Quick Coconut Bars
These buttery bars have a golden coconut topping.
Servings: 12 bars
Ingredients:
| Nutritional Info | |
| Per bar: about | - |
| cal | 147 |
| pro | 2 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 14 g |
| fibre | 1 g |
| chol | 38 mg |
| sodium | 89 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 8% |
| folate | 6% |
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1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) icing sugar
1/2 tsp (2 mL) vanilla
1/2 cup (125 mL) sweetened shredded coconut
1 cup (250 mL) all-purpose flour
1 egg yolk
Preparation:
Line 9-inch (2.5 L) square metal cake pan with parchment paper. In bowl, beat butter, sugar and vanilla until fluffy; stir in 1/4 cup (50 mL) of the coconut. Stir in flour in 3 additions; pat into prepared pan. Mix egg yolk with 1 tsp (5 mL) water; brush over dough. Sprinkle with remaining coconut, pressing lightly to stick.
Bake in centre of 300°F (150°C) oven until coconut is golden, 25 minutes. Let cool for 10 minutes. Turn out onto board; peel off paper. Cut into 12 triangles; let cool. (Make-ahead: Store in airtight container for up to 4 days or freeze for up to 2 weeks.)
Bake in centre of 300°F (150°C) oven until coconut is golden, 25 minutes. Let cool for 10 minutes. Turn out onto board; peel off paper. Cut into 12 triangles; let cool. (Make-ahead: Store in airtight container for up to 4 days or freeze for up to 2 weeks.)
Source
Barbecue Plus: Summer 2005
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