1/2 cup butter or margarine, softened
1/2 cup firmly packed dark brown sugar
1 cup flour
2 eggs
1 cup firmly packed light brown sugar
1 cup chopped pecans
1/2 cup coconut flakes
2 tablespoons flour
1 teaspoon vanilla
1 pinch salt
confectioner's sugar (optional)
Servings: 16
1. Combine butter and dark brown sugar, creaming until light and fluffy. Add 1 cup flour; mix well. Press evenly into a greased 13x9x2 inch baking pan. Bake at 350 deg. for 20 minutes.
2. Beat eggs until frothy; gradually add light brown sugar, beating until smooth and thickened. Combine pecans, coconut and 2 tablespoons flour; stir. Combine egg mixture, nut mixture, vanilla and salt; mix well and spread evenly over crust. Bake at 350 deg. for 20 minutes. or until golden brown; let cool. Sprinkle lightly with powdered sugar (optional) and cut into squares.
1/2 cup firmly packed dark brown sugar
1 cup flour
2 eggs
1 cup firmly packed light brown sugar
1 cup chopped pecans
1/2 cup coconut flakes
2 tablespoons flour
1 teaspoon vanilla
1 pinch salt
confectioner's sugar (optional)
Servings: 16
1. Combine butter and dark brown sugar, creaming until light and fluffy. Add 1 cup flour; mix well. Press evenly into a greased 13x9x2 inch baking pan. Bake at 350 deg. for 20 minutes.
2. Beat eggs until frothy; gradually add light brown sugar, beating until smooth and thickened. Combine pecans, coconut and 2 tablespoons flour; stir. Combine egg mixture, nut mixture, vanilla and salt; mix well and spread evenly over crust. Bake at 350 deg. for 20 minutes. or until golden brown; let cool. Sprinkle lightly with powdered sugar (optional) and cut into squares.
