Ingredients: |
Ingredients: Coconut Shortbread Crust and Topping:
1 and ½ cups shredded coconut flakes
½ teaspoon ground cinnamon
½ cup powdered sugar (not sifted)
½ cup brown sugar (pack it down in the cup when you measure it)
1 and ½ cups cold butter (3 sticks, 12 ounces, ¾ pound)
2 cups all-purpose flour (don't sift―pick it down in the cup when you measure it)
1 teaspoon vanilla extract
1 teaspoon coconut extract (If you don't have coconut extract, use a total of 2 teaspoons of vanilla extract)
Orange Marmalade Filling:
18-ounce (by weight) jar of orange marmalade (I used Smuckers―if you can only find 10-ounce jars, use two jars)
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Directions: |
Directions:Preheat oven to 350°F, rack in the middle position.
Prepare your baking pan by spraying a 9-inch by 13-inch cake pan with Pam or another nonstick cooking spray. You can also line it with heavy-duty aluminum foil, leaving "ears" of foil on the top, bottom, and sides, and then spray the foil. (If you do this, you may not have to wash your cake pan!)
Put the shredded coconut in the bowl of a food processor with the steel blade in place.
Add the cinnamon, powdered sugar, and brown sugar.
Process in an on-and-off motion with the steel blade until the coconut is finely cut and the cinnamon and sugars are mixed in thoroughly.
Cut each stick of butter into 8 pieces.
Place eight pieces on top of the shredded coconut mixture.
Sprinkle one cup of flour on top of the butter.
Place the 8 pieces from the second stick of butter on top of the flour.
Sprinkle HALF of the remaining flour on top of the butter.
Place the 8 pieces from the final stick of butter over the flour.
Sprinkle the rest of the flour on top of the butter.
Sprinkle the vanilla extract and the coconut extract on top of the flour.
Process in an on-and-off motion with the steel blade until the resulting mixture is the size of coarse gravel.
Spread HALF of the crust and topping mixture out in the bottom of your prepared 9-inch by 13-inch cake pan.
Pick up the cake pan and shake it back and forth a couple of times until it looks as if the crust mixture is spread out evenly.
Pat the crust mixture down with the palms of your impeccably clean hands or with a wide blade off-set metal spatula.
Open the jar(s) of orange marmalade and place puddles of it all over the crust in the pan.
Spread the puddles of marmalade out evenly with a rubber spatula.
Sprinkle the remaining crust and topping mixture over the top of the marmalade filling.
Bake your Orange Marmalade Bar Cookies for 45 to 50 minutes, or until the crumble topping is golden brown.
Take the pan out of the oven and place it on a cold stovetop burner or a wire rack to finish cooling.
Refrigerate the bar cookies after they're cooled so the orange marmalade filling will "set".
When you're ready to serve, cut the bar cookies into brownie-size pieces and place them on a pretty platter. If you lined your cake pan with foil, this is easy. You simply lift up the bars by the foil "ears" and place them on a cutting board. Then flatten the top and the sides of the foil, and cut your Orange Marmalade Bar Cookies. |
This recipe for Orange Marmalade Cookie Bars is from