Total Time
1hr 35mins
Prep 15 mins
Cook 1 hr 20 mins

This recipe uses cream of coconut to soak the coconut in so it doesn't dry out which also helps it caramelize.

Ingredients Nutrition


  1. Adjust oven rack to middle position. Heat oven to 350 degrees. Line 13- by 9-inch baking pan with foil Let excess foil hang over pan edge. Coat foil lightly with cooking spray.
  3. Process flour, salt,pecans,sugar,in food processor until pecans are coarsely ground. Add butter - pulse until mixture resembles coarse meal. Press mixture firmly into prepared baking pan. Bake until golden brown, about 20 minutes. Cool on wire rack 20 minutes.
  5. Combine coconut & cream of coconut in bowl. In another bowl, whisk eggs, salt, vanilla,sugar, flour, baking powder, until smooth. Stir in pecans, -spread filling over cooled crust. Dollop heaping tablespoons of coconut mixture over filling, - spread into even layer.
  6. Bake until topping is deep golden brown, 35 to 40 minutes. Cool on wire rack, about 2 hours. Using foil overhang, lift bars from pan and cut into 24 pieces. Serve. (Bars can be refrigerated in airtight container for 5 days.
Most Helpful

If you like the taste of coconut, believe me, these bars will really tickle your taste buds ~ At least they do mine, & I'll be keeping this recipe around! Easy-to-make & a joy to eat! [Tagged, made & reviewed in Please Review My Recipe]

Sydney Mike July 03, 2009