There are all sorts of bar cookies - ones filled with chocolate, fruit, jams, peanut butter - and they're all delicious. But these bar cookies? These are like candy. Completely addictive. Just try to have only one.
I am a huge coconut fan. Huge. And I try hard to get people to convert to my way of thinking, but it doesn't always work. Well, if you're looking to get someone on to the coconut way of life then try these. Just the smell of the toasted coconut should be enough to have them wandering into the kitchen.
And then when they eat one - well, it won't be just one. That's all I'm saying.
Tip of the Day: Lining your baking pan with a foil sling - a piece of foil going each way - will allow you to lift the entire thing out with ease and cut into bars.
Recipe: (adapted from America's Test Kitchen Family Baking Book)
1 stick (1/2 cup) butter or margarine, softened
1/2 cup light brown sugar, packed
1/2 teaspoon salt
1 cup flour
1 cup light brown sugar, packed
2 teaspoons vanilla
2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sweetened, shredded coconut
Spread the coconut thinly and evenly on an ungreased baking sheet. Bake at 350 F for 7 to 10 minutes, stirring every couple minutes, until browned and crisp. Be careful it doesn't burn. Let cool.
Beat the butter, sugar and salt for the crust together. Add the flour and mix to combine.
Sprinkle the dough into the bottom of a greased 9x13" pan (I lined mine with a foil sling), and press down evenly. Bake on 325 F for 15 minutes.
Whisk the eggs, sugar and vanilla together. Add the flour, baking powder and salt, whisk to combine. Stir in the coconut. Spread the mixture evenly over the crust. Bake until lightly browned around the edges, about 20 to 25 minutes.
Let cool completely in the pan.