed green, keep adding more food coloring a little at a time if needed until you reach the desired shade.
It is easier to serve if you cut the Easter bars first with a sharp knife and then sprinkle the dyed coconut on top.
Add an Easter peep to each slice and jelly beans, and serve immediately.
Notes
Tons of custom options, see my tips above on that.
Great for a make-ahead dessert.
This freezes well, see my tips above on how to store.
Use our coconut frosting recipe, or add your favorite!
If you don’t like peeps, you can use small chocolate bunnies instead.