lamington bars

Ingredients

• Servings: 4
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 3/4 cup white sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup chopped almonds
• 5 cups flaked coconut
• 6 cups confectioners' sugar
• 2/3 cup unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 11 tablespoons milk

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease 10 x 15 inch jelly roll pan. place a 22 inch length of waxed paper lengthwise in pan. smooth paper so it conforms to pan, allowing excess to hang over ends of pan. butter the waxed paper.
• in a medium bowl, combine flour, baking powder and salt, set aside.
• in a large mixing bowl, beat butter, sugar and vanilla until light and fluffy. add eggs one at a time, beating well after each addition.
• stir in flour mixture 1/2 cup at a time, blending well after each addition. stir in chopped nuts. spread evenly in prepared pan.
• bake 10 - 15 minutes, or just until a toothpick inserted in the center comes out clean. holding ends of waxed paper, lift cookie base out of pan and place on rack. cool.
• to prepare glaze: in a large bowl, whisk together powered sugar and cocoa until no lumps remain. add vanilla and 4 tablespoons milk. add enough of the remaining milk to make a smooth, creamy glaze of medium consistency.
• line a large baking sheet with waxed paper. place coconut on a large plate. cut cookie base in 48 (1 1/4 x 2 1/2 inch) strips.
• use a fork to spear cookie rectangles; dip into chocolate glaze, allowing excess to drip back into bowl. place chocolate dipped cookie on plate of coconut; use 2 forks to turn cookie so that all sides are coated. place on prepared baking sheet and refrigerate until glaze is set. store in airtight container at room temperature one week; freeze for longer storage.