Prep 15 mins
Cook 30 mins
Found the original recipe in King Arthur Flour's Baking Companion. I reduced the sugar content and I prefer them that way. You may also melt some chocolate chips and spread over the bars. You won't regret it!
- 8 tablespoons unsalted butter (1 stick/4 oz.)
- 1⁄4 cup dark brown sugar (2 oz.)
- 1 cup all-purpose flour (4.5 oz.)
- 1⁄4 teaspoon salt
- 1 cup dark brown sugar (8 oz.)
- 1 tablespoon all-purpose flour
- 1⁄4 teaspoon baking powder
- 2 large eggs, well beaten
- 1 cup shredded coconut, sweetened/unsweetened (3.5 oz.)
- 1 cup chopped nuts (I use almonds, 4 oz.)
- Preheat oven to 300F.
- Cookie Layer: In a large mixing bowl, cream butter and sugar until smooth.
- Stir in flour and salt.
- Mixture will be crumbly.
- Pat the mixture into a lightly greased 9x13 pan.
- Bake for 10 mins, while you prepare the topping.
- Increase the oven temperature to 325F.
- Topping: Combine sugar, flour and baking powder in a medium mixing bowl (I've used the same bowl without ill result).
- Stir in the eggs, mixing until smooth.
- Add coconut and nuts, mix until well-combined.
- Spread the topping onto the cookie layer, as evenly as possible (wet your fingers and spread).
- Bake the bars for 30 mins, until golden brown.
- Remove from oven and let them cool (in the pan).
- Sprinkle with confectioners' sugar, if desired.
- Or spread melted chocolate chips over the bars.
- Cut them into 2 1/4 inch bars when completely cooled.
They are good and have the best after taste. They taste better after you eat them then while you are eating them. Soft ,but with very little coconut taste for the amount that is in the recipe.