Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This recipe for coconut bar cookies came to me from my maternal Gramie Watson and quickly became a most-requested item at the kids' schools as well as at church and other venues where it was sampled.

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Recipe Summary

prep:
10 mins
cook:
26 mins
additional:
1 hr
total:
1 hr 36 mins
Servings:
30
Yield:
30 bar cookies
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Mix 1 1/2 cups flour, butter, brown sugar, and 1/4 teaspoon salt together in a bowl using a pastry blender until crumbly. Pat crust mixture into a 9x13-inch baking pan.

  • Bake in the preheated oven until set, about 10 minutes. Sprinkle chocolate chips over crust and return to the hot oven until chips are softened, about 1 minute. Remove from oven and gently spread softened chocolate over the crust. Leave oven on.

  • Beat eggs in a bowl until light and frothy; add shredded coconut, 2 tablespoons flour, vanilla extract, baking powder, and 1/4 teaspoon salt. Spread egg mixture over the chocolate-covered crust.

  • Bake in the hot oven until light golden and center is set, 15 to 20 minutes. Allow to cool completely, at least 1 hour. Cut into 1x3-inch bars.

Cooks' Notes:

Substitute milk chocolate chips for semisweet ones, if desired.

Do not overbake in Step 3, or the chocolate chips will harden and become unspreadable.

Nutrition Facts

141 calories; protein 1.7g; carbohydrates 17.8g; fat 7.9g; cholesterol 20.5mg; sodium 86.3mg. Full Nutrition
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