Chocolate Chip Coconut Bars and Life in the Garden

The daylily shown above is from a 5-foot-tall variety called ‘Minaret.”

Thrills and adventure can be found in cookie baking–no need to go mountain climbing or bungee jumping. On a whim this week, I made these Chocolate Chip Coconut Bars from the St. Mark’s Lutheran Church Cookie Cookbook, to take to work. They were fabulous. A delicate shortbread crust supported a chewy layer of coconut, chopped walnuts and chocolate chips. Yum. Thinking about featuring it in this post, I re-read the recipe and realized that I had put in twice as much butter as the recipe called for! I did wonder why the crust mixture was like a batter, and not crumbly. When I made them again correctly, they weren’t nearly as good!  So here is my extra-buttery variation.

Chocolate Chip  Coconut Bars

1/2 cup butter, softened
1/2 cup brown sugar
1 cup flour
3 tablespoons milk

Preheat oven to 350 degrees. Grease a 13 x 9″ pan and line with parchment paper. Cream butter and sugar. Add flour and then the milk. Evenly spread batter into the pan, and bake for 10 minutes, or until surface of batter is no longer shiny. Then make the following filling.

2 eggs
3/4 cups brown sugar
1 teaspoon vanilla
1 cup sweetened coconut (half a 7-oz. bag)
1 cup chopped walnuts
half a 12-oz. bag of semi-sweet mini chips

Beat eggs well, and add sugar, beating until smooth. Add vanilla. Fold in coconut, walnuts and mini chips, and spread mixture evenly over hot crust. Bake for 20 minutes longer. Allow to cool completely. Sprinkle with confectioners sugar and cut into squares.

In the Garden

The garden is humming with bees and colorful with flowers and butterflies. The yellow flowers are from a wild sesame plant. The bee in the phlox looks like he’s holding on for dear life! Peace to you. Fran


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