Isn’t it amazing how children from the same families can have such different personalities? Raised in the same household, yet they can be as different as night and day. 

I was always be surprised at the differences between my little ones. One of them loved sports, the other hated them. My older son was quieter, more serious, and the younger was hysterically funny, always the center of attention. They basically had nothing in common, not even in looks.

Their eating habits too were the exact opposite. My firstborn grew up on a diet of pasta, pizza, French fries, and chicken nuggets with lots of ketchup, of course. I never really worried about it because I knew, someday, he would not be an adult who only ate those four things. I knew there would be far more serious battles ahead in his teenage years, so I let that one slide.

My younger son was an adventurous eater. No chicken nuggets or pizza for him. He preferred seafood and more “adult” foods. When he got his tonsils out at age four, my husband offered to get him ice cream. “No,” he replied. “I want shwimp.”

Now, they are both better eaters, and the one thing they agree on? They both hate coconut! Who knew? When I made this dish, they were very disappointed.

At least they agree on something.

It is truly their loss. This dessert is crazy good. As the author says, “it isn’t too gooey or sweet.” The shortbread bottom is the perfect canvas for the decadent mix of coconut, vanilla, nuts, and just the right amount of sugar. I toasted some extra coconut and melted some chocolate to add on top. Because why not? Baked in a parchment sling, it comes out beautifully and it so easy to remove from the pan. You must make this. I think you’re going to relish every bite.

This recipe is courtesy of Food 52 and will make 12-16 bars that will satisfy the itch for some decadent dessert.

Ingredients for Coconut Dream Bars:

For the Shortbread layer:

1 cup all-purpose flour
1/2 cup unsalted butter, at room temperature
1/2 cup firmly packed light brown sugar

For the Coconut Layer:

2 eggs
1/2 cup firmly packed light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups unsweetened coconut flakes
1 cup chopped walnuts
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F.

Butter a 9 1/2 by 12 1/2-inch rectangular baking pan.

Line the pan with a parchment paper sling and liberally butter the parchment.

(A parchment paper sling stretches across the base and up the opposites sides of the pan, leaving an inch or two excess on both sides so you can use the ends to lift the bars out of the pan) 

Make the Shortbread:

Mash together by hand the flour, butter, and brown sugar in a bowl.

Press the dough evenly into the base of the pan.

Prick the dough in several places with a fork.

Bake until the shortbread is cooked through and golden, about 15 minutes.

Make the Coconut Layer:

Place the eggs in the bowl of a stand mixer fitted with a whisk attachment and beat on high speed until very pale and fluffy, about 5 minutes.

Add the brown sugar and beat until light and thick, several minutes more.

In a separate bowl, whisk together the flour, baking powder and salt.

Add the dry ingredients to the eggs.

Add the coconut, walnuts, and vanilla.

Stir until thoroughly blended.

Pour the coconut mixture over the shortbread crust.

Bake until lightly golden brown around the edges, about 20 minutes.

Let cool, then remove the bars from the pan using the parchment sling, and cut into squares.

Melt some chocolate and sprinkle over bars (optional)

Store in an airtight container.

It’s that simple!