I still have a bunch of pecans in my freezer from my mom from Christmas, so I looked through the Baking book to see if there were any recipes that called for them. I found “Double-Layer Coconut Pecan Bars.” Of course, this sounded delicious to me, because I love coconut, so I figured it was worth a shot to make. This recipe came from some lady’s grandmother who got it in a cooking class in the 60s. I wonder if Granny laced this with other stuff, too…while she hosted her key parties. Anyways as I started reading the directions, I realized I didn’t have an 8-inch square pan, but I did have a 9 x 13 rectangular pan. Oh boy, I was going to have to convert stuff…ugh…math. I got started on making the shortbread.
That was easy, except I didn’t make enough so I had to go back and make more.
Finally it was ready to bake. I always forget to bake the crust so I’m glad the directions reminded me. I can’t count how many times I’ve made soggy pot pie because I’ve skipped this step. It’s important.
While the shortbread was baking I prepared the topping. I realized I ran out of brown sugar. Why do I never have the exact ingredients?! Well I substituted it with regular sugar, I guess that works. I prepared everything else more or less exact considering I had to add more to fit my pan. When I pulled out the shortbread, the topping was ready to be poured over it.
Then I put it in the oven for 20 more minutes. After pulling it out, I let it cool for a couple of hours. Finally, I was able to cut the bars so I could try it.
Oh my goodness, they were delicious. My daughter hesitated to try it, because she claims she doesn’t like coconut… but I made her. She thought they were “delicious.” I waited a couple of days for my husband to have some and reminded him, and he said he didn’t like coconut (so that is where my daughter gets it from, as well as other bad habits not worth mentioning). So apparently I am the only one in the world who likes coconut. Guess I’m gaining 10 lbs. this month eating these bars.
If you do like coconut AND pecans, I included the recipe below. It is pretty easy to follow.
I converted the ingredients to a 9 x 13 baking dish, your welcome:
3/4 cup unsalted butter at room temp
3/4 cup brown sugar
1 1/2 cups all-purpose flour
1 1/4 cups brown sugar
3/4 cup unsweetened shredded dried coconut
2 1/2 tablespoons all-purpose flour
1 1/2 tsps vanilla extract
1 1/4 cups pecans, chopped
1 tsp salt
- Preheat oven to 375°. Butter your baking dish.
- Make the shortbread first. Cream the butter and sugar together until mixed. Works best with an electric mixer but you can use a wooden spoon.
- Stir in the flour, until combined. Transfer mixture to the buttered pan and press your batter evenly into the dish.
- Bake for 20 minutes.
- While baking the shortbread prepare the topping. In a bowl, mix the eggs and sugar until well combined with your electric mixer. Toss the coconut and flour together in a separate bowl then add it to the egg mixture along with the vanilla pecans and salt.
- Spread the topping over the shortbread and bake for 20 more minutes, until the filling is puffy and brown. Store in an airtight container in the fridge for 4 to 5 days if it lasts that long.