Posted by: marthabernie | March 31, 2014


This recipe is from the 1950’s, Charleston South Carolina Junior League cookbook.  These would be good with some chocolate drizzled over the top!



6 tablespoons unsalted butter

1-1/4 cups all purpose flour

1/4 teaspoon salt

1/4 cup brown sugar

1/4 cup coconut milk powder

1/2 teaspoon coconut extract


1-1/2 cups brown sugar

1/4 teaspoon salt

1/2 teaspoon baking powder

1/4 cup coconut milk powder

2 large eggs

1/2 teaspoon vanilla extract

1/2 cup grated unsweetened coconut

1/2 cup large flake coconut

1 cup diced pecans

Preheat oven to 350 degrees F.  Grease and line a 9 inch square pan with parchment paper.  Mix together butter, flour, salt, brown sugar, coconut powder and extract until well combined to make base.  Press into pan and bake until lightly brown, about 10 minutes.  While the base is baking, combine the 1-1/2 cups brown sugar, salt, baking powder, coconut milk powder, eggs, vanilla and both coconuts, plus the pecans.  Spread on top of the base, return to the oven and bake for another 25 to 30 minutes.  Remove from oven and cut into bars.

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