-
-
My review
Tom Thumb Bars (Coconut Specialties)
Juanita
"These are chewy moist coconut bars. This was a special treat during the 1930s and 40s which my mother served often to our farming community by popular demand."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 110 calsOriginal recipe yields 36 servings (36 bar cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
- In a medium bowl, mix together the shortening and 1/2 cup of brown sugar until smooth. Stir in 1 cup of flour and salt until well blended. Press into the prepared pan.
- Bake the crust for 15 minutes in the preheated oven, or until delicately browned. After removing the crust from the oven, increase the heat to 350 degrees F (175 degrees C).
- Make the filling while the crust is baking. In a medium bowl, stir together 1 cup brown sugar, baking powder, and 2 tablespoons of flour until well blended. Mix in eggs and vanilla, beating until thick and foamy. Stir in the coconut and chopped nuts. Spread over the warm crust.
- Bake for 25 minutes in the preheated oven, or until bars are lightly browned and puffy. Cool completely, and cut into small bars.
Nutrition Facts
Per Serving: 110 calories; 7.5 g fat; 10.3 g carbohydrates; 1.4 g protein; 10 mg cholesterol; 44 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1012 Ratings
-
-
-
-
-
Most helpful positive review
6/6/2003
These bars are very very good. Moist and flavorful. We love coconut and walnuts, so I increased each by 1/2 cup. For an extra sweet treat, frost with cream cheese icing. These freeze well, too. ...
Most helpful critical review
6/29/2010
I find these overly sweet and soft. The best part of them for me was the walnuts. I will not make them again.
Most helpful
Most positive
Least positive
Newest
6/6/2003
These bars are very very good. Moist and flavorful. We love coconut and walnuts, so I increased each by 1/2 cup. For an extra sweet treat, frost with cream cheese icing. These freeze well, too. ...
7/4/2003
These bars were fairly simple to make and the ingredients were on hand. They were pretty good, however I thought the crust was a little bit too salty. If you use unsalted butter, then adding the...
6/29/2010
I find these overly sweet and soft. The best part of them for me was the walnuts. I will not make them again.
9/29/2015
My grandmother raised me and told me when I was 6 yrs old that if I could read I could cook. This was one of the first cookies that she had me bake. She substituted pecans for the walnuts. Sh...
10/14/2014
These bars were magnificent! I used Nutiva red palm oil / coconut oil shortening and the crust simply melted in your mouth. Absolutely phenomenal. I also used unsweetened shredded coconut and th...
3/18/2014
Turned out great. My hubby doesn't like nuts so I substituted dark chocolate chips for the nuts.
12/31/2012
This recipe similar to the recipe my mother made and was a personal favorite. We called them chews. The main difference was her recipe did not have salt or walnuts.
9/4/2012
These cookie bars brought back such great memories. As a child in the 60's we went to Nanny's house in Halifax and these were the buffet drawer favorite. Captured the memory exactly! Thank you!