Grandma's Coconut Chews

By srumbel

Ingredients

• Crust Ingredients:
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 cup all-purpose flour *
• Filling Ingredients:
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup light brown sugar
• 2 tablespoons all-purpose flour *
• 1 cup shredded coconut
• Gluten Free Substitution:
• 2/3 brown rice flour (crust)
• 1/3 cup potato starch (crust)
• 2 tablespoons brown rice flour (filling)

Details

Servings 12
Adapted from barefeetinthekitchen.com

Preparation

Step 1

Chewy coconut filling layered onto a buttery shortbread crust; this recipe is so simple to make I have been making it since I was a child.

(one of only a few that she made) and if you are a coconut lover, these can not be beat.

I have a well known love of coconut and these bars are some of the best coconut treats I make.

COOK'S NOTE: Doubling this recipe will perfectly fill a 9x13 pan. Add an additional 5-10 minutes baking time for the crust a doubled recipe and an additional 5-10 minutes for the filling.

Yield: 12 servings

Preheat the oven to 350 degrees. Grease an 8x8 pan with butter or line with parchment. Combine the butter, sugar, and flour for the crust in a medium mixing bowl. Stir until well-combined. Press the crust into the bottom of the prepared pan. Bake for 10 minutes. Remove from oven and let cool a few minutes while finishing the rest of the recipe.

Mix together the filling ingredients and pour over the crust. Bake 20 minutes more (25 minutes for the doubled recipe). Let cool completely before slicing. Enjoy!