Coconut Diamonds

Bars and Squares
Christmas Cookies

  • 1/2 cup butter, softened
  • 1 1/2 cups firmly packed brown sugar, divided
  • 1 cup plus 2 tablespoons all-purpose flour, divided
  • 1 teaspoon salt, divided
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/4 cups flaked coconut
  • 1/2 cup chopped pecans
  • Lemon Frosting

Cream butter in a large mixing bowl; gradually add 1/2 cup brown sugar, beating until light and fluffy. Add 1 cup flour and 1/2 teaspoon salt, mixing well. Press mixture evenly into a 13x9x2 inch baking pan. Bake at 350° for 12 to 15 minutes.

Combine remaining ingredients, except Lemon Frosting, in a small mixing bowl. Spread evenly over baked mixture. Bake at 350° for 20 minutes or until lightly browned. Cool slightly; spread with Lemon Frosting. Cut into 2 1/2 inch diamond shapes, and remove to wire racks to cool completely.

Yield: 3 dozen.

Lemon Frosting

  • 1/4 cup butter, softened
  • 1 1/2 cups sifted powdered sugar
  • 2 teaspoons grated lemon rind
  • 2 tablespoons fresh lemon juice

Combine all ingredients in small mixing bowl; beat until smooth.

Yield: frosting for 3 dozen diamonds.





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