Tom Thumb Bars Coconut Specialties Recipes
TOM THUMB COOKIE BARS
I am uncertain of the origin of the bar cookie recipe, but I know it was a favorite when I was growing up. My mom always used walnuts, but any nut that you choose would be good. They can also be made without nuts, if you prefer.
Provided by Judith Esqueda @jesqueda649
Categories Cookies
Number Of Ingredients 10
Steps:
- Combine shortening,salt, and 1/2 cup brown sugar in large mixing bowl and cream together. Add 1 cup flour and mix together.
- Spread mixture in large (13- x 9-inch) greased baking pan. Bake at 325 degrees for 15 minutes or until delicately browned.
- In a medium mixing bowl comin remaining 1 cup brown sugar, vanilla and eggs, beating until thick and foamy. Add 2 tablespoons flour, baking powder, coconut, and nuts. Stir until well blended.
- Spread coconut mixture over baked mixture. Return to 325 degree oven and bake 25 minutes.
- Cool and cut into squares to serve.
CHOCOLATE TOM THUMB BARS
These mouth watering, moist and chocolaty bars were always the first to disappear off my mom's holiday goodie platter. With a sweet meringue topping, these will be a hit at your next gathering.
Provided by OldFashionedFoodie
Categories Desserts Cookies Chocolate Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a medium bowl; mix together shortening, white sugar, 1/2 cup brown sugar, and egg yolks. Stir in water and vanilla. In a separate bowl, sift together flour, baking soda, and salt. Combine with egg and sugar mixture; blend well. Stir in chocolate chips. Press into the bottom of the prepared pan.
- In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Gradually add 1 cup brown sugar, continuing to beat until whites form stiff peaks. Spread meringue on top of base, covering completely.
- Bake in preheated oven until meringue has risen and light brown in color, about 15 to 20 minutes. Leave to cool before cutting into bars.
Nutrition Facts : Calories 259.4 calories, Carbohydrate 34.6 g, Cholesterol 23.3 mg, Fat 13.5 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 173.4 mg, Sugar 25.3 g
TOM THUMB BARS (COCONUT SPECIALTIES)
These are chewy moist coconut bars. This was a special treat during the 1930s and 40s which my mother served often to our farming community by popular demand.
Provided by Juanita
Categories Coconut Cookies
Time 55m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
- In a medium bowl, mix together the shortening and 1/2 cup of brown sugar until smooth. Stir in 1 cup of flour and salt until well blended. Press into the prepared pan.
- Bake the crust for 15 minutes in the preheated oven, or until delicately browned. After removing the crust from the oven, increase the heat to 350 degrees F (175 degrees C).
- Make the filling while the crust is baking. In a medium bowl, stir together 1 cup brown sugar, baking powder, and 2 tablespoons of flour until well blended. Mix in eggs and vanilla, beating until thick and foamy. Stir in the coconut and chopped nuts. Spread over the warm crust.
- Bake for 25 minutes in the preheated oven, or until bars are lightly browned and puffy. Cool completely, and cut into small bars.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 10.3 g, Cholesterol 10.3 mg, Fat 7.5 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 3.2 g, Sodium 44.5 mg, Sugar 6.3 g
TOM THUMB BARS
As a non-fan of coconut and walnuts, in general, I was surprised to find that I LOVE this cookie bar. My step grandmother introduced them to my family and ever since, they've been a staple cookie in the "special holiday collection." Super easy to make and they don't taste coconut-y or like walnuts Just so delicious!
Provided by JenniferPT
Categories Dessert
Time 1h10m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Mix and spread crust in 9 x 13 inch pan. Bake for 15 minutes at 325 degrees.
- While crust is cooking, beat eggs. Add sugar and vanilla. Stir in remaining ingredients. Spoon topping over hot crust, let it sit for 15-30 seconds to soften topping and then spread carefully over baked crust.
- Bake at 325 for 25 minutes. Let cookies cool and then sprinkle with powdered sugard and cut into 1" squares.
Nutrition Facts : Calories 184.6, Fat 11.3, SaturatedFat 4.8, Cholesterol 17.6, Sodium 125.4, Carbohydrate 19.9, Fiber 1.4, Sugar 13.8, Protein 2.2
TOM THUMB BARS (COCONUT SPECIALTIES)
These are chewy moist coconut bars. This was a special treat during the 1930s and 40s which my mother served often to our farming community by popular demand.
Provided by Juanita
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 55m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
- In a medium bowl, mix together the shortening and 1/2 cup of brown sugar until smooth. Stir in 1 cup of flour and salt until well blended. Press into the prepared pan.
- Bake the crust for 15 minutes in the preheated oven, or until delicately browned. After removing the crust from the oven, increase the heat to 350 degrees F (175 degrees C).
- Make the filling while the crust is baking. In a medium bowl, stir together 1 cup brown sugar, baking powder, and 2 tablespoons of flour until well blended. Mix in eggs and vanilla, beating until thick and foamy. Stir in the coconut and chopped nuts. Spread over the warm crust.
- Bake for 25 minutes in the preheated oven, or until bars are lightly browned and puffy. Cool completely, and cut into small bars.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 10.3 g, Cholesterol 10.3 mg, Fat 7.5 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 3.2 g, Sodium 44.5 mg, Sugar 6.3 g
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