Coconut fans, put your hands up! If you love a good coconut cookie, give these Chewy Coconut Squares a try. It's the perfect time of year for baking, so what are you waiting for!
Well, September is hanging on by it's fingertips and I'm not sad about it. Don't get me wrong, it was a good summer. Well, a great summer in many ways. It was long enough, hot enough, relaxing enough and just enough to be honest. As much as I did enjoy summer this year, I love fall even more.
Best time or year, am I right?
One of the many things I love about fall, is baking. I know. But it's true. I know I'm not alone in whipping up a big ol' batch of butter and sugar as the days drawn in, the leaves change and the fire crackles in the background. Who am I kidding, it's still hot as you know what around here! But I'm living virtually through the wonderful world of social media. Fall will come to those that wait. And in our case, that's usually November.
While I wait for the air to cool and leaves to turn, I'll still be baking.
This past week I really got my bake on making a Carrot Cake, Double Chocolate Buttermilk Muffins and then these! It's been a sugar rush kind of week.
Yesterday, I spent most of the day in the kitchen whipping up some new recipes for the blog. I love days like that. When I have time to cook, bake and enjoy it along the way. Because let's face it, most days aren't like that. Often dinner is done in a rush and baking, well that's just a sideshow dream. Where's that box of Chip's Ahoy.....
So, yesterday amidst my cooking and baking frenzy, I was on a mission to make Aunt Vera's Coconut Cookie Bars. I don't know what she calls them, but they are probably the best thing on the planet. Spoiler alert in case you're getting excited, these aren't those. Sad I know. But I didn't have the recipe. Frustration was on bust as I thought it was printed on an apron I had, but it wasn't. I know it was too early to get in touch with family back home in search of a recipe. I mean who's going to be up at 5:00 am to talk recipes? Ummm, I'm guessing nobody.
So, I went to trusty ol' Mr. Google. Oh, how wonderfully we get along. In seconds, I had millions of coconut bars in front of me. But none were Aunt Vera's. And Aunt Vera really isn't my aunt at all, but she's like an aunt and I can't ever remember calling her anything else. She's the sweetest and tiniest woman you will ever meet. If you know Aunt Vera, you know.
Anyway, I found a recipe that looked wonderful and I was going with that one for now because I had all my baking stuff ready and patience really isn't my thing. Bingo, a perfect recipe from Taste of Home website. It looked and sounded perfect AND I had all the ingredients. So the baking was on!
Just a tiny note if you're new here. Almost all the recipes on this blog are 100% mine. But from time to time I like to try other recipes that have been tried and tested. I will always give that source credit for the recipe. And in this case it's Taste of Home.
And, these Chewy Coconut Squares did not disappoint in any way. They are moorish! As in you really will want more and then even more. No, they are not Aunt Vera's but they were good enough for me yesterday when I was on my baking high.
So good in fact, that I just might have eaten too many. Into the freezer they went in hopes I forget about them until the sugar high from yesterday wears off. That might take a while.
So, what do I think was the magic ingredient for these squares? Condensed milk! It's the best ingredient on earth! FACT! Okay, I know it's not going to win any health stars, but all in moderation right?
The secret to delicious baking can quite often be found in a can of crack for bakers. When my sister was a teenager, I remember her telling me she could eat it from a can. Sorry Jill, but it's true! I'd lie, if I said I hadn't done it. Haven't we all...
Yes, these innocent little bar cookies are loaded with all the good stuff and lots of of it. If you're on a diet, just saying, don't make these! They are highly addictive and I might have eaten them for lunch and dinner yesterday. No joke. No cutting corners or calories with these little gems.
Just pure goodness.
As for Aunt Vera's recipe, I'll still be getting my hands on that soon and sharing it here. Those cookies are probably one of the best things I have ever eaten....in a cookie that is. Ask anyone in my family, the absolute best. So, keep your eyes open for those this fall.
The baking is on!
For now let's take a look at these delicious morsels from Taste of Home. The perfect treat for your afternoon tea.
Notes about the Coconut Squares:
As this is a recipe I've never made before and just followed, I wouldn't recommend messing with any of the measurements. It came out perfect juts as it was. No adjusting necessary. I do talk often about substituting ingredients, but sometimes it's best to just stick to the recipe. So, stick to this one.
Yes, there's a lot of butter in that base and I was skeptical at first thinking it would be just too greasy. Nope, not greasy at all. In fact, the base could have been a biscuit in it's own right. It's delicious. The perfect crisp crunch of caramelized sugar and butter. I'm already planning this base for other cookies I'll be making this fall.
The baking time for the filling, as you will see in the recipe below is between 20 - 25 minutes. Mine was done in 20 minutes. You want to to be still a little wobbly when it comes out of the oven. If you bake it too long, they will dry out. So, just watch the baking time.
They are delicious, worth your time, effort and hard earned bucks!
Happy baking friends and get cosy with a cup of tea and cookie.
Chewy Coconut Squares
Makes 40 (approximately) / Prep time: 15 minutes / Bake time: 35 minutes
For the base:
1 Cup/220 grams butter, melted
1 Cup/200 grams brown sugar
2 Cups/260 grams flour
1 Teaspoon salt
For the filling:
3 Large eggs
1 Can/14 ounces/400 grams sweetened condensed milk
1/2 Cup/65 grams flour
1/4 Cup/50 grams brown sugar
1/4 Cup/55 grams butter, melted
2 Teaspoons vanilla extract
1/2 Teaspoon salt
4 Cups/400 grams shredded coconut
Grease and line a 9 x 13 inch baking tray with parchment paper. Preheat oven to 350 degrees F.
Make the base by combining the flour, salt, brown sugar and melted butter in a large bowl. Stir to combine.
Pour into prepared pan and flatten out evenly with your hands or a large spoon. Bake for 12 - 15 minutes. Remove from oven and place on a wire rack to cool for 10 minutes.
Reduce oven to 325 degrees F.
Make the filling by combining the eggs, condensed milk, flour, brown sugar, melted butter, vanilla and salt in a bowl. Whisk for about 2 minutes to combine. Pour in 3 cups/300 grams of the coconut and stir to combine.
Pour filling over cooled base and evenly spread out. Sprinkle with remaining coconut. Bake for 20 - 25 minutes. Remove from oven and place on a wire rack to cool completely before cutting into squares.
Can be stored in an airtight container in the refrigerator for up to a week.
Click the downloadable link below to print recipe!
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