Recently a friend sent me a recipe that has been in her family for more than 50 years, handed down from one generation to another. Everyone in her clan, she explained, is crazy about these delectable Coconut Walnut Bars. It's not hard to understand why. The golden brown morsels are incredibly moist with the flavors of coconut and walnuts beautifully balanced.
The bars also happen to be remarkably easy and quick to assemble. You don't even need a mixer -- just a bowl and a wooden spoon will suffice. Both brown and white sugars, plus flour and salt, are sifted together and then mixed with eggs. As a final step unsweetened coconut flakes, chopped walnuts and some grated orange zest are added. The batter is spread in a baking pan and then put in the oven for half an hour. When cool, the bars are cut and dusted lightly with powdered sugar.
You could offer these sweet confections unadorned or embellish them with dollops of whipped cream and a garnish of fresh berries. Serve them as a finale for casual gatherings or pack them in a basket for a picnic. Don't be surprised if you're asked for the recipe.
COCONUT WALNUT BARS
MAKES : 12 bars
- 2/3 cup light brown sugar, lightly packed
- 1/2 cup white sugar
- 1/2 cup flour (matzah cake meal)
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 2/3 cup unsweetened coconut flakes
- 1/2 cup chopped walnuts
- 1 teaspoon grated orange zest
- Confectioners' sugar for dusting the bars
- 1/2 cup whipping cream
- 2 tablespoons sour cream
- Fresh berries, optional
- Fresh mint sprigs, optional
|WE FEED YOUR SOUL, INTELLECT --- AND STOMACH|
Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.
Arrange a rack at center position and preheat oven to 350 F. Butter and flour an 8-inch square baking pan. Cut a piece of parchment paper about 8 inches wide and 18 inches long. The paper should be long enough to cover the bottom of the pan and extend 3 to 4 inches over two of the sides. Butter and flour the paper and place in the pan.
Sift brown and white sugars, flour and salt together into a large bowl. Add eggs, coconut, walnuts and orange zest, and stir to combine. Pour into prepared pan and smooth top with a spatula. Bake until a tester inserted in the center comes out clean, about 30 minutes.
Remove and cool to room temperature. Loosen the sides of the pan with a knife. Then gently using the parchment paper as an aid, lift the cooked mixture from the pan and invert onto a clean cutting board. Cut into 12 bars and dust lightly with confectioners' sugar. (Store in an airtight container at room temperature for up to two days.)
With an electric mixer on medium high speed, whip cream until soft peaks form, then add sour cream and whip a few seconds until just firm. Place cream in a serving bowl, cover and refrigerate. (Cream can be prepared one day ahead.)
Serve bars with a dollop of whipped cream and, if desired, garnish with berries and mint.
Sign up for the daily JWR update. It's free. Just click here.
To comment, please click here.
Interested in a private Judaic studies instructor for free? Let us know by clicking here.
Betty Rosbottom is a Food lover, Cooking Teacher, Writer, TV Show Host and Culinary Explorer.
if (strpos(, "printer_friendly") === 0)
=<<© 2014, Betty Rosbottom. Distributed by Tribune Media Services Inc.