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Mrs. Kolbert’s Coconut Bars

October 24, 2020

If you have a sweet tooth, like I do, these will definitely satisfy, even for a chocoholic like myself.

DO NOT spray the baking pan with canola spray or anything like that.  Not necessary. And DO cut them while they are still hot, in the pan otherwise you will have one solid cookie bar, 9 x 13.  Cut them into 48 bars, like the recipe says.  A little cookie goes a long way.

The recipe calls for almonds but I prefer pecans.  Please refer to the original recipe for the almond amount.

Mrs. Kolbert’s Coconut Bars from Gourmet December 1993

1-1/2 cups firmly packed light brown sugar

1 cup plus 3 tablespoons of all-purpose flour

1/2 cup (1 stick) of butter, melted and cooled

6-3/4 ounces (1-1/2 cups) sweetened flaked coconut

4-1/4 ounces (1 cup) of chopped, toasted pecans (350 degrees for 5 minutes)

2 large eggs

1 teaspoon vanilla

1/2 teaspoon salt

Preheat the oven to 350 degrees.

Toast the pecans.

In a bowl with a fork, stir together 1/2 cup brown sugar, 1 cup flour and the butter until thoroughly combined.  Press the mixture evenly onto the bottom of a 13 x 9 inch baking pan.  Take your time spreading the mixture in the pan.  It will seem there is not enough but there is.  Bake for 10 minutes.

In the same bowl, with the fork, combine completely the remaining 1 cup brown sugar, the remaining 3 tablespoons of flour, coconut, pecans, eggs, vanilla and salt.  Spread the coconut mixture evenly over the crust and bake for 20 minutes until pale golden in color.

Remove from the oven, place on a cooling rack, and cut into 48 bars.  Then let the bars cool completely.  Remove from the pan and serve.

toast the pecans:

make base of cookie and spread into pan and bake:

combine the rest of ingredients and spread onto cookie base and bake:

cut into 48 squares while still hot:

after thoroughly cooling, remove from pan and serve:



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