Mrs. Kolbert's Coconut Bars |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
|
When our executive food editor was a little girl, she liked the Christmas cookies at her best friend Allyson's house better than any others. Mrs. Kolbert, whose recipe this is, was apparently the author of much goodness in this world, as it was she who first introduced Allyson's parents to each other. Ingredients:
1 1/2 cups firmly packed light brown sugar |
1 cup plus 3 tablespoons all-purpose flour |
1 stick (1/2 cup) unsalted butter, melted and cooled |
1 1/2 cups sweetened flaked coconut |
1 cup chopped blanched almonds |
2 large eggs, beaten lightly |
1 teaspoon vanilla |
1/2 teaspoon salt |
Directions:
1. Preheat the oven to 350°F. In a bowl with a fork stir together 1/2 cup of the brown sugar, 1 cup of the flour, and the butter until the mixture is combined well, press the mixture evenly onto the bottom of a 13-by 9-inch baking pan, and bake it in the middle of the oven for 10 minutes. In the bowl with the fork combine the remaining 1 cup brown sugar, the remaining 3 tablespoons flour, the coconut, the almonds, the eggs, the vanilla, and the salt and blend the mixture well. Spread the coconut mixture evenly over the crust and bake the mixture for 20 minutes, or until it is pale golden. Cut the mixture into 48 bars and let the bar cool completely in the pan on a rack. The coconut bars may be made 1 month in advance and kept frozen in airtight containers.
|
|