Love this recipe! My daughttrid to count the layers, and she lost count. I would make these again, but I can't be alone in the house with them! Whole family loved them. Even th coconut!

@jengl The weight of a cup of flour will depend on how packed down it is in the cup and whether or not it has been sifted. Because of this weighing is not always more precise.

I have not tried this recipe - but am wondering...I like to weigh the flour instead of measuring and have discovered a couple different 'official' weights for a cup of flour. One site said 5.5 oz. and another said 4.375 oz. I believe weighing to be more precise than measuring, but am unsure what a cup should weigh. I'm hoping someone out there can help me.

I make a similar bar with graham cracker crust, the traditional recipe. I cut down on fat calories by replacing the coconut with oats and I use low fat or fat free condensed milk. No one knows the difference except me!

I followed this the recipe closely, using the suggested substitute of dried cranberries for raisins. I reduced the heat for prebaking the crust to 350 since I was using a glass pan. I still got a few slightly burned patches (be careful to make the crust perfectly even in thickness) I will further reduce heat the next time I use this recipe. and will reduce the flour to 1 cup, making a "shorter" shortbread cookie for the crust. Tasted good though! Should be great with further tweaking!

I made this last night and it was so easy. I didn't have walnuts so I used pecans and I didn't have raisins so I used cherries. So if you want to swap out one thing for something you like better, go for it. Your going to love it. Highly recommened waiting till its cooled. I couldn't wait and it was really hard to cut, messy. Maybe put in fridge for a quick cool down. I will be making this again.