1 Picture
Ingredients
- 1/2 cup brown sugar, firmly packed
- 1/2 cup shortening (half butter)
- 1 cup sifted flour
- 2 eggs well-beaten
- 1/2 cup brown sugar, firmly packed
- 1/2 cup KARO syrop, red or blue label
- 1 teaspoon vanilla
- 2 Tablespoon flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1 cup coarsely chopped nuts
Details
Servings 24
Preparation time 20mins
Cooking time 45mins
Adapted from keyingredient.com
Preparation
Step 1
Preheat oven 350 degrees.
BLEND sugar and shortening. Stir in flour. Pat out mixture onto bottom of an ungreased pan (9 x 9 x 2 inches.) Bake in a moderate oven for 10 min.
MEANWHILE blend eggs and brown sugar. STIR in KARO syrop and vanilla. ADD flour, baking powder and salt, mixing well. Stir in coconut and nuts and spread over bottom layer.
RETURN to oven and bake for 25 minutes longer or until top is golden brown. Cool in pan, cut into finger length bars.
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REVIEWS: (97)
Very good - like a chewy, chocolate chip cookie bar or blondie, BUT a little bland since the shortening has no salt or flavor. You will need to double the salt and vanilla. If using salted butter, keep salt as is, only increase vanilla. If you have it, use real butter. I also increased the coconut to 1 full cup. You can also use butterscotch or peanut butter chip for variety. Super easy and very chewy and moist. Will definitely make again (using only butter though!).
This is a good recipe, but it is missing a few things. First of all, 1/2 cup of coconut is definitely not enough. I made these for a party, and I asked for everybody's opinion, and they all asked me why I called them Chewy Coconut Bars, as they could not taste the coconut. So, next time, I added 2 1/4 cups of shredded coconut, decreased the packed brown sugar by 1/4 cup, used 2 cups of milk chocolate chips (semisweet works fine too, but not as sweet. I substituted milk chocolate because I did not have semisweet on hand), used 1 cup of toasted chopped pecans, and substituted margarine for the shortening (I didn't have any shortening). That time, everyone raved about the bars. Thanks for the recipe though!
This is an easy, tasty recipe that gives a unique twist to the typical cookie bar. Although I didn't find the bars particularly chewy, they had a hearty, brownie-like consistency that was still appealing. (My husband absolutely adored them and raved that they were even better than chocolate chip cookies!) However, I did make a few modifications to the recipe. First, I used butter-flavored shortening instead of regular shortening to kick up the flavor a bit. (I think it might be a little bland without the butter flavor.) Also, I included a full cup of coconut and a full cup of nuts (pecans) to add more texture and up the taste a bit. When I make it again, I will probably increase the salt to a full teaspoon and increase the vanilla to two teaspoons for an extra punch of flavor. Overall, it's not a low-cal recipe, but it's definitely a yummy excuse to be a bit naughty!
I made these for a church get-together and they were a big hit! I used butter instead of shortening, increased the coconut to 1 cup, left out the nuts and used 1/2 almond extract and 1/2 vanilla. They were amazing. My husband is VERY picky about his cookies, and he loved these.
I took these bars to a youth gathering at our church and they disappeared very fast! I was afraid they were going to turn out like chocolate chip pan-cookies, but they were sooooooo much better!
We loved this. It was easy, quick and delicious. I'm so glad I didn't take the lazy way out and reach for the brownie mix instead.
I made 2 batches of these, the first one I made as is but used a full cup of coconut and no nuts and the second batch I cut the chocolate chips to 1 cup and used 1 cup of coconut and no nuts. The batch with just 1 cup of chips was much better and stil very rich and sweet. I don't think that 1/2 cup of coconut is enough even 1 cup almost isnt enough. It's hard to taste any coconut over the chocolate taste.
Just delicious! I didn't change much. As someone else suggested, I added 1/2 tsp. each of vanilla and almond extract. I also switched the quantity of nuts and coconut. I mixed chocolate chips and M & Ms to make the 1 1/2 cup of chocolate as well. I will definately make these again!
I made these this week and must say that they are the absolute best for sure and deserve more stars than I can assign. I did use 3X the amt of coconut called for and went with the margarine as the fat. But they are just soooo soooo tasty. And, no, I couldn't eat just one. Thanks for the recipe, Myrtis. I'll be making these again and again. I gave some to a neighbor and she scarfed 'em down too. So next time, will be making 2 big batches. Yum yum!
I halved the recipe and used an 8 x 8 pan. The batter was very thick and the bars were dense and gooey. Very good. Too good. I made these a second time using the full recipe amount. I didn't have chocolate chips so I doubled the coconut and drizzled chocolate syrup on top.
I read past reviews and customized this recipe. Make sure you "pack" the brown sugar, otherwise it does not taste sweet enough. Another suggestion would be just to add a little more brown sugar than called for. Substitute butter for the shortening. I used the entire package of chocolate chips, one cup chopped walnuts, and 2 cups shredded coconut. I baked it until the center stopped jiggling. Sounds crazy, but it worked. They take a long time to cool before you can cut them into bars.
Delicious! They taste like yummy chocolate chip cookies in bar form. I substituted butter for shortening and added more coconut. Will definitely make again!
This is really easy to make and really good. I took other reviewer's advice and used butter instead of shortening. I used 2 cups of milk chocolate chips, 2 cups of walnuts, and 2 cups of coconut. The batter was really thick and I kind of had to spread/pat it into the pan. Great recipe, my family loved it!
Oh my, people....these are exceptional! We live in Belize and have too many coconuts. We needed a way to use some of them up. We doubled the recipe, increased the coconut to 1 1/2 c. and reduced the chocolate chips so we could taste the coconut more. They smelled so good, that the neighbors actually came over while they were baking! We cut them into very small pieces since they are sweet and there are plenty left over for tomorrow. Thank you Myrtis for this fabulous recipe! Happy eating!
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