Quick Coconut Bars
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This recipe makes 12 servings
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 |
These buttery bars have a golden coconut topping.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup icing sugar
- 1/2 tsp vanilla
- 1/2 cup sweetened shredded coconut
- 1 cup 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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