|Butter/Margarine||1⁄3 Cup (5.33 tbs), softened|
|Firmly packed brown sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1 1⁄8 Cup (18 tbs) (1 Cup Plus 2 Tablespoons)|
|Baking powder||1 Teaspoon|
|Shredded coconut||1 1⁄2 Cup (24 tbs)|
|Chopped nuts||1 Cup (16 tbs)|
In large bowl of an electric mixer, beat butter and 1/2 cup of the sugar until creamy.
With a fork, blend in 1 cup of the flour until mixture resembles fine crumbs.
Press mixture firmly over bottom of a greased 9 by 13-inch baking pan, forming an even layer.
Bake in a 375Â° oven for 10 minutes; let cool in pan on a rack.
Wash and dry mixer bowl.
Place eggs in bowl and beat until light and lemon-colored; then gradually beat in remaining 1 cup sugar.
Beat in vanilla, remaining 2 tablespoons flour, salt, and baking powder.
Stir in coconut and nuts until thoroughly combined.
Pour coconut mixture over baked crust, spreading evenly.
Return to oven and bake for 20 minutes or until topping is golden; then let cool in pan on a rack for 10 to 15 minutes.
Meanwhile, prepare orange butter frosting, if desired.
Cut partially cooled cookies into bars (about 1 1/2 by 3 or 1 1/2 by 2 inches), but do not remove from pan.
Spread frosting over cookies and let cool completely in pan on rack.
Serving size: Complete recipe
Calories 3791 Calories from Fat 1687
% Daily Value*
Total Fat 189 g290.7%
Saturated Fat 90.2 g451.2%
Trans Fat 0 g
Cholesterol 584.2 mg194.7%
Sodium 2144.7 mg89.4%
Total Carbohydrates 486 g162.1%
Dietary Fiber 24.8 g99.3%
Sugars 343.4 g
Protein 63 g125.6%
Vitamin A 47.2% Vitamin C 6.6%
Calcium 96.4% Iron 79.3%
*Based on a 2000 Calorie diet