Recipe by Dorel
These were a favorite of my DS and DD when they were kids. It is from a cookbook I bought in 1958. You can make the bottom layer thicker by 1 1/2 to double the ingredients but allow a little longer cook time.
Top Review by Sackville
These are soooo yummy! The base is like a shortbread and the top layer is very sugary and crunchy. I liked these best straight out of the oven because then the topping is a bit runny and it's definitely better to cut them while still warm because they harden as they cool down. The only thing I'd say is that if you don't have a real sweet tooth you might want to make the shortbread base thicker and the topping thinner. I found the sugary topping a bit overwhelming for my tastes but my husband, who is always into ultra-sweet treats like fudge and cotton candy, loved them.
- 3⁄4 cup butter or 3⁄4 cup margarine
- 3 tablespoons sugar
- 1 1⁄2 cups flour
- 2 1⁄4 cups firmly packed brown sugar
- 3 egg yolks, beaten
- 1 cup chopped nuts
- 3⁄4 cup shredded coconut
- 3 egg whites, stiffly beaten
- confectioners' sugar
Directions See How It's Made
- Cream butter; add sugar and blend with flour.
- Pat in bottom of 8x12 inch greased pan.
- Bake 15 minutes at 375Degrees.
- Add brown sugar to beaten egg yolk.
- Add nuts and coconut.
- Stir in stiffly beatenegg whites and spread over first mixture.
- Return to oven for 25-30 minutes.
- Dust with confectioners.
- Cut into desired shape.