1/3 cup shortening
½ cup peanut butter
¼ cup light brown sugar, firmly packed
1 cup granulated sugar
1 teaspoon vanilla
1 cup unsifted White Lily plain all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 1/3 cups coconut*
Preheat oven to 350°.
In the mixer cream together shortening, peanut butter, brown sugar, and granulated sugar. Add vanilla and eggs and beat well. Add flour, baking powder and salt and blend well. Stir in coconut to mix well.
Spread evenly into a greased 13x9x2 inch pan. Bake for about 25 minutes in the preheated oven or until golden brown and done.
Cool and cut into bars.
Chef David Duncan noted that the original recipe calls for a 3.5 oz. can of coconut, which is equal to 1 1/3 cups. The canned coconut is twice as expensive as what comes in a bag. You can leave the coconut out if you don’t like coconut. It does add a nice texture.