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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.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
36
Yield:
36 bar cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
CRUST:
FILLING:

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.

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  • 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

110 calories; protein 1.4g; carbohydrates 10.3g; fat 7.5g; cholesterol 10.3mg; sodium 44.5mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/07/2004
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. Thanks Juanita! Read More
(22)

Most helpful critical review

Rating: 3 stars
06/29/2010
I find these overly sweet and soft. The best part of them for me was the walnuts. I will not make them again. Read More
(6)
13 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/07/2004
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. Thanks Juanita! Read More
(22)
Rating: 4 stars
07/30/2003
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 salt is probably a good idea but if you are using salted butter don't add very much salt. It doesn't need it. I will probably make this again but I think I will continue my search for the ultimate coconut bar cookie. Read More
(7)
Rating: 3 stars
06/29/2010
I find these overly sweet and soft. The best part of them for me was the walnuts. I will not make them again. Read More
(6)
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Rating: 5 stars
09/29/2015
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. She had to print the recipe for me because I could not read cursive. Still have the recipe card, it is 60 yrs old. Read More
(3)
Rating: 5 stars
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 the overall taste was sweet but certainly not overly so. I gave a bunch out to my neighbors and the response was incredible. Definitely a keeper! Read More
(1)
Rating: 4 stars
03/19/2014
Turned out great. My hubby doesn't like nuts so I substituted dark chocolate chips for the nuts. Read More
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Rating: 5 stars
06/02/2008
Super easy and super delicious! I can say nothing more!!! Read More
Rating: 5 stars
09/04/2012
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! Read More
Rating: 4 stars
03/16/2009
Yum! I halved the recipe and baked in a 9x9 inch brownie pan so I cut each baking time by 5 minutes. For my fiancee's benefit I replaced the walnuts with 1/2 cup chocolate chips and I also added 1/4 cup rolled oats. I chose this recipe because the name was interesting and because I prefer classic recipes but I'm glad they turned out well.;p Going into the recipe book for sure. Read More