BUTTERY ORANGE COCONUT BARS
1/2 cup butter, softened
4 1/2 ounces almond flour, 1 cup plus 2 tablespoons
1/4 cup finely ground unsweetened coconut, 1/2 ounce *
1 1/4 cup granular Splenda or equivalent liquid Splenda
1 egg
1 tablespoon orange zest, from one medium orange
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar

In a medium bowl, cream the butter. Add the remaining ingredients and beat or stir just until well combined. Spread in a greased 8x8" baking pan. Bake at 350 15-20 minutes until golden brown. Turn out of the pan onto a large cutting board and cut into 12 bars. Place them on a baking sheet and continue baking at 350 about 5-10 minutes until well-browned, but not burnt. I turned mine over after 5 minutes to brown the tops. Cool completely.

Makes 12 bars
Can be frozen

* Do not use coconut flour. You can put regular shredded coconut in a food processor and process until fine. I think that using coarsely shredded coconut might cause them to crumble.

Made with granular Splenda:
Per Serving: 158 Calories; 15g Fat; 3g Protein; 5g Carbohydrate; 1.5g Dietary Fiber; 3.5g Net Carbs

Made with liquid Splenda:
Per Serving: 148 Calories; 15g Fat; 3g Protein; 2.5g Carbohydrate; 1.5g Dietary Fiber; 1g Net Carb

This is a variation of my Buttery Almond Bars. I omitted the almond extract and added coconut and orange zest. These are very tender and delicate, not chewy, and the flavor is very nice.

UPDATE: After these had "aged" for a few hours in the freezer, they did become slightly chewy. I think that's from the coconut. In any case, they're yummy.


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