(From an old, now-lost recipe in the LA Times)
1) Preheat oven to 350° F.
2) Grease or spray an 8” x 8” baking pan.
3) In a seperate bowl, mix: 1 c. flour and 1 t. baking powder.
4) Then turn your standing mixer on and add the following ingredients in the order listed, beating VERY well after each addition:
- ¼ c. unsalted butter at room temperature
1 c. sugar
1 large egg
1/4 t. salt - 1 t. vanilla
flour mixture
1 c. coconut
5) Spread batter in pan (it will be thick).
6) Bake for 35 mins.
This recipe doubles well, baked in a 12” x 7” Pyrex dish. Don’t over bake, or they will be dry!
Coconut Bars
Gooey, buttery coconut bars
Equipment
- 1 standing mixer
- 1 pyrex baking dish 12" x 7"
Ingredients
- ½ c. butter unsalted
- 2 c. sugar
- ½ t. salt
- 2 eggs large
- 2 t. vanilla
- 3 t. baking powder
- 2 c. flour all-purpose
- 2 c. coconut sweetened, shredded
Instructions
- Preheat oven to 350° F.
- Grease or spray a 12" x 7" baking pan.
- In a standing mixer, beat butter with sugar until light and fluffy.
- Sift flour and baking powder together, and set aside.
- Add salt, egg, and vanilla, and beat until just blended.
- Add flour mixture and beat until just blended.
- Add coconut and beat until just blended. Mixture will be very thick.
- Spread mixture in prepared pan.
- Bake for 30-35 mins until toothpick inserted in center just comes out clean. Be careful not to overbake or bars will be dry.
Notes
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