Active Time

　　30 min

　　Total Time

　　1 1/2 hr

　　

Ingredients

Makes 32 (2-inch) squares

　　2 sticks (1/2 pound) unsalted butter

　　2 cups packed light brown sugar

　　1 teaspoon pure vanilla extract

　　2 large eggs

　　1 1/2 cups all-purpose flour

　　3/4 teaspoon baking soda

　　1/2 teaspoon salt

　　1 1/2 cups pecans (6 ounces), toasted and cooled

　　2 cups sweetened flaked coconut, divided

　　

Step 1

Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.

　　

Step 2

Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.

　　

Step 3

Whisk together flour, baking soda, and salt, then whisk into butter mixture. Stir in pecans and 1 1/2 cups coconut.

　　

Step 4

Spread in pan and sprinkle with remaining 1/2 cup coconut. Bake until a pick inserted in center comes out clean, about 35 minutes. Cool completely.