Sesame Coconut Bars
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4ounces (1 stick) unsalted butter
- ¼teaspoon salt
- 3½ounces (½ cup) raw brown sugar or organic sugar
- 6ounces (1½ cups) whole-wheat pastry flour, sifted
- 1ounce (¼ cup) whole-wheat pastry flour
- ½teaspoon baking powder
- 2eggs
- ½cup mild honey, like clover
- 1teaspoon vanilla extract
- 1½ounces (½ cup, firmly packed) unsweetened shredded coconut
- 1 to 2ounces (¼ to ½ cup) sesame seeds, coarsely ground
For the Cookie Base
For the Sesame-coconut Layer
Nutritional analysis per serving (19 servings)
159 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 2 grams protein; 50 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the cookie base. Butter a 9-by-13-inch pan and line with parchment. Butter the parchment.
- Step 2
Cream the butter with the salt and sugar. Add the sifted flour and blend together. Using your hands, press out the dough over the bottom of the parchment-lined pan in an even layer. Using a fork, make holes all over the surface of the dough (this is called docking). Cover with plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
- Step 3
Bake the cookie base for 20 minutes, until it is just beginning to brown. Remove from the heat and cool for at least 5 minutes before topping.
- Step 4
Sift together the flour and baking powder. Beat the eggs with an electric mixer or whisk until light and thick. Add the honey and vanilla and beat until well blended. Add the flour and baking powder and beat to blend. Add the coconut and sesame seeds and stir together. Spread in an even layer over the cookie base, scraping out every last bit with a rubber spatula. Place in the oven and bake 20 minutes, until the surface is just beginning to color. Remove from the heat and allow to cool before cutting into squares.
- Advance preparation This will keep for 3 or 4 days in a covered container.
Private Notes
Comments
Added in buckwheat flour instead of wholewheat flour for a deeper flavor. Bars are better after being cooled, cut and stored in a Tupperware overnight - topping is gooier. Use black sesame seeds for a richer flavor and do lessen the sugar to 2/3 or 3/4 c. 1 c is too much.
My sesame seeds took much longer than 3 pulses to reach the desired size.
I was very wary of the recipe, but the topping puffs up into a lovely bar--this was delicious and rich, so 1/18 of the pan is a huge serving. My cookie base was extremely thin, and barely covered the entire pan bottom. Consider making 1.5 or twice the base if you want a very thick bottom.
This was absolutely delicious. A deep and wholesome flavour is what I was looking for and that's what I got! I used half more of ground sesame seeds, maple syrup instead of honey, and I reduced the amount of sugar in the pastry by 0.5 ounces. I will make this again and again.
I added dates to the mixture…very tasty. a bit sweeter.
A great end of night sweet that’s complex but less indulgent than most deserts. I do think other commenters aren’t portraying it accurately, though. I was only able to cut it into 16 servings I’d consider them small. The bars aren’t so rich that you couldn’t eat a 2nd easily. They’re very nice but they distinctly taste like a healthy alternative, we aren’t fooling anybody here. I found the cookie base to be a little dry. I’d trust your eye and make it to crumbly tart crust texture, less flour
- cookie base dough may seem scant but it’s just right - sesame seeds can be used whole with great results - white or unbleached sugar work just as well - avoid very dark honey - delicious!
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