Coconut Pecan Squares
By Yankee Magazine|Mar 24 2003|
Baker Jean Camden advises to be sure and use the dark- and light-brown sugars as directed to get the best results with these delectable little bars.
Yield
About 36 squares
Ingredients
1/2 cup (1 stick) butter
1/2 cup packed dark-brown sugar
1 cup all-purpose flour
2 eggs
1 cup packed light-brown sugar
1 cup chopped pecans
1/2 cup shredded coconut tossed with 2 tablespoons flour
1 teaspoon vanilla extract
pinch of salt
confectioners’ sugar
Instructions
Cream butter and dark-brown sugar, then add the 1 cup flour and mix well. Press into a greased 8×8-inch pan and bake at 350 degrees F for 20 minutes. Meanwhile, beat the eggs until frothy. Gradually add light-brown sugar and beat until thick. Add pecans, coconut tossed with flour, vanilla, and salt. Mix well. Spread over crust and bake for 20 minutes longer, or until brown. Cool on rack. Sprinkle with confectioners’ sugar and cut into 1-inch squares.
