Pecan Coconut Bars
One's of Mom's recipes

We always had these at Christmas time when we were growing up. They were one of my favorites. They are very sweet due to the amount of brown sugar used. Try using less brown sugar in the topping mixture.

For a 9x9 inch pan, make just 2/3 recipe. Ingredients are in ( ).

Crust:
1/3 c. brown sugar (1/4 c.)
1/2 c. butter (1/3 c.)
1 1/2 c. flour (1 c.)

Topping:
4 eggs (3 eggs)
1 tsp. vanilla (2/3 tsp,)
3 c. brown sugar [try using 2 cups] (1 1/3 c. if cutting sugar back)
2 c. pecans [coursely chopped] (1 1/3 c.)
2 c. coconut (1 1/3 c.)
1/2 tsp. salt (1/3 tsp.)
1/2 tsp. baking powder (1/3 tsp,)

Preheat oven to 350° F.

With an electric mixer, beat together the brown sugar and the butter for the crust. Cut in the flour using a pastry blender that you use for pie dough until well incoporated. Press into an ungreased 13 x 9 inch pan [The last time I made these in a 9x9 inch pan, they stuck somewhat to the pan. I would grease the pan lightly, at least around the edges and the corners where it stuck, or add more butter to the crust]. Bake for about 10 minutes until lightly brown.

Meanwhile, in medium bowl, beat eggs with wire whisk. Stir in vanilla. Gradually beat in brown sugar until well blended. Add the rest of the ingredients for the topping, mix well, and pour over the crust. Bake 25 minutes longer, just until the topping has set and turned a golden brown. Be careful not to overbake them; they will continue to set a bit once you take them out of the oven. [I find that they can be somewhat runny if not cooked long enough.]

Cool 10 minutes. Run knife around edges of pan to loosen. Cool completely, about 1 hour. Cut into small squares by making 6 lengthwise cuts and 10 crosswise cuts. [For 9x9 inch pan, make 6 cuts each way, down and across]

Yield: 60 cookies (5 dozen) [36 cookies in 9x9 inch pan]