- 1 2/3 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 10 tablespoons softened butter
- 1 1/3 cups flaked coconut, unsweetened or sweetened
- 1/2 cup chopped pecans
- pinch salt
- 3/4 cup maple syrup
In a mixing bowl, combine the flour, brown sugar, and butter. Stir until well blended. Mixture will be crumbly. Press the mixture into the prepared baking pan. Bake for 15 to 18 minutes, until lightly browned around the edges. While the shortbread crust is baking, combine the coconut, pecans, salt, and syrup in a saucepan over medium heat. Cook, stirring, until the coconut has absorbed most of the syrup. Spread over the warm crust, return to the oven, and bake for 10 minutes longer, until coconut is nicely browned.
Cool slightly; cut into squares while still warm.
Makes about 32 small bars.