Orange Coconut Mangles Recipe
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| Pecans | 1/2 Cup (16 tbs), finley chopped | |
| Eggs | 2 | |
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| 1 to teaspoons finely shredded orange peel | ||
| Orange juice | 3 Tablespoon | |
| Baking powder | 1/4 Teaspoon | |
| Coconut | 1 Cup (16 tbs) | |
Directions
For crust, combine the 1/2 cup flour and the 1/4 cup sugar in a medium mixing bowl.
Cut in butter with a pastry blender until mixture resembles coarse crumbs.
Stir in pecans.
Press mixture into an ungreased 8x8x2-inch baking pan.
Bake in a 350° oven for 18 to 20 minutes or just until golden.
For filling, combine eggs, the 3/4 cup sugar, the 2 tablespoons flour, orange peel, orange juice, and baking powder in another medium mixing bowl.
Beat 2 minutes with an electric mixer until combined.
Stir in coconut.
Pour coconut mixture over baked crust.
Bake 20 minutes more or until edges are lightly browned and center is set.
Cool in pan on a wire rack.
Cut into 2 1/2-inch squares, then cut each square in half to make triangles or bars.
Sprinkle with powdered sugar, if desired.
Cut in butter with a pastry blender until mixture resembles coarse crumbs.
Stir in pecans.
Press mixture into an ungreased 8x8x2-inch baking pan.
Bake in a 350° oven for 18 to 20 minutes or just until golden.
For filling, combine eggs, the 3/4 cup sugar, the 2 tablespoons flour, orange peel, orange juice, and baking powder in another medium mixing bowl.
Beat 2 minutes with an electric mixer until combined.
Stir in coconut.
Pour coconut mixture over baked crust.
Bake 20 minutes more or until edges are lightly browned and center is set.
Cool in pan on a wire rack.
Cut into 2 1/2-inch squares, then cut each square in half to make triangles or bars.
Sprinkle with powdered sugar, if desired.
Chef
