| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Firmly packed light brown sugar |
| 1 |
c |
Plus 3 tablespoons all-purpose flour |
| 1 |
|
Stick unsalted butter; melted and cooled |
|
|
; (1/2 cup) |
| 1 1/2 |
c |
Sweetened flaked coconut |
| 1 |
c |
Chopped blanched almonds |
| 2 |
lg |
Eggs; beaten lightly |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Preheat the oven to 350F. 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.
Makes 48 cookies.
Gourmet December 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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