- 20 mins
Ingredients
- For crust:
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 cup unbleached all-purpose flour
- For topping:
- 2 eggs (I used large)
- 1 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup chopped walnuts
- 1/2 cup shredded coconut
- 2 tablespoons flour
- Pinch of salt
Preparation
Step 1
Preheat oven to 375 degrees F. Line an 8-inch square baking pan with foil and spray with nonstick cooking spray. Set aside.
Cream 1/2 cup butter till fluffy. Gradually add 1/2 cup brown sugar and beat until smooth. Stir in flour. Press this mixture into bottom of prepared pan; bake at 375 degrees F for 20 minutes or until golden.
While crust is baking, beat eggs with 1 cup brown sugar until smooth. Stir in vanilla and walnuts. Toss coconut with flour and salt and add to egg mixture. Stir till combined.
Pour this topping mixture over hot baked crust and smooth with a spatula. Return pan to oven and bake for an additional 20 minutes or until topping set and golden brown. Cool pan on rack.
When completely cool, lift foil sling out of pan and place on cutting board. Gently peel away from sides and use a spatula to separate from bottom. Discard foil.
Cut cookies into bars using a large chef's knife. Store in an airtight container.