Ingredients for Coconut Pecan Pie Bar Cookies
for the shortbread
1 stick unsalted butter, soft and cut into pieces
1/2 cup brown sugar
1 cup all purpose flour
for the top layer
1 cup brown sugar
1/2 cup unsweetened shredded dried coconut
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1 cup toasted pecans, chopped
1/2 teaspoon sea salt
Preheat the oven to 375F
Butter a 8" square baking pan
Make the shortbread layer in a stand mixer, cream the butter with the brown sugar and stir in the flour until just combined. Press into prepared pan.
Bake for 20 minutes, until light brown.
Prepare the top layer in a medium bowl, beat the eggs and the sugar together. Add the coconut, flour, vanilla, pecans and salt, stir until combined.
Spread the topping over the shortbread layer and bake for 20 minutes, until browned and puffy.
Let cool in the pan, then turn to and cut into bars.
Store in an airtight container for the weekend, if they last that long!
Makes 36 small bars