Coconut Crunchies

This cookie recipe from Janet Sheppard in Plano, Texas, won second place in the bar cookies category last December in the Dallas Morning News annual cookie contest.

I had been waiting for a good excuse to try them out so I made them for our book club meeting last night. They were greeted with cries of delight and second ... and third ... helpings.

They are really easy. Give them a try.

Coconut Crunchies

1-1/2 cups firmly packed light brown sugar (divided use)
1 cup plus 3 tablespoons flour (divided use)
1 stick unsalted butter, melted and cooled
1-1/2 cups sweetened flaked coconut
1 cup chopped blanched almonds
2 large eggs, beaten lightly
1 teaspoon vanilla
1/2 teaspoon salt

Preheat the oven to 350 F.

In a bowl with a fork, stir together 1/2 cup of the brown sugar, 1 cup of the flour and the butter until the mixture is combined well.

Press the mixture evenly onto the bottom of a 9x13-inch baking pan, and bake in the middle of the oven for 10 minutes.

In the same bowl, with a fork, combine the remaining 1 cup brown sugar, the remaining 3 tablespoons flour, coconut, almonds, eggs, vanilla and salt; blend well.

Spread the coconut mixture evenly over the crust and bake for 20 minutes, or until it is pale golden. Cut the mixture into 48 bars and let the bars cool completely in the pan on a rack. Makes 48 bars.