Sunday, December 4, 2016

Food 52 Coconut Dream Bars

Food 52 Coconut Dream Bars are nothing short of perfection. I followed Amanda Hesser's suggestion and added chocolate as well. They were everything I dreamed of; a shortbread base, topped with coconut, chopped walnuts, and chocolate. Sticky and chewy they completely hit the spot. These are quick to prepare, and are the perfect snack-dessert to have around your house. 

Shortbread Layer
1 cup all purpose flour 
1/2 cup unsalted butter,
at room temperature 
1/2 cup firmly packed light brown sugar

Coconut Layer
2 large eggs 
1/2 cup firmly packed light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt 
1 1/2 cups unsweetened coconut flakes
1 cup chopped walnuts 
1 teaspoon pure vanilla extract

1. Preheat oven to 350°. butter a 9x12 rectangular pan. line the pan with a parchment paper sling and liberally butter the parchment paper. to make the shortbread, mash together by hand the flour, butter, and brown sugar in a bowl. press the dough evenly into the base of the pan. prick the dough in several places with a fork. bake until the shortbread is cooked through and golden, about 15 minutes. 

To make the coconut layer, place the eggs in the bowl of a stand mixer fitted with a whisk attachment and beat on high speed until very pale and fluffy, about 5 minutes. add the brown sugar and beat until light and thick, several minutes more. in a separate bowl, whisk together the flour, baking powder, and salt. add the dry ingredients to the eggs, along with the coconut, walnuts, and vanilla. stir until thoroughly blended. 

Pour the coconut mixture over the shortbread crust. bake until lightly golden brown around the edges, about 20 minutes. let cool, then remove the bars from the pan using the parchment sling, and cut into squares. store in an airtight container.

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