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Butter Coconut Bars

By Lynnette Scofield of William Henry Miller Inn

Sylvie has been with us for several years. Sylvie is not old enough to be a Broad but she is one talented chick. Talented in whatever she does. She is a singer, dancer, actress, dog lover and baker to the stars. Well, maybe not the stars but a whole group of guests every night. Wow, can she bake.

I just snuck into the kitchen to snap a photo and she has beautiful strawberries chopped up on the center work table and the mixer is going like crazy. I don’t know what they’re for but it’s bound to be delicious.

Her iPad is always open to new and interesting recipes and she usually has some great music going too.

Honestly, I just wait every day to see what she comes up with and the other thing is that she is a fearless baker. She’ll look at a recipe and just go with it!

Here is a recipe she made recently. While I like coconut, I’m not a huge fan. But, boy are these bars good! The recipe from Cookies and Cups is adapted from Taste of Home.

Ingredients:

  • 2 cups flour
  • 1 cup light brown sugar
  • 1 cup salted butter, melted
  • 3 eggs
  • 1 tablespoon vanilla
  • 1 (14-ounce) can condensed milk
  • 1/4 cup light brown sugar
  • 1/2 cup flour
  • 1/4 cup slated butter, melted
  • 4 cups coconut (1 14-ounce bag)

Instructions:

  1. Preheat oven to 350.

  2. Line a 13-9 pan with aluminum foil and spray only the sides of the pan. Set aside.

  3. For the crust, in a large bowl, combine the flour, sugar and butter. Press evenly into the bottom of the prepared pan.

  4. Bake for 15 minutes or until lightly golden.

  5. Reduce the oven heat to 325. Transfer the pan to a wire rack.

  6. For the coconut layer, while the crust is baking, in a large bowl whisk together the eggs, vanilla, condensed milk, brown sugar, flour and butter until smooth.

  7. Stir in 3 cups of the coconut and spread the mixture onto the warm crust. Sprinkle the remaining cup of coconut evenly on top and bake for 25-30 minutes or until the edges are golden and the center is set. Cool completely before cutting.

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