Yield: 32 servings
Measure | Ingredient |
---|---|
1½ cup | All-purpose flour |
½ cup | Butter or margarine, softened |
⅓ cup | Packed brown sugar |
2 \N | Eggs |
1½ cup | Coconut |
¾ cup | Packed brown sugar |
2 tablespoons | All-purpose flour |
½ teaspoon | Baking powder |
½ teaspoon | Vanilla |
¼ teaspoon | Salt |
1 cup | Chopped nuts |
1 cup | Sifted powdered sugar |
1 tablespoon | Butter or margarine, melted |
From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING Canfield Fair regular Delores Damico of Youngstown, Ohio, competes at the fair each year with these gooey coconut squares. She's collected several first-place ribbons for the family favorite.
Lemon juice (about 4 teaspoons) 1. In a mixing bowl, beat together the 1½ cups flour, ½ cup butter and ⅓ cup brown sugar. Press the mixture into the bottom of an ungreased 13x9x2-inch baking pan.
2. Bake the butter/brown-sugar layer in a 350-F oven for 10 minutes.
3. In another bowl, beat eggs. Stir in the coconut, ¾ cup brown sugar, 2 tablespoons flour, baking powder, vanilla and salt. Stir in the chopped nuts. Spread over the baked mixture.
4. Bake the dessert in a 350-F oven for 20 minutes or till set.
5. Meanwhile, combine the powdered sugar and melted butter or margarine. Add enough lemon juice to make a glaze. Drizzle over the warm bars in pan. Cut into squares. Makes 32. Source: Midwest Living, August 1995