Description

This buttery shortbread crust with a chewy coconut filling on top will take you back to your childhood. These are gluten free, but can also be made not gluten free.

Ingredients

• Crust Ingredients:
• 1/2 cup butter, softened
• 1/2 cup sugar
• 2/3 brown rice flour *
• 1/3 cup potato starch *
• Filling Ingredients:
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup light brown sugar
• 2 tablespoons brown rice flour *
• 1 cup shredded coconut

Steps

1. * If you do not need a gluten free version, substitute 1 cup AP flour in the crust and 2 tablespoons AP flour in the filling for the items marked with an *.
2. Preheat the oven to 350 degrees.
3. Combine the crust ingredients and press into the bottom of a buttered 8x8 pan or line the pan with parchment paper. (Doubling this recipe will perfectly fill a 9x13 pan.) Bake for 10 minutes, (15 minutes for a doubled recipe) remove from oven and let cool while finishing the rest of the recipe.