About this recipe: These biscuit bars have a buttery shortbread layer with a moist, chewy coconut and walnut topping.
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I think the measurements for the tin are wrong, but other than that, all fine. I had some dessicated coconut to use up, also some walnuts, but not quite enough, so I added some flaked almonds, mixed nuts, and a few chopped glace cherries. Lovely, and it used up lots of things in my cupboard. - 22 Oct 2014
These bars are very very good. Moist and flavorful. We love coconut and walnuts, so I increased each by 1/2 cup. For an extra sweet treat, frost with cream cheese icing. These freeze well, too. Thanks Juanita! - 06 Jun 2003 (Review from Allrecipes US | Canada)
These bars were fairly simple to make and the ingredients were on hand. They were pretty good, however I thought the crust was a little bit too salty. If you use unsalted butter, then adding the salt is probably a good idea, but if you are using salted butter, don't add very much salt. It doesn't need it. I will probably make this again, but I think I will continue my search for the ultimate coconut bar cookie. - 04 Jul 2003 (Review from Allrecipes US | Canada)