1/2 cup melted butter or hard margarine (one stick)
1/2 cup granulated (white) sugar
1 cup packed brown sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose (plain) flour
1 1/2 cups flaked coconut
1/2 cup rolled oats
1 cup peeled, chopped apples (about two medium)
1/2 cup flaked coconut
Preheat oven to 375◦F. Grease a 9x13 inch rectangular cake pan.
In a large bowl, melt the butter and stir in both sugars. Add the eggs, vanilla, cinnamon, baking powder, soda, and salt. Mix well, then add remaining ingredients except 1/2 cup coconut. Spread batter into prepared pan, and sprinkle with 1/2 cup coconut. Bake for 25 to 30 minutes until top is golden brown.
This recipe is from another one of those murder mystery novels with recipes incorporated in them that I absolutely love to read, "Fudge Cupcake Murder". My grandmother actually made these squares for us to taste during our visit after I lent her the novel. These squares are very moist, and have a nice, strong but not overwhelming, flavor of cinnamon that pairs really well with the apple. They contain a nice amount of coconut, which adds texture and flavor. Because some of the coconut is reserved for the top, it also gets nicely toasted in the oven.
Fluke, Joanne. "Apple Orchard Bars." Recipe. Fudge Cupcake Murder, New York: Kensington, 2004. 300-301.
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