Coconut Chews

"I make these for my dad all the time, he generally burns his tongue on them because he can't wait to taste them! I got this recipe from the Betty Crocker Cookbook."
photo by Salialto photo by Salialto
photo by Salialto
Ready In:
32 squares




  • Heat oven to 350. Mix powdered sugar and shortening. Stir in 1 1/2 cups of flour. Press in ungreased oblong pan 13x9x2 inches. Bake until golden brown, 12 to 15 minutes.
  • Mix remaining ingredients. Spread over baked layer. Bake 20 minutes; cool. Frost with Orange Lemon Frosting if desired.

Questions & Replies

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  1. lindaeparry
    I find one ingredient a little confusing. 3/4c of shortening (half margarine or butter) Does this suggest replacing shortening with margarine or butter with 1/2 of the shortening measure? or 1/2 shortening and half margarine or butter?


  1. Salialto
    I forgot all about this recipe until I stumbled across it here. This was a favorite of mine as a kid and I'm totally making it today! I love the contrast of the buttery, nutty base with the citrus icing. Yum! Thanks for posting it, making it so easy to import into my recipe app.
  2. DeuxLumieres
    Love these cookies. When I make them, people always ask for the recipe. These are a hit for cookie exchanges because they are a departure from chocolate. I don't consider the orange/lemon icing optional. The slight tang these give the cookies is perfect.
  3. margochef
    Bake the bar base just a bit longer, and then bake the whole thing just a bit more after you ice it, and it is so awesome! We call it Sidney Crack, because it is my husband's favorite cookie! He can eat half the pan in a day, so make a double batch! Will freeze well too.
  4. cowscatsdogs
    When I make this same recipe which I found in an old cookbook, I frost with what I call a browned butter frosting: I heat 1/4 to 1/2 cup of butter in small saucepan over med. heat (and watching it carefully!) until it is golden brown and then I quickly add small amount (3 Tbsp.?) of cold milk to stop the butter from darkening too much. Next, I add enough SIFTED powdered sugar until the butter/milk combination is either pourable or spreadable for the top of the STILL HOT bars (the amount of milk and powdered sugar are not specific). Everyone raves about the bars/frosting combination.
  5. Brenda
    Made this for a church group tonight and it was a hit!!


<p>I cook for fun. I especially like recipes that are kid friendly. And I also like recipes that are busy mom friendly!</p>
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