Coconut Butter Bars

These look more difficult to make than they really are. The recipe was from Gourmet Magazine (December 1993). Oh, the 90's. They don't even seem that long ago but the recipe was printed almost 20 years ago! Wow, I sound old... reminiscing about days gone by and I'm only 27! They are a traditional recipe that was once known as "London Bars" although I'm not sure why.
Not only are they easy to make, they are different from other bars, don't require a lot of ingredients, and are delish. They are dense without being tough. They are also versatile. Try them with pecans and milk chocolate or macadamia nuts and dried pineapple.



If you let them sit for at least a day or two, the flavor improves greatly. They are a thinner bar, so if you like a thicker bar, consider using a 9" square baking pan instead of the 9x13" one.

Buttery Coconut Bars
9x13" pan | Gourmet, Dec. 1993

1 1/2 cups firmly packed light brown sugar
1 cup plus 3 tablespoons all-purpose flour
1 stick (1/2 cup) unsalted butter, melted and cooled
1 1/2 cups sweetened flaked coconut
1 cup chopped blanched almonds
2 large eggs, beaten lightly
1 teaspoon vanilla
1/2 teaspoon salt

1. reheat the oven to 350 degrees F. Combine 1/2 cup brown sugar, 1 cup of the flour, and the butter until the mixture is combined well.

2. Press the mixture evenly onto the bottom of a 9 x 13 inch baking pan, and bake for 10 minutes.

3. 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. Cool completely in the pan on a rack. If time allows, let these stand a day or two before serving in order to let the flavors develop. ***May be made 1 month in advance and kept frozen airtight.