Reviewed: Mar. 15, 2009

Yum! I halved the recipe and baked in a 9x9 inch brownie pan, so I cut each baking time by 5 minutes. For my fiancee's benefit, I replaced the walnuts with 1/2 cup chocolate chips and I also added 1/4 cup rolled oats. I chose this recipe because the name was interesting and because I prefer classic recipes, but I'm glad they turned out well. ;p Going into the recipe book for sure.

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Reviewer:

KBots

Cooking Level: Intermediate

Home Town: Fort Mcmurray, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 2, 2008

Super easy and super delicious! I can say nothing more!!!

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Reviewer:

GINNYANN1

Cooking Level: Expert

Living In: West Bend, Wisconsin, USA

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Reviewed: Jul. 4, 2003

These bars were fairly simple to make and the ingredients were on hand. They were pretty good, however I thought the crust was a little bit too salty. If you use unsalted butter, then adding the salt is probably a good idea, but if you are using salted butter, don't add very much salt. It doesn't need it. I will probably make this again, but I think I will continue my search for the ultimate coconut bar cookie.

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Reviewer:

BlondeCook

Cooking Level: Expert

Home Town: Eureka, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jun. 6, 2003

These bars are very very good. Moist and flavorful. We love coconut and walnuts, so I increased each by 1/2 cup. For an extra sweet treat, frost with cream cheese icing. These freeze well, too. Thanks Juanita!

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