The funny thing about this recipe for Buttery Coconut Bars is that I don’t usually like coconut, at least not as used in many cookies where it lurks in an undistinguished supporting role, and in my least favorite cookie, the coconut washboard. But I was riffling through an old cookbook, called the Country Fair Cookbook: Every Recipe a Blue Ribbon Winner by the editors of Farm Journal. The recipe beckoned, and I took the plunge. The result was a buttery, moist bar loaded with coconut, and it won me over.
It’s only flaw, in my eyes, is that the bar itself looked shaggy and undistinguished. So I took each bar and rolled it in a bit of sifted powdered sugar, so now they look like chubby little pillows of deliciousness!
Coconut Bar Cookies
1/3 cup butter, softened
1 cup sugar
1 teaspoon vanilla
1/2 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup flaked coconut
about 1/3 cup powdered sugar
Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
Sift together flour, baking powder and salt. Gradually add to the creamed mixture, mixing well. Stir in coconut. Spread in a greased and floured 8″ square baking pan.
Bake in 350 degree oven for 30 minutes or until golden brown. Cool in pan, and then cut into 16 squares. Roll each in a bowl of powdered sugar, and shake off excess.
Baking notes: I used an unsweetened organic flaked coconut, but you certainly could use the sweetened, shredded variety.
I mentioned a few weeks ago that I had visited Cantigny Gardens, in Wheaton, Illinois. I really enjoyed their old-fashioned rose garden–here are a few photos.
And in the butterfly garden . . . there were butterflies! This butterfly was on an annual asclepias.
Closer to home, I was sitting out on the patio when I heard a nuthatch, and saw him far up in the horse chestnut tree.
Lastly, a sparrow, posing for just a moment in its busy life. Peace to you. Fran