Quick Coconut Bars

Author: Canadian Living

These buttery bars have a golden coconut topping.

  • Portion size 12 servings
  • Credits : Barbecue Plus: Summer 2005

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup icing sugar
  • 1/2 teaspoon vanilla
  • 1/2 cup sweetened shredded coconut
  • 1 cup all-purpose flour
  • 1 egg yolk

Method

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.)

Nutritional facts Per bar: about

  • Sodium 89 mg
  • Protein 2 g
  • Calories 147.0
  • Total fat 10 g
  • Cholesterol 38 mg
  • Saturated fat 6 g
  • Total carbohydrate 14 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Quick Coconut Bars

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