Coconut-Pecan Squares are an old-fashioned layered bar cookie combining a simple brown sugar shortbread-style base with a sweet, chewy coconut-and-pecan topping. Recipes like this became especially popular in American home kitchens during the mid-20th century, when easy-to-cut dessert squares were favorites for coffee tables, church suppers, family gatherings, and bake sales. The combination of brown sugar, pecans, coconut, eggs, and vanilla creates a topping that becomes lightly caramelized around the edges while remaining pleasantly chewy inside. A finishing dusting of confectioners’ sugar gives these modest little squares an attractive bakery-style appearance. Rich without requiring frosting, they are particularly good served in small portions alongside coffee or tea.
Ingredients
Base
- ½ cup butter (softened)
- ½ cup dark brown sugar (packed)
- 1 cup all-purpose flour
Coconut-Pecan Topping
- 2 large eggs
- 1 cup light brown sugar (packed)
- 1 cup pecans (chopped )
- ½ cup coconut (shredded )
- 1 tsp vanilla extract
- 1 pinch salt
- 2 tbsp all-purpose flour
- confectioners’ sugar (for dusting)
Instructions
Step 1: Prepare the Pan
- Preheat the oven to 350°F.
- Lightly grease an 8-inch square baking pan or line it with parchment paper.
Step 2: Make the Base
- Cream the softened butter and dark brown sugar together until smooth.
- Add 1 cup flour and mix until a soft, crumbly dough forms.
- Press the mixture evenly into the bottom of the prepared pan.
Step 3: Pre-Bake the Base
- Bake for about 10 to 12 minutes, until the base is lightly set but not deeply browned.
- Remove from the oven.
Step 4: Prepare the Coconut-Pecan Topping
- Beat the eggs with the light brown sugar until well combined.
- Stir in the chopped pecans, shredded coconut, vanilla, salt, and 2 tbsp flour.
- Mix until evenly combined.
Step 5: Assemble
- Spread the coconut-pecan mixture evenly over the warm base.
Step 6: Bake
- Return the pan to the oven.
- Bake for another 20 to 25 minutes, or until the topping is set and lightly golden.
Step 7: Cool and Finish
- Allow the squares to cool completely in the pan.
- Dust lightly with confectioners’ sugar.
- Cut into 16 squares and serve.
Tips
- Toast the pecans briefly before adding them for a deeper, nuttier flavor.
- Use unsweetened coconut if you prefer a less-sweet dessert.
- Sweetened shredded coconut will produce a softer, chewier topping.
- Allow the bars to cool completely before cutting so the layers remain neat.
- Line the pan with parchment paper, leaving an overhang, for easier removal.
- Add 1/2 tsp cinnamon to the topping for a warm autumn variation.
- For extra coconut flavor, lightly toast a small amount of coconut and sprinkle it over the finished squares.
- Cut the bars into smaller pieces for holiday cookie trays or dessert buffets.
- Store the squares in an airtight container at room temperature for several days.
- Dust with confectioners’ sugar shortly before serving for the freshest appearance.
Nutrition
Calories: 220kcalCarbohydrates: 28gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 39mgSodium: 60mgPotassium: 75mgFiber: 1gSugar: 19gVitamin A: 190IUVitamin C: 0.1mgCalcium: 25mgIron: 1mg