Coconut Bars- March 2019.

Did I ever tell you that some of my cousins live on St. Thomas? The island in the Caribbean?

I’ve spent many a spring break sitting on a gorgeous beach, enjoying fresh coconut. It’s my inspiration for this recipe. Bake this when you feel the need for tropical breezes and dedicated coconut taste

A rum drink will pair well with this hands-on treat.

Find this recipe on pages 48 - 50 of
Fat Witch Brownies
(our first cookbook)

• Ingredients
• Crust
• 10 tablespoons (1¼ sticks) unsalted butter at room temperature
• 1¼ cups unbleached all-purpose flour
• 1 tablespoon plus 2 teaspoons light brown sugar (packed)
• Topping
• 1 cup light brown sugar packed
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup sweetened condensed milk
• 1 tablespoon unbleached all-purpose flour
• ½ teaspoon baking powder
• Pinch of cinnamon
• 2 cups shredded sweetened coconut

• Directions
• Grease a 9” square baking pan with butter or vegetable oil.
• Dust with flour and tap out the excess
• Preheat the oven to 350 degrees F.
• For the Crust
• Mix the butter, flour and brown sugar in a large bowl.
• Mix with a wooden spoon and then with your hands to finish the kneading process.
• Spread the dough with your hands in the prepared baking pan.
• Make it even with your fingers.
• Bake 10 minutes or until the crust is a light golden color.
• Remove from the oven and let cool.
• Make the Topping
• Beat both sugars, eggs and vanilla in a large bowl until well combined.
• Add the milk and mix well.
• Measure the flour, baking powder, cinnamon and sift together over the topping batter.
• Mix until well combined. Add the coconut and mix with your hands.
• Spread the topping evenly over the crust with your hands.
• Bake 30 minutes or until the top is a light golden brown.
• Remove from oven and let cool for at least one hour.
• Makes 12-16 bars depending on how big you cut the squares.