• Preheat oven to 350˚F (180˚C)

Prep the Pan

• Line an 8x8-inch pan with non-stick aluminum foil, pressing it into the corners. Leave overhang for easy removal. Or use regular foil and spray with non-stick spray.

Make the Shortbread Base

• In a bowl, mix 1 cup unbleached all-purpose flour, 1/4 cup brown sugar, and 1/4 teaspoon table or sea salt.

  Cut in 1/4 cup melted butter until the mixture resembles coarse crumbs.
• Bake at 350˚F (180˚C)for 12 minutes or until lightly browned around the edges.

Prepare the Coconut-Pecan Layer

• In a bowl, whisk 2 large eggs and 2/3 cup brown sugar until combined.

  Stir in 1/2 cup shredded coconut , 1/2 cup lightly toasted and chopped pecans, 2 tablespoons unbleached all-purpose flour, and 1 teaspoon vanilla.

  Pour over the baked crust and return to the oven for 15 minutes, until golden and set.

Cool & Cut

• Let the bars cool completely before lifting them out using the foil sling.

  Slice into squares, rectangles, or diamonds.

  Dust with powered sugar or drizzle with Browned Butter Icing (recipe below) for an extra fancy touch.

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.