Coconut Pecan Dream Bars

Ingredients

• 1 1/2 cups flaked coconut
• 1 1/4 cups flour
• 1 1/4 cups firmly packed brown sugar
• 1/4 cup butter (add a pinch of salt if you are using unsalted butter)
• 2 eggs
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla
• 1 cup chopped pecans

Directions

1. Heat oven to 350F degrees. Spread coconut out on a cookie sheet and toast it in the oven. Keep an eye on it, checking frequently, because coconut burns easily. It will only take a minute or 2.
2. When any section of it begins turning light brown, take the pan out and dump the coconut onto a plate to cool. Leave oven on.
3. Combine 1 cup of the flour and 1/4 cup of the sugar. Cut in the butter until the mixture is the consistency of cornmeal. I do this with an electric mixer on low, but you can do it with a pastry cutter, or a couple of forks, or even your fingers. Press these crumbs firmly into an UNgreased 9- by 13-inch baking pan.
4. Bake for about 11-12 minutes.
5. While crust is par baking, in the same mixing bowl (no need to clean it), beat eggs until light, a minute or 2. Add remaining cup of sugar gradually, beating constantly until mixture is light and fluffy, a couple of minutes. Add remaining 1/4 cup of flour and baking powder to the bowl, and fold into egg-sugar mixture (I do this by hand). Add vanilla, coconut and nuts and fold in by hand until thoroughly mixed.
6. Remove crust from oven, and spread coconut pecan mixture gently over crust. I use a small offset spatula to do this. Return pan to oven and bake 15-18 minutes, until lightly browned on top.
7. Remove from oven, set pan on a heat-proof surface and allow bars to cool in pan for 15-30 minutes. Cut into bars while warm.
8. Makes about 24 squares.

Notes