coconut pecan pie bar cookies

This bar cookie recipe starts with a layer of shortbread made with butter, brown sugar and flour, I like that, we're off to a great start. The next layer, equally good, starts with brown sugar that is whipped up with toasted pecans, shredded coconut, vanilla, eggs, and a small amount of flour. All good but I think my bars are kind of fall-ish for the fourth of July weekend. I admit that the easy version of pecan pie aspect of this bar cookie recipe attracted me, along with the total lack of interest in something like a flag cake made with blueberries, strawberries and whipped cream, not that I would turn something like that down. But, don't worry, I have a traditional fourth of July watermelon in the fridge for later this weekend. Fall will be here before you know it and now you have a great coconut pecan pie bar cookie recipe to bake and share with your social bubble.

Ingredients for Coconut Pecan Pie Bar Cookies

for the shortbread

1 stick unsalted butter, soft and cut into pieces

1/2 cup brown sugar

1 cup all purpose flour

for the top layer

2 eggs

1 cup brown sugar

1/2 cup unsweetened shredded dried coconut

2 tablespoons all purpose flour

1 teaspoon vanilla extract

1 cup toasted pecans, chopped

1/2 teaspoon sea salt

Preheat the oven to 375F

Butter a 8" square baking pan

Make the shortbread layer in a stand mixer, cream the butter with the brown sugar and stir in the flour until just combined. Press into prepared pan.

Bake for 20 minutes, until light brown.

Prepare the top layer in a medium bowl, beat the eggs and the sugar together. Add the coconut, flour, vanilla, pecans and salt, stir until combined.

Spread the topping over the shortbread layer and bake for 20 minutes, until browned and puffy.

Let cool in the pan, then turn to and cut into bars.

Store in an airtight container for the weekend, if they last that long!

Makes 36 small bars

Comments

springtime chamomile tea cake with strawberry icing

Good grief, Easter is in the rear view mirror and we are deep into this new year. And once again it's tea time at my house. This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year. I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down. Baking with tea is both creative and fun. Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea. For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar. In addition to using lemon zest rubbed into the sugar for the cake

pear jam with saffron infused honey and cardamom

Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California. I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County. A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam. I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears. I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea! I never looked at pears in the grocery store the s

chocolate dipped toasted almond-coconut financiers

Easy peasy chocolate dipped French style cookies for a crowd made in a 24 cup mini muffin tin and I can't think of a better use for that pan....don't you just love the perfect pan for baking? I do. These wonderful chewy but soft and cake like cookies are perfect baked up for a party 🎉 I'm always looking for individual desserts to serve for a festive event and the more French like, the better. I used the toasted almond flour from King Arthurs Flour for this recipe but you may toast your own almond flour along with the sweetened shredded coconut used in the recipe. I also used Ghirardelli 60% Bittersweet Chocolate 🍫 for my dipping, which is my go to chocolate for baking. This recipe is best served on the day it's made. Ingredients and Recipe for Chocolate Dipped Toasted Almond-Coconut Financiers Makes 24 1 cup, 2 sticks- unsalted butter, melted and slightly cooled 1 cup sweetened shredded coconut 1 cup toasted almond flour, or plain almond flour 2/3 sugar 4 tabl

Tarragon and Chives

Search This Blog