Tuesday, January 6, 2015
BASE
½ CUP (125 mL) butter or margarine, at room temperature
¼ cup (60 mL) sugar
½ tsp (2.5 mL) vanilla extract
1 cup (250 mL) self-rising flour
½ cup (125 mL) shredded coconut
TOPPING
¼ cup (60 mL) butter or margarine, at room temperature
¼ cup (60 mL) condensed milk
juice and grated rind of 1 lemon
1 cup (250 mL) icing sugar
1 cup (250 mL) shredded coconut
how to make Coconut Bars
To
½ CUP (125 mL) butter or margarine, at room temperature
¼ cup (60 mL) sugar
½ tsp (2.5 mL) vanilla extract
1 cup (250 mL) self-rising flour
½ cup (125 mL) shredded coconut
TOPPING
¼ cup (60 mL) butter or margarine, at room temperature
¼ cup (60 mL) condensed milk
juice and grated rind of 1 lemon
1 cup (250 mL) icing sugar
1 cup (250 mL) shredded coconut
how to make Coconut Bars
To
