Coconut Chews
Ingredients
16 bars
servings
- 1/2 cup dark brown sugar, firmly packed
- 1/4 cup shortening
- 1 egg yolk
- 1/2 tsp vanilla
- 1 cup all purpose flour, sifted
- 1/2 tsp salt
- 1 tsp baking powder
- 1 whole egg
- 1 egg white
- 1 tsp vanilla
- 1 cup dark brown sugar, firmly packed
- 2 tbsp flour
- 1 cup flaked coconut
- 1/2 cup chopped walnuts
Step-by-Step Instructions
- Preheat oven to 350 degrees. Grease and flour a 9-inch square pan.
- Beat together the 1/2 cup brown sugar, shortening, egg yolk and 1/2 tsp vanilla until well combined.
- Stir in 1 cup flour, sifted with salt and baking powder. Pat mixture firmly into the bottom of the prepared pan to form an even base layer.
- In same bowl, beat whole egg and egg white with fork; add the remaining 1 tsp vanilla, 1 cup brown sugar, 2 tbsp flour, coconut, and walnuts and mix well.
- Spread coconut mixture evenly over unbaked layer in pan. Bake for 25 to 30 minutes until the top is golden brown. Cool in pan completely, then cut into squares or small bars.
Common Problems and Solutions
Q: Why is my bottom layer crumbly instead of firm?
A: Make sure to pack the base layer firmly into the pan with your hands or the back of a spoon. The mixture should feel compact, not loose. If it's too dry, make sure you measured the shortening correctly.
Q: Can I tell when these are done baking?
A: Look for the coconut topping to turn golden brown, usually 25-30 minutes. The edges should be set and the center should no longer look wet or jiggly.
Tips and Techniques
Let the bars cool completely in the pan before cutting—they’ll hold together much better. For cleaner cuts, refrigerate the cooled bars for 30 minutes before slicing.
Ingredient Substitutions
- walnuts: pecans or almonds
- shortening: butter
- flaked coconut: shredded sweetened coconut
Equipment Needed
- 9-inch square baking pan
- mixing bowl
- electric mixer or hand mixer (optional but helpful)
- fork
