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One summer afternoon, while we were sitting outside watching the kids play, my neighbor Yehudis R. brought out some heavenly coconut bars for us to sample. I love anything made with coconut, and these were especially delicious. I immediately asked her for the recipe, of course, and I present you with a slightly varied version of the original. Yields about 24 bars.
1 and 1/2 cups flour
1/2 cup firmly packed brown sugar
1/2 cup shortening or margarine
1 cup firmly packed brown sugar
1 and 1/2 cups flaked coconut
1/2 cup chopped almonds or pecans (toasted or untoasted)
1/4 teaspoon salt
2 and 1/2 tablespoons flour
1 teaspoon Haddar Baking Powder
2 eggs
1 teaspoon Gefen Pure Vanilla Extract
about 3 and 1/2 ounces (100 grams) good-quality baking chocolate
Preheat oven to 275 degrees Fahrenheit.
Combine all the ingredients for the dough in the bowl of an electric mixer. Mix until combined well. Press evenly onto the bottom of a 9-inch by 13-inch pan. Bake for 15 minutes.
Reset oven to 350 degrees Fahrenheit.
Meanwhile, place all the topping ingredients except the eggs, vanilla and chocolate into the bowl of an electric mixer. Mix ingredients. Slowly add the eggs and vanilla and mix until all ingredients are combined. Spread over baked dough and bake for 20 minutes.
Cool for five minutes and cut into two-inch by one-inch rectangles.
In a double boiler, melt chocolate and dip both ends gently into it. Place on a wire rack to cool.
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