If a pecan pie married a shortbread cookie, their offspring might look like these rich and chewy bars with coconut added for chewiness and fabulous flavor.
Prepare an 8x8-inch square pan by lining with foil (see the picture in post), parchment paper, or spray with oil/butter mixture such as Baker's Joy.
Combine 1 cup unbleached all-purpose flour, 1/4 cup brown sugar, and 1/4 teaspoon table or sea salt into a small bowl. Add 1/4 cup melted butter and lightly mix with a fork. Press evenly into the prepared pan.
Bake at 350˚F (180˚C)for 12 minutes or until lightly browned around the edges.
Coconut-Pecan Layer:
In a medium bowl, beat 2 large eggs until foamy. Add 2/3 cup brown sugar to the eggs and beat until thick.
Stir 1/2 cup shredded coconut and 2 tablespoons unbleached all-purpose flour together. Combine with the brown sugar and eggs.
Add 1/2 cup lightly toasted and chopped pecans, 1 teaspoon vanilla, and 1/2 teaspoon salt. Spread over the baked shortbread layer.
Bake for 15 minutes at 350˚F (180˚C).
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 Icing (optional)
Heat 1 tablespoon butter on low in a skillet on the stove until it barely turns brown. Add 1 tablespoon half and half or milk and combine. Add 1 cup powdered sugar and mix until smooth. Add 1 teaspoon vanilla extract if using. If icing is too thick, add more milk. If too thin, add more sugar.