It’s so exciting to find a beloved recipe in the back of a box of “oldies but goodies”. I used to make these every year as part of a cookie assortment for holidays. I’ve reworked the recipe and made it healthier and “nut free”-except for the coconut. Naturally, you can add nuts if you like but these squares are delicious without them. They will rejoin my list of regulars on my cookie platter!
Prep time: 20 minutes
Coconut-Chocolate Chip Squares
By May 27, 2018Published:
- 24 small squares
- 1/2 cup solid coconut oil
- 1 cup light brown sugar firmly packed and used 1/2 cup at a time
- 1 cup + 2 tablespoons flour
- 2 large eggs
- 1/2 cup honey
- 1 teaspoon pure Vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup unsweetened shredded coconut packaged
- 1 cup mini non-dairy chocolate chips
- 1/2 cup finely chopped pecans optional
- electric mixer
- 9 inch square baking pan ungreased
- cooling rack
- Preheat oven to : 350° F.
Place coconut oil and 1/2 cup brown sugar in bowl of mixer . Beat until smooth and fluffy. Add one cup flour. Beat again. Be sure to scrape down batter from the sides of the bowl as you beat. Batter will be stiff.
Using a spatula or your hands, scrape batter into baking pan. Press it around the bottom of the pan so that it forms an even layer. Place pan in oven and bake for 10 minutes.
- Rinse off mixing bowl and beater while crust is baking. Add eggs and beat well. Add remaining 1/2 cup brown sugar and beat eggs and sugar until foamy. Add honey, vanilla, salt, baking powder and two tablespoons of flour. Beat until all ingredients are well blended. Stir in coconut and chocolate chips (and nuts-if used).
- Remove baking pan from oven. Pour coconut mixture over the par-baked crust and put back into the oven. Bake 20 minutes or until the top is golden brown. Cool completely on rack before cutting into small squares. Chill for 30 minutes before cutting if you want perfectly even slices. These squares freeze very well.