Preheat oven to 350°F. Grease or line a 9-inch pan with parchment paper.
Cream together butter and sugars until light and fluffy.
Add in egg, egg yolk, and vanilla extract. Blend again until light and fluffy.
Whisk together the gluten-free flour, baking soda, and salt.
Add the dry ingredients along with the shredded coconut to creamed mixture and mix until well combined.
Add in ¾ cup crushed mini eggs. Stir to combine.
Spread into prepared 9-inch pan.
Press extra mini eggs into the top.
Bake at 350°F for 20-25 minutes or until light golden brown on top.
Remove from oven and immediately press halved creme eggs into the top of the cookie bars in a scattered fashion.
Allow bars to cool slightly before cutting into squares.
Notes
Measure the flour using the spoon and level technique. This is where you fluff up our flour, spoon it gently into the measuring cup, and then level off the top with a straight edged knife or spatula.
For measurements in grams, click the metric tab at the top of the ingredients list.
Cookies are best fresh! Store at room temperature in airtight container up to 3 days.
Recipe can be doubled and baked in a 9x13-inch pan.