Pecan Coconut Slices

Pecan Coconut SlicesPecan Coconut Bars

Ingredients

Pecan Coconut Topping

  • 1 cup flaked coconut
  • 2 beaten eggs
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 tablespoon flour
  • 1/2 teaspoon baking soda
  • 1 cup chopped pecans
Shortcake
  • 1/2 cup butter (1 stick), softened (If you use salted, do not add any additional salt to the recipe)
  • 1/4 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/2 cup flour

Directions

  1. For the topping: Preheat oven to 325o F. Spread coconut on 11"x 17" baking sheet and bake 10 minutes, turning occasionally, until golden brown. Remove from oven and set aside.
  2. For the shortcake: Turn up oven to 350o F. In a large mixing bowl, cream butter and sugar. Add egg and vanilla; beat. Fold in flour. Press dough into 11"x17" baking sheet. Bake 10 minutes. Remove from oven; set aside.
  3. For the topping: Beat eggs in a large mixing bowl. Add sugar and mix. Add dry ingredients, mix on low until just blended. Fold in toasted coconut and pecans. Spread over baked shortcake. Bake 15 minutes. Let cool; make nine cuts crosswise and six cuts lengthwise to make bars.

Courtesy of

Liz Marr, MS, RDN, FAND


Nutrition Facts 

Serving Size: 1 bar cookie
Servings Per Recipe: 54

Amount Per Serving 

Calories 90

Total Fat 5 g

Saturated Fat 2.5 g
Cholesterol 15 mg
Sodium 30 mg

Total Carbohydrate 10 g
Dietary Fiber 1 g
Sugars 5.5g

Protein 1 g

Vitamin D 2mcg
Calcium 5mg
Iron 0mg
Potassium 15mg