This past January, I spent 10 nights away from home on a business trip. My husband can certainly fend for himself – he was single for years before he met me after all. He is perfectly capable of dialing for takeout or making a simple meal for one. But, when you get married, you settle into roles. I make dinner, he takes out the trash. I scoop the kitty litter and he gets our cars cleaned. And, when I go out of town, I feel bad for putting my chores into his court.
So, I knew if I could at least make some sweets before leaving town, he would have something to nibble on that was made for him with love.
I had just bought The Gourmet Cookie Book which has the best cookie recipe from Gourmet magazine from the 1940s on. What I love about the book is not only the timeless classics, but the amazing photos of every recipe in the book. I made the coconut bars from 1953 because I had all the ingredients on hand – and it seemed a bit different.
These are sweet, so cut your pieces smaller than I did. But, they are simply amazing, and really require little ingredients. With some powdered sugar on top, they are beautiful as well.
So, if you are leaving town and want your family to have an always satisfied sweet tooth, these are great treats to leave behind!
Makes 2 dozen
1/2 cup butter, softened
1 1/2 cup brown sugar, divided
1 cup plus 2 tablespoons flour, divided
1 teaspoon vanilla
1/2 cup shredded coconut
pinch of salt
1/2 cup chopped walnuts
Preheat oven to 375.
Cream 1/2 cup butter. Add gradually 1/2 cup brown sugar and beat until smooth. Stir in 1 cup sifted flour and spread the batter in the bottom of an 8-inch square cake pan, buttered. Bake for 20 minutes.
Beat 2 eggs and 1 cup light brown sugar until smooth. Stir in 1 teaspoon vanilla, 1 cup chopped walnuts, and 1/2 cup shredded coconut tosses with 2 tablespoons flour and a pinch of salt. Spread this batter over the baked crust and continue to bake for 20 minutes longer. Cool, sprinkle with powdered sugar, and cut into squares or bars.