These buttery bars have a golden coconut topping.
- Portion size 12 servings
- Credits : Barbecue Plus: Summer 2005
Ingredients
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
- Folate 6.0
- Calcium 1.0
- Vitamin A 8.0
