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Print This Coconut Bar Cookies Recipe
These moist and tender bar cookies are great keepers, which make them perfect for gift giving or a party menu. They look just as pretty straight out of the oven or with a subtle dusting of confectioner's sugar. Best of all, they come together quickly you can make them entirely with your hands, two bowls, and a whisk. Be sure to allow them to cool completely before cutting them with a very sharp knife to prevent jagged edges.

Coconut Bar Cookies Recipe

1/2 cup butter
1/2 cup brown sugar, packed firm
1 cup flour
2 large eggs
1 cup brown sugar
1 1/2 teaspoons vanilla
2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup shredded coconut
1 cup pecans, chopped

 


Coconut Bar Cookies Preparation:

Preheat your oven TO 350°F.

In a large mixing bowl cream together 1/2 cup butter and 1/2 cup of brown sugar.
Add 1 cup of flour and mix with a fork until crumbly.
Pat crumb mixture into a 9x13 inch baking dish.
Bake in preheated oven for 10 minutes.
Remove from the oven and place on wire rack to cool while mixing up the top layer.
In a large mixing bowl beat the eggs until fluffy.
Add second amount of brown sugar and vanilla, mix thoroughly. Add second amount of flour, baking powder, salt, coconut and chopped pecans.
Mix well and spread on top of the baked layer.
Return mixture to oven and bake for remaining 25 minutes. Remove the coconut bars from the oven and cool completely on wire rack before cutting.

Recipe Yields: about 24 coconut bars.

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Deerlake Cookies to Share Coffee Cup

Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!


Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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