This classic back of the box recipe gets a modern makeover with flaked unsweetened coconut. - Posie Harwood
Makes 9 bars
For the shortbread layer
1/2 cup (1 stick) butter, softened
1 cup flour
1/2 cup firmly packed brown sugar
For the coconut layer
2 eggs
1/2 cup firmly packed brown sugar
1/4 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup unsweetened coconut flakes
1 cup sweetened shredded coconut
1 teaspoon vanilla
1 cup chopped walnuts
Preheat your oven to 350° F and line a 8-inch square pan with a parchment sling. Grease the parchment liberally (YOLO).
Mix together the softened butter, flour, and brown sugar. Press the dough into the base of your pan, making sure to keep the layer even. Prick the dough in several places with a fork.
Bake the bottom layer for 15 minutes.
In a stand mixer, beat the two eggs on high until very pale and fluffy (about 5 minutes). Add the brown sugar and beat for several minutes, until light and thick.
In a separate bowl, whisk together the flour, salt, and baking powder. Add it to the egg mixture along with the coconut, vanilla, and nuts. Mix until thoroughly blended.
Pour the coconut mixture over the shortbread crust. Bake for 20 minutes, or until lightly golden brown around the edges. Let cool, then slice and remove from pan.