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–+ servings
Kookie Cookies from Naomi Casterline
These “Kookie Cookies” bring a delightful fusion of buttery pastry and a candy-like coconut topping, resulting in a nostalgic treat reminiscent of vintage bake sales and family gatherings. The simple crust serves as the perfect base for a chewy, sweet mixture of coconut, walnuts, and maraschino cherries. The cookies are finished with a glossy layer of melted chocolate, making them both festive and satisfying. Whether enjoyed at holiday parties or as an afternoon indulgence, these cookies showcase the charming creativity of mid-century American baking.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Course Snack
Cuisine American
Servings 24 cookies
Calories 165 kcal

Ingredients
  

Base Layer:

  • 2 cups all-purpose flour
  • 1 cup butter
  • 6 tbsp 4x sugar

Topping:

  • 4 eggs (slightly beaten)
  • 2 cups granulated sugar
  • ½ cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tsp vanilla extract
  • 1 cup coconut (shredded )
  • 1½ cup walnuts (chopped )
  • 1 cup maraschino cherries (chopped )

Instructions
 

Step 1: Make the Crust

  • Blend together flour, butter, and 4x sugar.
  • Press evenly into the bottom of a greased 9x13-inch pan.
  • Bake at 350°F (175°C) for 20 minutes.

Step 2: Prepare the Topping

  • In a mixing bowl, beat eggs slightly.
  • Add sugar, flour, baking powder, and salt. Stir to combine.
  • Mix in vanilla, coconut, walnuts, and cherries.

Step 3: Assemble and Bake

  • Spread the topping evenly over the pre-baked crust.
  • Return to oven and bake for an additional 25 minutes at 350°F.

Step 4: Finish and Cool

  • Let cool completely before cutting into bars or squares.

Tips

  • Add a teaspoon of vanilla to the base layer for extra aroma.
  • Substitute chopped walnuts or pecans for added crunch in the topping.
  • Drizzle with melted chocolate once cooled for a richer finish.
  • Use parchment for easier removal from the pan.
  • Add a pinch of cinnamon to the topping for warmth.
  • Swap half the coconut for crushed cornflakes for a crisp texture.
  • If the topping seems too loose, add 1 to 2 extra tablespoons of flour.
  • Cool fully before slicing to keep clean edges.
  • For a festive version, add chopped maraschino cherries.

Nutrition

Calories: 165kcalCarbohydrates: 22gProtein: 2.5gFat: 7.5gSaturated Fat: 4.2gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 27mgSodium: 75mgPotassium: 55mgFiber: 1gSugar: 15gVitamin A: 220IUCalcium: 22mgIron: 0.8mg
Keyword buttery cookie base, coconut bars, family recipe, nostalgic baking, old-fashioned desserts, vintage cookies
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