Sunday, May 25, 2008

Coconut Pecan Squares




I usually use a shortbread cookie recipe as a lemon meringue pie crust, but this time I used it to make these coconut pecan squares instead. They turned out very well, and were much easier to make, because all I had to do was push the crumbled cookie mixture into the bottom of a 9x13 pan to create the crust.

Crust:
2 cups flour
½ cup sugar
¾ cup margarine

Or use a shortbread cookie recipe as the crust

Topping:
4 eggs
1 cup sugar
1 cup corn syrup
¼ cup melted margarine
1 ¼ cups coconut flakes
1 ¼ cups coarsely chopped pecans

Crust: Combine all ingredients, mixing until crumbly. Press firmly into 13”x9” greased cake pan. Bake at 350 F for 15-18 minutes or until light golden.

Topping: Beat eggs, sugar, corn syrup, and margarine together until blended. Stir in coconut and pecans. Pour evenly over crust. Bake about 30 minutes longer, or until set and golden. Cool completely on wire rack. Cut into bars.

Note: Pecans can be replaced with walnuts, almonds or hazelnuts.

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