Name: Old-Fashioned Coconut-Pecan Squares
Total time: 3 h 30 min
Ingredients: 12 tablespoons unsalted butter , softened; 2 1/2 cups packed (17 1/2 ounces/496 grams) light brown sugar; 1 1/2 cups (7 1/2 ounces/213 grams) all-purpose flour; Salt; 5 large eggs (3 separated, 2 whole); 1 tablespoon vanilla extract; 1 cup pecans , toasted and chopped fine; 1 cup (3 ounces/85 grams) sweetened shredded coconut , toasted and chopped fine; 1 tablespoon confectioners' sugar

Why This Recipe Works

To make these sticky, chewy bar cookies, we beat butter and ½ cup of brown sugar together to form a base-layer dough. After the base was baked and cooled, we whipped egg whites to stiff peaks, set those aside, and whipped brown sugar, whole eggs, egg yolks, salt, and vanilla until thick. We folded in the beaten whites and spread the mixture over the cooled base.

Before You Begin

Use a fine-mesh strainer to evenly distribute the confectioners’ sugar.

Instructions

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 13 by 9-inch baking pan. Using stand mixer fitted with paddle, beat butter and ½ cup brown sugar on medium speed until smooth, about 1 minute. Add flour and ½ teaspoon salt and continue to beat until dough begins to form, about 2 minutes longer. Press dough evenly into bottom of prepared pan. Bake until light golden brown, 12 to 15 minutes. Transfer pan to wire rack and let cool for 15 minutes.

Using clean, dry mixer bowl fitted with whisk, whip 3 egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 1 to 2 minutes. Transfer whites to separate bowl; set aside.

Return now-empty bowl to mixer still fitted with whisk and whip vanilla, remaining 2 cups brown sugar, 2 whole eggs, remaining 3 egg yolks, and ½ teaspoon salt on medium-high speed until thick, about 2 minutes, scraping down bowl as needed. Fold in pecans, coconut, and reserved whipped egg whites by hand until fully incorporated.

Spread mixture evenly over cooled crust. Bake until top is deep golden brown, 24 to 26 minutes. Transfer pan to wire rack and let cool completely. Run paring knife around edges of pan to release bars. Cut into 2-inch squares and dust with confectioners’ sugar. Serve.