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Art Print
Bradley, Jean
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Pecan Coconut Squares
Gourmet December 1986
For the crust:
1
stick (1/2 cup) unsalted butter, softened
1/2
cup firmly packed dark brown sugar
1
cup all-purpose flour
For the filling:
2
large eggs
1
cup firmly packed light brown sugar
1
cup coarsely chopped pecans
1/2
cup sweetened flaked coconut
2
tablespoons all-purpose flour
1
teaspoon vanilla extract
Confectioner's
sugar for dusting
Make the crust: In a
bowl cream together the butter and brown sugar
until they are combined well
and stir in the flour. Press the
mixture into
the bottom of an 8-inch-square pan and bake the crust in a
preheated
350-degree F. oven for 20 minutes, or until it is golden.
Make the filling: In a
bowl beat the eggs until they are frothy, beat in
the brown sugar, and beat
the mixture until it is very thick. In
a small
bowl toss together the pecans, coconut, and flour, stir the mixture
into
the egg mixture and stir in the vanilla and a pinch of salt.
Pour
the filling onto the crust, and bake the dessert in a preheated 350-
degree F. oven
for 20 minutes. Let the dessert
cool in the pan on a rack,
cut it into squares, and dust the squares with the
confectioner's sugar.
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