Tahiti Sweeties

I am back! :) 

Thanks to each of you for your support! It is great to know there are more than a few people reading my blog!

  I am a novice blogger and had no clue I could go to a certain page and actually see how many people were viewing my page per day!  I guess you learn something new everyday!

These bar cookies are my favorite right now! They are moist and full of my favorite things! I love them slightly underbaked, and I freeze them so they are there when my sweet tooth starts calling :)

Want one?  They are sooo delicious! Chocolate, white chocolate, and coconut!  Triple yum!

Thanks to my niece Lacey, who shared the recipe with me!

Mmm! It is looking good already! 

Put the dough in a 9x13 pan.  I actually prefer a shiny aluminum pan over glass, 

but I couldn't find any of mine! And...If I wasn't pregnant I would definitely have eaten a spoonful by now!

Spread the dough out evenly.  Usually at this point I sprinkle more coconut, and both kinds of chips over the top.  But...I must have gotten interrupted because I completely forgot and put them in the oven!  

I was a little sad when I pulled them out of the oven and realized I forgot the extra toppings!  But there was no reversing it!  Oh well....live and learn! (They were still very tasty!) 

 These were baked a minute or two too long. (Probably another distraction!) Glass bakes hotter on the edges. That is why I prefer a shiny aluminum pan.  They seem to bake more evenly.  I guess if you like crunchier edges these would be great for you, but I am sort of a soft under-baked cookie lover! (Believe me when I say I most certainly enjoyed them though!)


TAHITI SWEETIES

1 1/2 cup unbleached flour
1 tsp. baking powder
1/4 tsp. kosher salt
1 1/2 cup light brown sugar
3/4 cup butter, melted
2 large eggs
4 tsp. vanilla
1 1/2 cup shredded coconut
1 cup cashews, chopped (optional)
1/2 cup semi-sweet chips
 (I do a heaping cup)
1/2 cup white chocolate chips
(I do a heaping cup with these too)

extra coconut, chocolate and white chocolate chips for topping


Preheat oven to 350 degrees.  Grease a 9x13 baking pan.

In a medium bowl, whisk together flour, baking powder, and salt and set aside.

In another bowl, whisk together brown sugar and butter until combined.  Add eggs and vanilla to mixture and mix well.  Take the flour mixture and fold into wet ingredients until combined.

Fold in coconut, cashews, chocolate, and white chips into batter.  Try not to over mix.  Pour batter into prepared pan and smooth out.  Top with extra coconut and chips.

Bake for about 25-28 minutes, or until light golden brown on top.  Do not over bake!  Cool to room temperature before cutting.  (If you can wait that is!)


I use my Kitchen Aid Mixer for mixing up the batter for these.  I did not do the cashews this time.  Sometimes I do them, sometimes I don't.  They don't affect the flavor...they just add extra texture :)