Helen Corbitt first introduced me to a form of these cookies in her recipe, “Chinese Chews” published in her “Cooks for Company” cookbook. Everybody went crazy for them. However, as I’ve gotten older –“a-hem,” I realized a need to lighten up on the sugar.
Chewy Coconut-Pecan Bars are the result of my mix-and-match approach to cooking/baking. In other words, I try to imitate the flavor and texture while attempting to lessen the calorie hit.
Kitchen Secret Alert:
Do you know about Reynolds Wrap non-stick aluminum foil? (This is not a paid endorsement–just letting you know about a great product that streamlines life in my kitchen.)
You don’t have to use non-stick foil to make these cookies, but I highly recommend it. Without it, they will still taste wonderful, but you will enjoy the cutting, serving, and clean-up process oh so much more.
If you dread washing those sticky, gooey, and hard-to-scrape pans, this magic foil is a lazy dishwasher’s saving grace. It also makes removing the entire uncut batch from the pan crazy easy. After cookies have cooled slightly, carefully lift the cookies out of the pan using the foil as handles. Then peal the foil away from the cookies. Without the confines of the pan, even the first cookie you cut can be perfect.
If you make brownies, blondies, or any other kind of bar cookies, non-stick foil is your friend. For a few extra pennies, it’s worth it.
Other uses for non-stick aluminum foil?
- Cover cheese-topped casseroles so the melted cheese won’t stick and be pulled off with foil is removed.
- Wrap food in packets for baking in the oven–especially fish
- Cover cookie sheets for roasting vegetables and potatoes, especially if you plan to sprinkle them with cheese.
In case you are thinking you can just use regular foil sprayed with vegetable oil….well, yes, you could. But for some unexplained reason, it doesn’t work as well according to Cooks Illustrated.
One teeny-tiny suggestion:
You might want to hide this foil so the rest of the family doesn’t use it or waste it thinking it’s just like any other foil in the drawer. It is considerably more pricey than regular aluminum foil.
And now, back to our regular scheduled programming…
How to prepare your pan before baking Chewy Coconut-Pecan Bars:
Serve these cookies plain, with powdered sugar, or dress them up with a browned butter glaze. Cut them in diamonds for a party, squares for the family, or let the midnight raiders dig them out of the pan.
Credits for Chewy Coconut-Pecan Bars:
The shortbread base is the same used in my Easy Toffee Bars and Meyer Lemon Yogurt Squares. The pecan-coconut layer is an adaptation from the Chinese Chews printed in Helen Corbitt’s Cooks for Company.Print
If a pecan pie married a shortbread cookie, their offspring might look like these rich and chewy bars.
- 1 cup flour
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1/4 cup melted butter
- 2 eggs
- 2/3 cup brown sugar
- 1/2 cup shredded coconut mixed with 2 tablespoons flour
- 1/2 cup lightly toasted pecans
- 1 teaspoon vanilla
- 1/2 teaspoon salt
Browned Butter Glaze
- 1 tablespoon butter
- 1 tablespoon half and half or milk
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (optional)
- Prepare 8×8 inch square pan by lining with foil (see picture in post), parchment paper, or spraying with oil/butter mixture such as Baker’s Joy.
- Combine flour, brown sugar, and salt in a small bowl. Add melted butter and lightly mix with a fork. Press evenly into prepared pan.
- Bake at 350 degrees for 12 minutes or until lightly browned around the edges.
- In medium bowl, beat eggs until foamy. Gradually add brown sugar to eggs and beat until thick.
- Stir in remaining ingredients. Spread over baked shortbread layer.
- Bake for 15 minutes at 350 degrees F.
- When cool, turn the entire baked cookie out onto a flat surface and peel off paper or foil if using. Flip over and sprinkle with powdered sugar or ice with Browned Butter Glaze. Cut in squares or diamonds as you prefer.
Browned Butter Glaze
- Microwave butter in pyrex dish for 3 minutes (or heat on low in a skillet on the stove) until it just starts to turn brown. Add cream or milk and combine. Add sugar and mix until smooth. Add vanilla if using. If icing is too thick, add more milk. If too thin, add more sugar.
Keywords: Cookies, bar cookie recipes, browned butter icing, frosted cookies