Friday, February 15, 2008
1 1/4 cups all-purpose flour
3/4 cup whole wheat pastry flour
1 cup packed brown sugar
1/2 teaspoon salt
12 tablespoons cold butter
3/4 cup sugar
3 tablespoons cornstarch
1 (20 oz) can crushed pineapple in juice
2 egg yolks
2 tablespoons lemon juice
1/2 cup sugar
7 oz. sweetened flaked coconut
1/4 cup all-purpose flour
2 egg whites
1 whole egg
1 teaspoon vanilla
1/8 teaspoon almon extract
Preheat oven to 350ºF.
Spray a 9x13 pan with cooking spray.
Combine all-purpose flour, pastry flour, brown sugar and salt in a mixing bowl. Cut in the cold butter with a pastry blender until the butter is well incorporated and the mixture is crumbly.
Press into the 9x13 pan and bake for 15 minutes.
Meanwhile, combine sugar, cornstarch, crushed pineapple with juice, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat, and stir in lemon juice.
Pour pineapple mixture over the hot crust, spreading gently with the back of a spoon.
In a small mixing bowl, combine remaining sugar, coconut, flour, salt, egg whites, egg, and extracts. Mix well.
Using a combination of fork and your fingers, dollop coconut mixture all over the pineapple mixture, trying your best to cover all of the pineapple with the coconut evenly.
Return the pan to the oven and bake for an additional 35-40 minutes, or until the coconut is beginning to turn golden brown and the bars seem to be set.
Allow to cool completely before cutting into bars. They taste best after being chilled for awhile as well.
Yield: About 30 bars