Name: Choco-Coconut Bar Cookies recipe
Ingredients: 1 ½ cups all-purpose flour;½ cup butter;½ cup packed brown sugar;¼ teaspoon salt;1 (12 ounce) package semisweet chocolate chips;2 eggs;1 ½ cups shredded sweetened coconut;2 tablespoons all-purpose flour;1 teaspoon vanilla extract;½ teaspoon baking powder;¼ teaspoon salt

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Ingredients

1 ½ cups all-purpose flour ½ cup butter ½ cup packed brown sugar ¼ teaspoon salt 1 (12 ounce) package semisweet chocolate chips 2 eggs 1 ½ cups shredded sweetened coconut 2 tablespoons all-purpose flour 1 teaspoon vanilla extract ½ teaspoon baking powder ¼ teaspoon salt

Nutrition Info

141.4 calories carbohydrate: 17.8 g cholesterol: 20.5 mg fat: 7.9 g fiber: 1.2 g protein: 1.7 g saturatedFat: 5 g servingSize: - sodium: 86.3 mg sugar: 11.1 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 375 degrees F (190 degrees C).
Mix 1 1/2 cups flour, butter, brown sugar, and 1/4 teaspoon salt together in a bowl using a pastry blender until crumbly. Pat crust mixture into a 9x13-inch baking pan.
Bake in the preheated oven until set, about 10 minutes. Sprinkle chocolate chips over crust and return to the hot oven until chips are softened, about 1 minute. Remove from oven and gently spread softened chocolate over the crust. Leave oven on.
Beat eggs in a bowl until light and frothy, add shredded coconut, 2 tablespoons flour, vanilla extract, baking powder, and 1/4 teaspoon salt. Spread egg mixture over the chocolate-covered crust.
Bake in the hot oven until light golden and center is set, 15 to 20 minutes. Allow to cool completely, at least 1 hour. Cut into 1x3-inch bars.

Recipe Yield

30 bar cookies

Recipe Note

This recipe for coconut bar cookies came to me from my maternal Gramie Watson and quickly became a most-requested item at the kids' schools as well as at church and other venues where it was sampled.

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