Iced Coconut Pecan Bars
Oh, my, Iced Coconut Pecan Bars are divine. Every now and then you find a fantastic new recipe to die for! While the write-up for this recipe said it was like eating pecan pie–that’s a bit of a stretch! But it is one amazing cookie, nevertheless. Iced Coconut Pecan Bars have a simple crust recipe that’s very similar to the one I use for Lemon Squares.
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The next layer includes butter, sugar, eggs, pecans and coconut that’s somewhat like the filling in Pecan Treats with a few additions including the coconut. The icing is what sets this cookie apart from other run-of-the-mill fare. The buttercream icing includes both orange juice and lemon juice and is absolutely spectacular.
In fact, it was so good, I recently used this same icing for my Iced White Chocolate Cranberry Coffeecake. I have to admit I was a little skeptical about using both orange and lemon juice in the icing but I was totally convinced after tasting it.
Back when Pinterest was still fairly new I found lots of recipes that I pinned and pinned. Those that looked unbelievable scrumptious or the ingredient lists sounded wonderful were saved in my recipe files to make for a rainy day. A couple of weeks ago I was looking through my cookie recipes trying to find something new to make for some friends who were at the hospital for several weeks with practically round-the-clock care.
If you’ve ever spend long days in the hospital with loved ones, you know food can get expensive so I brought them a couple of meals to tide them over until they could bring their relative home. On this particular occasion, I wanted a cookie recipe where I already had all the ingredients for it on hand and didn’t have to run to the store. After checking my pantry and refrigerator, I realized I had everything I needed, so I decided to give it a go.
Iced Coconut Pecan Bars were spectacular beyond my dreams! I mean, these luscious, decadent cookies were so delectable I wanted to keep eating them (and not share any with my friends!) Thankfully, I wrapped them up quickly so I wouldn’t gobble them all down on the spot. One of the nice things about this recipe is that if you keep a reasonably stocked pantry (because you bake frequently) you will probably have all the ingredients for this recipe on hand already–like I did. That sure is convenient.
I can unequivocally recommend Iced Coconut Pecan Bars as a wonderful dessert your family will love–especially if you enjoy coconut and pecans. This dessert is not only an excellent choice for regular family meals, but it’s also great for potlucks, tailgating parties, holiday baking or any special occasion parties you need to take a treat to. Everyone will ooh and awe over these scrumptious dessert bars…and you will bring home an empty plate!
Iced Coconut Pecan Bars are fantastic. They’re perfect for any holiday party.
These bars are rich, decadent and so wonderful you will want to keep eating them!
The coconut and pecans team beautifully with the luscious citrus buttercream icing on top!
Here’s what I did.
For crust layer: Place softened butter, 1 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods), and powdered sugar in a bowl.
Stir ingredients to combine.
Spray a 9×13″ glass baking dish with cooking spray. Press crust mixture into prepared pan with a fork. Bake at 350 for about 12-15 minutes or until lightly golden brown.
These are the ingredients you will use in the filling layer.
For Filling layer: Combine eggs, vanilla, brown sugar, 2 tbsp. flour and baking powder in a bowl. Stir with a wooden spoon until well mixed.
Add coconut and pecans and combine again.
Here is the filling layer. Set aside until ready to pour over baked crust layer.
Here the crust layer has baked until lightly golden brown.
Spread coconut pecan filling over top of baked crust layer.
Bake an additional 15-20 minutes at 350 until filling has set. Allow bars to cool completely.
These are the ingredients I used to prepare the icing.
For Icing layer: Whisk icing ingredients together until combined.
Spread Citrus Icing over top of cooled bars. Cut into 24 pieces to serve.
This side view provides an excellent angle to see the rich coconut pecan filling in this recipe.
I guarantee once you place a plate of these out for others to eat, Iced Coconut Pecan Bars will be gobbled up in no time!
Iced Coconut Pecan Bars are a great treat for tailgating parties and potlucks.
Here’s the recipe.
ICED COCONUT PECAN BARS
(Recipe adapted from Cooks Recipes)
Iced Coconut Pecan Bars
Equipment
- 1 9x13" glass baking dish
- 1 small mixing bowl
- 1 medium mixing bowl
- 1 whisk
- measuring cups
- measuring spoons
- 1 nut chopper unless nuts are pre-chopped
Ingredients
CRUST:
- 3/4 cup powdered sugar
- 3/4 cup unsalted butter softened or melted
- 1 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
FILLING:
- 1 cup light brown sugar firmly packed
- 2 tbsp. UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 tsp. baking powder
- 2 large eggs
- 1 tsp. vanilla extract
- 1 cup pecans chopped (measure after chopping)
- 1/2 cup sweetened flaked coconut
ICING:
- 1 1/2 cups powdered sugar sifted
- 2 tbsp. unsalted butter melted
- 3 tbsp. orange juice
- 1 tsp. fresh lemon juice
Instructions
CRUST:
- Preheat oven to 350°F.
- In a medium bowl, combine powdered sugar, softened butter and 1 1/2 cups flour, mixing well with a fork.
- Place mixture in 9x13” baking dish that’s been sprayed with cooking spray.
