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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.
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Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.

Classic BUY NOW   & Classic Cauldron Special always available.

Classic BUY NOW   & Classic Cauldron Special always available.