These are chewy moist coconut bars. This was a special treat during the 1930s and 40s which my mother served often to our farming community by popular demand.
Original recipe makes 36 bar cookies
Ingredients
CRUST:
1/2 cup shortening
1/2 teaspoon salt
1/2 cup packed dark brown sugar
1 cup all-purpose flour
FILLING:
1 cup packed dark brown sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1 1/2 cups coconut
1 cup chopped walnuts
2 eggs
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PREP
15 mins
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COOK
40 mins
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READY IN
55 mins
Directions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×13 inch baking pan.
- In a medium bowl, mix together the shortening and 1/2 cup of brown sugar until smooth. Stir in 1 cup of flour and salt until well blended. Press into the prepared pan.
- Bake the crust for 15 minutes in the preheated oven, or until delicately browned. After removing the crust from the oven, increase the heat to 350 degrees F (175 degrees C).
- Make the filling while the crust is baking. In a medium bowl, stir together 1 cup brown sugar, baking powder, and 2 tablespoons of flour until well blended. Mix in eggs and vanilla, beating until thick and foamy. Stir in the coconut and chopped nuts. Spread over the warm crust.
- Bake for 25 minutes in the preheated oven, or until bars are lightly browned and puffy. Cool completely, and cut into small bars.
Nutrition
Calories: 110 kcal
Carbohydrates: 10.3 g
Cholesterol: 12 mg
Fat: 7.5 g
Fiber: 0.9 g
Protein: 1.4 g
Sodium: 44 mg