Recipe information
Total Time
1 1/2 hr
Yield
Makes 32 (2-inch) squares
Ingredients
2
sticks (1/2 pound) unsalted butter
2
cups packed light brown sugar
1
teaspoon pure vanilla extract
2
large eggs
1
1/2 cups all-purpose flour
3
/4 teaspoon baking soda
1
/2 teaspoon salt
1
1/2 cups pecans (6 ounces), toasted and cooled
2
cups sweetened flaked coconut, divided
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Preparation
Step 1
Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
Step 2
Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
Step 3
Whisk together flour, baking soda, and salt, then whisk into butter mixture. Stir in pecans and 1 1/2 cups coconut.
Step 4
Spread in pan and sprinkle with remaining 1/2 cup coconut. Bake until a pick inserted in center comes out clean, about 35 minutes. Cool completely.