- Press crust mixture evenly onto the bottom of the dish with a fork.
- Bake for 12-15 minutes or until light golden brown.
FILLING:
- In a small bowl, stir together the brown sugar, 2 tablespoons flour, baking powder, eggs, and vanilla and stir with a wooden spoon until smooth. (You can also use a whisk).
- Add coconut and pecans and stir to combine.
- Spread filling over top of baked crust.
- Return to oven and bake about 20 minutes longer, or when filling is set.
- Cool completely.
- Frost with icing.
- Allow icing to set about 15-20 minutes before cutting into bars.
ICING:
- Combine all ingredients in a small or medium mixing bowl and whisk until smooth.
- Spread icing over cooled bars.
Notes
Nutrition
- [b]CRUST: [/b][br]
- 3/4 cup powdered sugar
- 3/4 cup butter, softened or melted
- 1 1/2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)[br]
- [b]FILLING: [/b][br]
- 1 cup brown sugar, firmly packed
- 2 tablespoons Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 teaspoon baking powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup sweetened flaked coconut [br]
- [b]ICING:[/b] [br]
- 1 1/2 cups powdered sugar, sifted
- 2 tablespoons butter, melted
- 3 tablespoon orange juice
- 1 teaspoon fresh lemon juice
- Preheat oven to 350°F.
- In a medium bowl, combine powdered sugar, softened butter and 1 1/2 cups flour, mixing well with a fork.
- Place mixture in 9×13” baking dish that’s been sprayed with cooking spray.
- Press crust mixture evenly onto the bottom of the dish with a fork.
- Bake for 12-15 minutes or until light golden brown. [br]
- In a small bowl, stir together the brown sugar, 2 tablespoons flour, baking powder, eggs, and vanilla and stir with a wooden spoon until smooth.
- Add coconut and pecans and stir to combine.
- Spread filling over top of baked crust.
- Return to oven and bake about 20 minutes longer, or when filling is set.
- Cool completely.
- Frost with icing.
- Allow icing to set about 15-20 minutes before cutting into bars.
- Combine all ingredients until smooth.
- Spread icing over cooled bars.
Iced Coconut Pecan Bars are delectable and mouthwatering.
These goodies should be put on your holiday baking list. Everyone will enjoy these!
Better grab one quickly before they’re all gone!
You may also enjoy these delicious recipes!
Luscious No-Bake Chocolate Bars
Iced Coconut Pecan Bars
Equipment
- 1 9×13" glass baking dish
- 1 small mixing bowl
- 1 medium mixing bowl
- 1 whisk
- measuring cups
- measuring spoons
- 1 nut chopper unless nuts are pre-chopped
Ingredients
CRUST:
- 3/4 cup powdered sugar
- 3/4 cup unsalted butter softened or melted
- 1 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
FILLING:
- 1 cup light brown sugar firmly packed
- 2 tbsp. UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 tsp. baking powder
- 2 large eggs
- 1 tsp. vanilla extract
- 1 cup pecans chopped (measure after chopping)
- 1/2 cup sweetened flaked coconut
ICING:
- 1 1/2 cups powdered sugar sifted
- 2 tbsp. unsalted butter melted
- 3 tbsp. orange juice
- 1 tsp. fresh lemon juice
Instructions
CRUST:
- Preheat oven to 350°F.
- In a medium bowl, combine powdered sugar, softened butter and 1 1/2 cups flour, mixing well with a fork.
- Place mixture in 9×13” baking dish that’s been sprayed with cooking spray.
- Press crust mixture evenly onto the bottom of the dish with a fork.
- Bake for 12-15 minutes or until light golden brown.
FILLING:
- In a small bowl, stir together the brown sugar, 2 tablespoons flour, baking powder, eggs, and vanilla and stir with a wooden spoon until smooth. (You can also use a whisk).
- Add coconut and pecans and stir to combine.
- Spread filling over top of baked crust.
- Return to oven and bake about 20 minutes longer, or when filling is set.
- Cool completely.
- Frost with icing.
- Allow icing to set about 15-20 minutes before cutting into bars.
ICING:
- Combine all ingredients in a small or medium mixing bowl and whisk until smooth.
- Spread icing over cooled bars.
4 Comments
Tina Fredrickson
May 22, 2014 at 6:35 pm
These were delicious. My coworkers devoured them.
Teresa
May 22, 2014 at 10:14 pm
I’m so glad, Tina. I thought they were outrageously good, myself! Thanks for letting me know!
DeeAnn Lancaster
March 28, 2014 at 1:00 pm
This looks absolutely divine! I’m going to give it a try. Thanks! On another note, I am having a hard time looking at your blog because everything is so big on the screen. It’s kind of hard on the eyes. I thought you might want to know.
Teresa
March 28, 2014 at 1:10 pm
Thank you so much, Dee Ann. It really is a spectacular dessert. Regarding the blog, you will have to go to the bottom and click on the link that says “computer or desk top” instead of “mobile app.” It’s a problem with the Word Press Touch plug in that I can’t do anything about except to disable it and then people can’t get the website on their phones. 🙁