First thing this morning, while the coffee was brewing, I was cutting the parchment for these cookies. They’re also known as Hawaiian Dream Bars* in my family, another of my mother’s favorites. I didn’t put butterscotch chips in these, so the coconut is the star.
If you’re wondering why I’ve provided them a gender-defining name, well, it’s because one of my nieces told me that she prefers the “girl versions” of things such as fudge and brownies. Coconut is a nut. You figure it out.
Recipe for my version (add butterscotch chips if you fancy them): 3 distinct steps. Preheat oven to 350. Roast coconut. Make & precook base. Make filling.
2 c. shaved, unsweetened coconut (usually found in Bulk aisle of supermarket) – roast on a cookie sheet in 350 degree oven for a few minutes until golden, stirring a couple times because the edges will brown first.
Base: 1 c. soft butter, 1 c. brown sugar, 2 c. flour. Mix with wooden spoon until it forms a dough (rather than crumbs) and press into a 13″ x 9″ ungreased cake pan. (I use parchment, but it’s not a requirement.) Bake for 10 minutes.
Filling: 4 eggs, 2 c. brown sugar (loose pack), 4 Tablespoons flour, 1 teaspoon baking powder, 2 teaspoons vanilla, 1/4 teaspoon salt. Beat with whisk until fluffy, then pour over the base.
Sprinkle & press the roasted coconut into the base. Bake for 20-25 minutes, depending on your oven. (Some oven temperature gauges lie! My batch took 22 minutes until perfectly browned & not overcooked.)
Cut into 24 bars when cooled.
Approximately 250 calories in each bar.
Ms Chef in Seattle 