Raisin Coconut Bars Recipe
Ingredients
| Butter/Margarine | 3/4 Cup(16 tbs), softened | |
| Granulated Sugar | 1/2 Cup(16 tbs) | |
| All purpose flour | 2 Cup(16 tbs) | |
| Eggs | 3 | |
| Vanilla | 1 Teaspoon | |
| Packed brown sugar | 1 Cup(16 tbs) | |
| All purpose flour | 3 Tablespoon | |
| Raisins | 1 Cup(16 tbs) | |
| Shredded coconut | 1/2 Cup(16 tbs) | |
| Powdered sugar | 1 Cup(16 tbs), sifted | |
| 1/2 teaspoon vanilla Milk | ||
Directions
Cream together butter, granulated sugar, and 1/2 teaspoon salt.
Stir in 2 cups flour.
Pat onto bottom of 13x9x2-inch baking pan.
Bake at 350° till lightly browned, about 20 minutes.
Beat eggs slightly with fork; add 1 tea spoon vanilla.
Gradually add brown sugar, beating just till blended.
Add 3 tablespoons flour and 1/2 teaspoon salt.
Stir in raisins and coconut.
Spread over baked layer.
Bake at 350° till golden brown, 20 to 25 minutes.
Combine powdered sugar, 1/2 teaspoon vanilla, and enough milk to make a glaze consistency.
Drizzle over warm cookies.
Cool.
Cut into bars.
Stir in 2 cups flour.
Pat onto bottom of 13x9x2-inch baking pan.
Bake at 350° till lightly browned, about 20 minutes.
Beat eggs slightly with fork; add 1 tea spoon vanilla.
Gradually add brown sugar, beating just till blended.
Add 3 tablespoons flour and 1/2 teaspoon salt.
Stir in raisins and coconut.
Spread over baked layer.
Bake at 350° till golden brown, 20 to 25 minutes.
Combine powdered sugar, 1/2 teaspoon vanilla, and enough milk to make a glaze consistency.
Drizzle over warm cookies.
Cool.
Cut into bars.
Chef
