Coconut Bars - July, 2023.

This delicious treat is a hands-on delicious recipe. It reminds me of palm trees and warm, sandy beaches.

So, I usually bake it during July and August even if I’m not in the tropics.

BTW, the Caribbean is a great destination during the summer.

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

• Directions
• Preheat the oven to 350 degrees F.
• Grease 9" square baking pan with butter or cooking spray.
• Dust with flour and tap out the excess
• For the crust, mix the butter, flour and brown sugar in a large bowl. Use a large spoon and then knead with your hands.
• Spread the crust dough evenly in the bottom of the prepared pan and flatten with your fingers.
• Bake for 10 minutes or until the top is light golden.
• Remove the pan from the oven and set aside to cool.
• For the topping,beat both sugars, eggs and vanilla (in the same bowl you used to mix the crust ingredients) until well combined.
• Add the milk and blend thoroughly.
• Measure the flour, baking powder and cinnamon.
• Sift directly into the topping batter. Mix gently.
• Add the coconut and combine with your hands.
• Spread the batter evenly on top of the baked crust and put back in the oven for 30 minutes or until the top is turning light brown.
• Remove the pan from the oven and let cool for at least one hour.
• Cut just before serving. 12-16 pieces