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Antilope
December 29th, 2011, 08:40 PM
COCONUT BARS

Gourmet magazine OCTOBER 1953

When Miss Hope Austin wrote in to request a recipe for cookies “made with coconut and sprinkled with powdered sugar that have cake-like bottoms and chewy tops,” Gourmet’s cooks responded with these very easy coconut bars. Studded with chopped walnuts and shredded coconut, they are like blondies with a tropical flair. Lining the pan with parchment or wax paper makes them easier to remove.

This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.

1/2 cup butter
1/2 cup brown sugar
1 cup sifted flour
2 eggs
1 cup brown sugar
1 teaspoon vanilla
1 cup chopped walnuts
1/2 cup shredded coconut
2 tablespoons flour
pinch of salt
powered sugar for sprinkling

Bake crust in a moderate oven (375° F.) for 20 minutes, add batter topping,
Bake in a moderate oven (375° F.) for 20 minutes longer

Cream 1/2 cup butter. Add gradually 1/2 cup brown sugar and beat until smooth. Stir in 1 cup sifted flour and spread the batter in the bottom of an 8-inch square cake pan. Bake in a moderate oven (375° F.) for 20 minutes.

Beat 2 eggs and 1 cup brown sugar until smooth. Stir in 1 teaspoon vanilla, 1 cup chopped walnuts, and 1/2 cup shredded coconut tossed with 2 tablespoons flour and a pinch of salt. Spread this batter over the baked crust and continue to bake for 20 minutes longer. Cool, sprinkle with powered sugar, and cut into squares or bars. Makes 24 cookies.