This recipe is for those that claim to dislike coconut. It’s also for anyone that really loves coconut. Basically…
This recipe is for everyone.
These bars are rich, gooey, buttery… dreamy. And, they’re easy to make, done in under an hour.
8 TBS Butter (one stick)
1/2 cup brown sugar
1 cup all-purpose flour
1/4 TEA salt
2 cups brown sugar
1 TBS flour
1/4 TEA baking powder
2 large eggs
1 cup shredded coconut (toasted or untoasted, your choice)
1 cup walnuts
Bake the bottom layer:
Preheat oven to 300°.
Lightly grease 9 x 13 inch pan.
Cream butter and brown sugar until fluffy, stir in flour and salt. Mixture will be crumbly.
Pat into bottom of prepared pan.
Bake for 10 minutes and remove from oven to add top layer.
Increase temp to 325°.
While bottom layer is baking, prep the top layer:
Combine brown sugar, flour and baking powder.
Mix in eggs till smooth.
Add coconut and walnuts.
Dollop coconut mixture on top of pre-baked cookie layer, spread evenly.
Bake for an additional 30 minutes.
Cool. Dust with powdered sugar if desired.
I like to cut these in 2-inch squares, because they’re rich, and also because it’s easier to two or three 🙂
I like coconut, but it’s not my go-to dessert because of my love for chocolate, and how it has a tendency for people to either love it or hate it. But, I promise to use more coconut in the future, thanks to this amazing cream cheese coconut frosting.
Option One: Get yourself this pretty awesome cookbook: Williams Sonoma Dessert A Day (365 Recipes!) Go to the pages at the very back, just before the index. Find the Coconut Cream Cheese Frosting recipe. Yea!
Option Two: Figure it out on your own. It’s cream cheese, butter, sugar, vanilla, and toasted coconut. Sounds pretty easy, huh? If you don’t have the book, just wing it. Use the coconut in the frosting, and save some for the decoration on top as well.
So if it’s so easy, what’s my post about? Here are my tips:
Toast the coconut on a baking sheet in a 350 degree oven. Stir often. Confession: I didn’t toast the coconut enough to make it really brown. Now I see that was my error. Learn from my mistakes and keep stirring and toasting until most pieces are golden brown.
Try to put this frosting on everything you can.
This inspired me to try it on brownies, cookies, french toast, as a filling in crescent roll turnovers… so many delicious options. I can’t believe it took me this long to try a coconut cream cheese dessert, but I’m glad I’ve found it.