One summer afternoon, while we were sitting outside watching the kids play, my neighbor Yehudis R. brought out some heavenly coconut bars for us to sample. I love anything made with coconut, and these were especially delicious. I immediately asked her for the recipe, of course, and I present you with a slightly varied version of the original.
- 1½ cups flour -
- ½ cup brown sugar, firmly packed -
- ½ cup shortening or margarine -
- 1 cup brown sugar, firmly packed -
- 1½ cups flaked coconut -
- ½ cup chopped almonds or pecans (toasted or untoasted) -
- ¼ tsp salt -
- 2½ Tbsp flour -
- 1 tsp baking powder -
- 2 eggs -
- 1 tsp pure vanilla extract -
- Good-quality baking chocolate (about 3.5 oz./100 g) -
1. Preheat oven to 275° F.
2. Combine all the ingredients for the dough in the bowl of an electric mixer. Mix until combined well. Press evenly onto the bottom of a 9-inch x 13-inch pan. Bake for 15 minutes.
3. Reset oven to 350° F.
4. Meanwhile, place all the topping ingredients except the eggs, vanilla and chocolate into the bowl of an electric mixer. Mix ingredients. Slowly add the eggs and vanilla and mix until all ingredients are combined. Spread over baked dough and bake for 20 minutes.
5. Cool for 5 minutes and cut into 2-inch by 1-inch rectangles.
6. In a double boiler, melt chocolate and dip both ends gently into it. Place on a wire rack to cool.
NOTE: Dough will resemble coarse crumbs. It needs to be tightly pressed into the pan to form a crust.
The bars are softer when they first come out of the oven, but they stiffen up as they cool.
You can also make diamond shapes, squares, or triangles.