Conference, Coconut Bars, and Cool Mountain Breezes

Conference Weekend is always a semi-annual highlight. This April was extra special with the passing of the baton to our new prophet, President Monson. And though I wasn't in the above pictured conference center, I loved getting to stand up in my very own basement and raise my hand to the square to pledge my support to him, his new councilors and to all our leaders. Seriously, it was a thrill!

All the talks were, as usual, spiritually fantastic. Though I hesitate to highlight any talk in particular because I'll be leaving out all the rest, I do feel President Uchdorf's talk deserves special recognition. It was landmark. I have a feeling Faith of Our Fathers will get referenced a lot in the future.



And didn't President Monson do a great job? I think we all witnessed the mantle of prophet being passed on. I sure appreciated the personal stories he shared about his family so we can continue getting to know him. It's good to know even a prophet of God can find household appliances confusing.

One of the best things about conference weekend is our tradition of spending it at the cabin in Pine. The weather was great, even chilly!





And what is a weekend to Pine if not full of incredibly delicious food? Reachel's memorable vegetable lasagna nourishes the body as well as conference talks feed the soul. Really, its outstanding.

I eagerly volunteered to bring the treats this year since I've been hoping for an occassion to try these. Hhhhmmmmmm! Soooo good. Rich, without being overly gooey sweet (did that sound like I was describing my husband? I mean the dessert). And though this never seems to happen, my coconut bars actually turned out just as pretty as this picture! The recipe is a keeper, so I share it with you. It may become a conference weekend tradition, Sister Lant!

Ingredients

Makes about 7 dozen

• 2 cups finely ground graham crackers (from 15 rectangles)
• 3 cups (10 ounces) finely shredded unsweetened coconut
• 5 ounces semisweet chocolate, finely chopped
• 2 ounces milk chocolate, finely chopped
• 1 cup plus 3 tablespoons granulated sugar
• 1 stick ( 1/2 cup) unsalted butter, cut into 2-inch pieces, plus more for pan
• 3 large eggs plus 5 large egg yolks
• 12 ounces cream cheese, room temperature

Directions

1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment.
2. Stir together graham cracker crumbs and 2 cups coconut.
3. Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water. Heat, stirring, until melted. Add butter, and stir until melted and smooth. Remove from heat, and let cool slightly. Whisk in 1 egg.
4. Stir chocolate mixture into coconut mixture. Press evenly into prepared pan. Bake until set, 10 minutes. Transfer to a wire rack, and let cool in pan.
5. Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined. Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.
6. Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.
7. Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes. Let cool completely in pan on a wire rack. Refrigerate, loosely covered, overnight.
8. Run a sharp knife around edges of pan, and use parchment to lift out cheesecake. Run a knife under hot water, and dry well. Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts. Serve immediately, or refrigerate in an airtight container for up to 1 week.