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Pecan Coconut Squares

 

 

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Pecan Coconut Squares
Gourmet December 1986

For the crust:
1 stick (1/2 cup) unsalted butter, softened
1/2 cup firmly packed dark brown sugar
1 cup all-purpose flour

For the filling:
2 large eggs
1 cup firmly packed light brown sugar
1 cup coarsely chopped pecans
1/2 cup sweetened flaked coconut
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Confectioner's sugar for dusting

Make the crust:  In a bowl cream together the butter and brown sugar
until they are combined well and stir in the flour. Press the mixture into
the bottom of an 8-inch-square pan and bake the crust in a preheated
350-degree F. oven for 20 minutes, or until it is golden.
Make the filling
:  In a bowl beat the eggs until they are frothy, beat in
the brown sugar, and beat the mixture until it is very thick. In a small
bowl toss together the pecans, coconut, and flour, stir the mixture into
the egg mixture and stir in the vanilla and a pinch of salt.
Pour the filling onto the crust, and bake the dessert in a preheated 350-
degree F. oven for 20 minutes. Let the dessert cool in the pan on a rack,
cut it into squares, and dust the squares with the confectioner's sugar.


Featured Archive Recipes:
Gigi's Chocolate Pecan Pie Bars
Gigi's Pecan Dreams
Gigi's Pecan Pie Squares
Pecan Tassies
Southern Chess Squares
 

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