Reviews (1)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
09/01/2008
Excellent recipe! Tastes almost like pecan pie!
Back to Coconut-Caramel Triangles
All Reviews for Coconut-Caramel Triangles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Coconut-Caramel Triangles
Credit:
Sang An
Recipe Summary
Yield: Makes about 2 1/2 dozen
Ingredients
Ingredient Checklist
1 cup (2 sticks) unsalted butter, room temperature
3 cups packed light-brown sugar
2 1/4 cups all-purpose flour
2 cups sweetened shredded coconut
2 teaspoons baking powder
4 large eggs, lightly beaten
2 teaspoons pure vanilla extract
2 cups finely chopped toasted walnuts
Cook's Notes
You can bake the crust a day ahead, and keep it covered at room temperature.
Gallery
Coconut-Caramel Triangles
Credit:
Sang An
Recipe Summary
Yield: Makes about 2 1/2 dozen
Gallery
Coconut-Caramel Triangles
Credit:
Sang An
Coconut-Caramel Triangles
Credit:
Sang An
Coconut-Caramel Triangles
Recipe Summary
Yield: Makes about 2 1/2 dozen
Recipe Summary
Yield: Makes about 2 1/2 dozen
Yield: Makes about 2 1/2 dozen
Makes about 2 1/2 dozen
Ingredients
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 cups packed light-brown sugar
- 2 1/4 cups all-purpose flour
- 2 cups sweetened shredded coconut
- 2 teaspoons baking powder
- 4 large eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 2 cups finely chopped toasted walnuts
Directions
Preheat oven to 350 degrees. In a medium bowl, beat together butter, 1 cup brown sugar, and 2 cups flour until mixture comes together to form a dough. Press evenly into a rimmed 11-by-17- inch baking sheet. Bake until just golden, about 15 minutes. Remove from oven; let cool slightly.
Meanwhile, pulse coconut in a food processor several times, until coarsely chopped, then transfer a large bowl. Stir in remaining 2 cups brown sugar and 1/4 cup flour along with baking powder, eggs, vanilla, and nuts. Spread mixture evenly over cooled crust.
Bake, rotating sheet halfway through, until crust is golden brown and filling is set, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Cut into triangles with a serrated knife. Store up to 2 days in an airtight container at room temperature.
Cook's Notes
You can bake the crust a day ahead, and keep it covered at room temperature.
Cook’s Notes
You can bake the crust a day ahead, and keep it covered at room temperature.
Reviews (1)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
09/01/2008
Excellent recipe! Tastes almost like pecan pie!
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
09/01/2008
Excellent recipe! Tastes almost like pecan pie!
Martha Stewart Member
Rating: Unrated
09/01/2008
Excellent recipe! Tastes almost like pecan pie!
Rating: Unrated
All Reviews for Coconut-Caramel Triangles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Coconut-Caramel Triangles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
