When the weather outside turns cold and frosty I get the urge to bake.

Today I made Acorn Coconut Bars.

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Acorn Coconut Bars

These are the kind of bars that have a shortbread-like crust and a soft and gooey center. I added acorn grits (coarse ground acorns) to the crust and to the gooey coconutty filling too. It’s all an experiment with acorns. I try to find ways to incorporate them into everyday recipes, sometimes as a substitution, sometimes as an add-in and sometimes as a feature.

I was inspired by the Coconut Bar recipe in the classic Fannie Farmer Cookbook. If you don’t already own the cookbook, you should go get it now, it’s the most used cookbook on my shelf and full of dog-ears and notes. It’s a classic.

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Acorn Coconut Bars

1 stick of butter (1/4 pound)

2 T confectioners sugar

3/4 cup flour + 2 T for filling

1/2 cup ACORN grits (1/4 cup for crust + 1/4 cup for filling)

2 eggs

1 cup brown sugar

1 t vanilla extract

1/4 t salt

1t baking powder

3/4 cup coarsely chopped nuts (I used pecans)

1 cup natural dried coconut flakes

Preheat the oven to 350º. Butter and flour an 8×8 baking dish.

Cream the the butter, then add the confectioners sugar, 3/4 cup of flour and 1/4 cup of acorn grits and blend. Pat evenly into the pan and bake for 15 minutes. While the crust is baking, beat the eggs, then add the brown sugar and vanilla, beating until thick. Mix the remaining 2 T of flour, salt and baking powder to the egg mixture and incorporate well. Beat in the nuts, remaining 1/4 cup of acorn grits and the coconut. Spread evenly over pastry and bake for another 25-30 minutes. Cool in the pan and cut into squares.

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Crust made with Acorn grits

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Do you have a favorite acorn recipe?

 

Let me know how you like this one.

All my best,

Deb