This first picture is Mexican Macaroni, not coconut bars. Last night we had it with chayote, fresh strawberries, and dark chocolate.
The night before, we got some Copper River Red Salmon! We grilled it for Grandma, accompanied by roasted vegetables and a tomato-basil salad. For dessert we had these bars from a recipe I found in the Phoenix paper. Very simple and delicious.
Caramel Coconut Bars
1/2 cup brown sugar
1/2 cup butter, softened
1 cup flour
Combine above ingredients. Spread and pat in a 9x13 baking dish coated with cooking spray. Bake at 350 degrees for 10 minutes.
2 eggs
1 cup brown sugar
2 tablespoons flour
1 teaspoon vanilla
1/2 teaspoon salt
1 cup flaked coconut
1 cup chopped pecans
Mix remaining ingredients and pour over crust. Bake 20 minutes longer, or until brown. Let cool before slicing into small bars.
1 comment:
Ah, Mexican Macaroni! Surely I've told you that Chris Adams took that recipe and ran with it all through college -- I made it for him once on a trip we took to Texas, and he adapted and readapted it for years afterwards. It's a very good college boy recipe -- lots of calorie potential, fairly cheap ingredients.
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