Tom Thumb Bars (Coconut Specialties)7 Reviews
- Prep: 15 min
- Cook: 40 min
- Ready In: 55 min
“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.” - by Juanita
Original recipe yields 36 bar cookies
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
- 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.
- 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).
- 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.
- Bake for 25 minutes in the preheated oven, or until bars are lightly browned and puffy. Cool completely, and cut into small bars.
Amount Per Serving (36 total)
- 110 cal
- 7.5 g
- 10.3 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"These bars are very very good. Moist and flavorful. We love coconut and walnuts, so I increased each by 1/2 cup. For an extra sweet treat, frost with cream cheese icing. These freeze well, too. Thanks..." See more Juanita!"
"These bars were fairly simple to make and the ingredients were on hand. They were pretty good, however I thought the crust was a little bit too salty. If you use unsalted butter, then adding the salt ..." See moreis probably a good idea, but if you are using salted butter, don't add very much salt. It doesn't need it. I will probably make this again, but I think I will continue my search for the ultimate coconut bar cookie."
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