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Nutty Coconut Triangles

Western.Chefs's picture
  Butter margarine 1⁄2 Cup (8 tbs), softened (1 Stick)
  All-purpose flour 4 Tablespoon
  Light-brown sugar 2 Tablespoon
  Eggs 2
  Vanilla extract 1 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Flaked coconut 3 1⁄2 Ounce (1 Can)
  Canned pecan halves 3 Ounce, chopped (1 Can)

1. Preheat oven to 375°F. In small bowl, with mixer at low speed, beat butter or margarine, 1 cup all-purpose flour, and 1/2 cup packed light-brown sugar until well blended, occasionally scraping bowl with rubber spatula. Pat dough into 13" by 9" baking pan. Bake 15 minutes.
2. Meanwhile, into large bowl, measure eggs, vanilla, baking powder, salt, 3/4 cup packed light-brown sugar, and 3 tablespoons all-purpose flour. With mixer at medium speed, beat ingredients until well blended, occasionally scraping bowl. Stir in coconut and pecans.
3. Evenly spread coconut mixture over baked layer in pan. Bake 20 to 25 minutes longer or until golden. Cool in pan on wire rack. When cold, cut into 24 triangle cookies. Store in tightly covered container.

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