Cookie Bars, Lemon Coconut Toffee Bars 

Tangy sweet lemony coconut topped bars. Easy, yet remarkable.

In mixer with cookie paddles, mix:
15 oz soft white wheat (whole wheat pastry flour)
1 c (2 sticks) soft unsalted butter
4 oz (1/2 c) brown sugar
until it forms a sandy mixture. Press firmly into the bottom of two aluminum 9x13 pans lined all the way around with parchment paper. Convection bake 350* 10 minutes.

Back in the mixer thoroughly mix:
6 eggs
2 lb brown sugar
1/2 t salt

Stir in:
1/4 c (2 oz) lemon juice

Stir in:
2 c (16 oz) unsweetened coconut
2 c (16 oz) chopped almonds

If desired, stir in:
1 c rasins

Pour evenly over the partially baked bottom layers.  Bake about 30-40 minutes more.  Be sure to bake until top is browned and the topping is set firm. The edges of the cookie bars are crinkly and chewy like toffee, but the middle pieces are softer and not so chewy. Both are really good with a surprisingly lemon flavor!

Cookbook Home | About | Search