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Coconut: Toasted Coconut Bars

Source of Recipe

Bon Appetit Magazine, 6/94


List of Ingredients

===Crust===
2 1/4 c All-purpose flour -- sifted
1/2 c Powdered sugar -- sifted
1 c Unsalted butter -- in pieces

===Topping===
1 c Packed light brown sugar
1/2 c Sugar
3 lg Eggs
2 tb Cream of coconut
1 tb Milk
1 tb All purpose flour
1 t Vanilla extract
3 tb Unsalted butter -- melted
1 1/2 c Sweetened shredded coconut


Recipe

Preheat oven to 325ºF. Mix flour and sugar in processor. Add chilled unsalted butter and cut in using on/off turns until mixture begins to come together. Press dough evenly over bottom of 13x9x3-inch baking pan. Refrigerate 15 minutes. Bake until golden brown, about 25 minutes. Cool. Reduce oven temperature to 300ºF.

For Topping: Combine brown sugar, sugar, eggs, cream of coconut, milk, flour and vanilla extract in large bowl and whisk just until blended. Fold in melted butter. Sprinkle coconut over crust. Pour topping evenly over coconut. Bake until topping is set and golden brown, about 45 minutes. Transfer to rack and cool. Cut into squares. Can be prepared 1 day ahead. Store in airtight container.