Lynnda's StoryHeadnotes from the book:
the toasted coconut and touch of spicy cinnamon will transport you to the tropics, even if you bake these bars in the dead of winter. The flavor improves overnight, so make them a day ahead if possible
10 tablespoons unsalted butter at room temperature, 1 1/4 sticks
1 1/4 cup flour
1 tablespoon +2 teaspoons packed light brown sugar
1 cup packed light brown sugar
1/4 cup granulated sugar
two large eggs
1 teaspoon pure vanilla extract
1/4 cup sweetened condensed milk
1 tablespoon unbleached flour
1/2 teaspoon baking powder
pinch of cinnamon
2 cups shredded sweetened coconut
1grease a 9 x 9" baking pan with butter. Dust with flour and shake out the excess. Preheat the oven to 350°.
2To make the crust, mix the butter, flour and Brown sugar in a large bowl. Mix first with a wooden spoon, then knead with your hands. Spread the dough evenly into bottom of the prepared baking pan, flatten with your fingers. Bake for 10 minutes or until crust is light Golden. Remove from the oven and set aside to cool.
3While the crust is in the oven, make the topping. Beat both of the sugars, eggs, and vanilla until well combined, you can use the same bowl is the crust was mixed in. Add the condensed milk and blend thoroughly.
4Measure flour, baking powder and cinnamon and then sift together directly into the batter. Mix the batter gently until well mixed and no trace of the dry ingredients remains.
5Add the coconut and mix well by hand. Spread the batter evenly onto crust and return to the oven for an additional 30 minutes or until the top is turning Golden Brown.
Remove from the oven and cool on a rack for at least one hour. Cut just before serving. Makes 12 to 16 bars.