Rating: 4.5 stars 4.3
13 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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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