Pecan Coconut Bars

Ingredients

Shortbread

• 100 g (about 1/3-1/2 cup) brown sugar

• 1 stick unsalted butter at room temperature

• 125 g (1 cup) all-purpose flour

Topping

• 2 eggs

• 1 pinch of salt

• 1 teaspoon vanilla extract

• 150 g (about 3/4 cup) brown sugar

• 60 g (3/4 cup) unsweetened dried shredded coconut

• 2 tablespoons all-purpose flour

• 90 g (about 1 cup) toasted and chopped pecans

Preparation

1. Preheat the oven to 375 ºF (190 ºC) and butter a 9-inch square baking pan. If your pecans are not already toasted, use the preheating oven to toast them until they are fragrant.

2. Use a stand mixer and a paddle attachment to cream together the 100 g brown sugar and stick of butter. Mix on medium/high until light and fluffy (about 4 minutes). Beat in 125 g flour until it is just combined.

3. Transfer the mixture to the prepared pan and press it evenly on the bottom of the pan. Bake for 20 minutes. You will know it is done because the shortbread will be golden brown.

4. Meanwhile, mix the 2 eggs, pinch of salt, 1 teaspoon vanilla extract, and 150 g brown sugar in a medium bowl until the color lightens considerably. Combine the 2 tablespoons of flour and 60 g of coconut and then add to the egg and sugar mixture. Add in the 130 g pecans and stir to combine.

5. Spread the pecan mixture evenly over the shortbread and bake for an additional 12-15 minutes. The filling should be browned and a little puffed. Place pan on a rack to cool and wait until completely cooled before cutting. Store in an airtight container and serve with ice cream for a fun dessert.

Notes

• Yield: 16 bars

• To easily release the bar from the sides, drag a bread knife around the edge 5 minutes after taking it out of the oven.

• This recipe is one of my favorite Food 52 recipes. I have slightly modified it to my preferences and it is a staple in my household.