Coconut Dream Bars
|
Makes 20 bars
|
Source: Joy of Cooking
|
|
A light but rich lemony coconut bar.
Crust:
|
¼
|
cup
|
butter, softened
|
2
|
ounces
|
55
|
grams
|
|
2
|
Tbs
|
sugar (caster)
|
|
|
30
|
ml
|
|
1
|
large
|
egg yolk
|
|
|
|
|
|
¾
|
cup
|
sifted flour (plain)
|
4
|
ounces
|
115
|
grams
|
|
Filling:
|
2
|
large
|
eggs
|
|
|
|
|
|
1
|
cup
|
brown sugar, firmly packed
|
7½
|
ounces
|
215
|
grams
|
|
1½
|
Tbs
|
flour (plain)
|
|
|
22.5
|
ml
|
|
¼
|
tsp
|
baking powder
|
|
|
2.5
|
ml
|
|
⅛
|
tsp
|
salt
|
|
|
1.2
|
ml
|
|
1
|
cup
|
shredded coconut
|
3
|
ounces
|
85
|
grams
|
|
1½
|
cups
|
chopped pecans
|
6
|
ounces
|
170
|
grams
|
|
Topping:
|
2
|
Tbs
|
butter
|
1
|
ounce
|
28
|
grams
|
|
⅔
|
cup
|
powdered sugar (icing)
|
|
|
165
|
ml
|
|
1
|
Tbs
|
lemon juice
|
|
|
15
|
ml
|
|
½
|
tsp
|
vanilla
|
|
|
2.5
|
ml
|
|
Crust:
Beat butter and sugar together until creamy.
Add flour and egg yolk to creamed mixture; blend well.
Pat into a greased 7” x 11”[18 cm x 28 cm] baking pan.
Bake at 350°F [175°C] for 10 minutes, then set aside to cool slightly.
Filling:
Toast pecans and coconut for 7 to 10 minutes.
Beat eggs slightly. Blend in remaining ingredients.
Pour over base. Bake in preheated moderate oven 350°F [175°C] about 20 to 25 minutes.
The top should be firm and golden brown and a toothpick inserted in the center comes out slightly wet.
Topping:
While the bars are still warm, stir together the topping ingredients.
Spread the icing evenly over the top.
Let stand until completely cool and the icing is set.
Cut into bars.
|
