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Iced Coconut Pecan Bars

Teresa Ambra
Scrumptious bar-type cookie with a crust layer, a coconut-pecan filling layer, and topped with a citrus buttercream icing to die for!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Cookies, Brownies and Bars
Cuisine American
Servings 24

Ingredients
  

CRUST:

  • 3/4 cup powdered sugar
  • 3/4 cup unsalted butter softened or melted
  • 1 1/2 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods

FILLING:

  • 1 cup brown sugar firmly packed
  • 2 tbsp. Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1/2 tsp. baking powder
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup chopped pecans
  • 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.
  • 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 until smooth.
  • Spread icing over cooled bars.

Notes

Recipe adapted from Cooks Recipes.
© Can’t Stay Out of the Kitchen
Keyword coconut, cookie, dessert, pecans
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