Tom Thumb Bars (Coconut Specialties)
Description
These are chewy moist coconut bars. This was a special treat during the 1930s and 40s which my mother served often to our farming community by popular demand.
Ingredients
•
1/2 cup shortening
•
1/2 teaspoon salt
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1/2 cup packed dark brown sugar
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1 cup all-purpose flour
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1 cup packed dark brown sugar
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1 teaspoon vanilla extract
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2 tablespoons all-purpose flour
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1/2 teaspoon baking powder
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1 1/2 cups coconut
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1 cup chopped walnuts
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2 eggs
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
2
In a medium bowl, mix together the shortening and 1/2 cup of brown sugar until smooth. Stir in 1 cup of flour and salt until well blended. Press into the prepared pan.
3
Bake the crust for 15 minutes in the preheated oven, or until delicately browned. After removing the crust from the oven, increase the heat to 350 degrees F (175 degrees C).
4
Make the filling while the crust is baking. In a medium bowl, stir together 1 cup brown sugar, baking powder, and 2 tablespoons of flour until well blended. Mix in eggs and vanilla, beating until thick and foamy. Stir in the coconut and chopped nuts. Spread over the warm crust.
5
Bake for 25 minutes in the preheated oven, or until bars are lightly browned and puffy. Cool completely, and cut into small bars.