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Ingredientes
- Nonstick vegetable oil spray
- 1 1/4 c. all-purpose flour plus
- 2 Tbsp. all-purpose flour
- 1 1/3 c. sugar
- 3/4 tsp salt
- 10 Tbsp. unsalted butter - (1 1/4 sticks) chilled, diced
- 1 lrg egg yolk plus
- 3 lrg Large eggs
- 1 Tbsp. whipping cream
- 1/4 c. unsalted butter - (1/2 stick) melted, cooled
- 2 tsp vanilla extract
- 1 pkt sweetened flaked coconut - (7 ounce)
Direcciones
- Preheat oven to 350 degrees. Spray 13- by 9- by 2-inch metal baking pan with nonstick spray.
- Blend 1 1/4 c. flour, 1/3 c. sugar and 1/2 tsp. salt in processor. Add in diced butter and process, using on/off turns, till mix resembles coarse meal. Add in 1 egg yolk and cream; blend till dough comes together in clumps.
- Press dough proportionately over bottom of prepared pan. Bake crust till pale golden brown, about 15 min. Transfer to rack. Maintain oven temperature.
- Beat 2 Tbsp. flour, 1 c. sugar, 1/4 tsp. salt, 3 Large eggs, melted butter and vanilla in medium bowl to blend. Beat in coconut. Pour filling over crust.
- Bake dessert till golden on top and set in center, about 25 min. Cold in pan. Cut around pan sides to loosen edges. Cut into 24 bars.
- This recipe yields 24 bars.
- Comments: These sweet treats can be made two days in advance. Just store them in an airtight container in the refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 12 servings | |
| Calories 346 | |
| Calories from Fat 186 | 54% |
| Total Fat 21.42g | 27% |
| Saturated Fat 14.45g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 169mg | 7% |
| Potassium 101mg | 3% |
| Total Carbs 36.05g | 10% |
| Dietary Fiber 1.9g | 6% |
| Sugars 23.52g | 16% |
| Protein 3.99g | 6% |
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