Brown sugar/coconut squares
32 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| ½ | cup | Butter or margarine, softened |
| ⅓ | cup | Packed brown sugar |
| 2 | 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 |
Directions
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