Chewy Coconut Bars

Rate this recipe

Preparation info

  • 24

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup light brown sugar
  • ¼ cup shortening
  • ¼ cup butter
  • 1 cup plus 2 tablespoons sifted all-purpose flour
  • 2 eggs
  • ½ cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup shredded coconut
  • 1 cup coarsely chopped nuts (walnuts, almonds and/or pecans)


  1. Preheat oven to moderate (350°F.).

  2. Blend one-half cup of the sugar with the shortening and butter until smooth and fluffy. Stir in one cup of the flour.

  3. Pat the mixture into the bottom of an ungreased pan (9 × 9 × 2 inches) and bake for ten minutes.

  4. While the mixture bakes, beat the eggs well and blend with remaining sugar. Stir in the corn syrup and vanilla. Add remaining flour, the baking powder and salt; mix well.

  5. Stir in the coconut and nuts and spread the mixture over the bottom layer. Return to the oven and bake for twenty-five minutes longer, or until the top is golden brown. Allow to cool in the pan. Cut into finger-length bars.

Part of