The combination of chocolate and coconut, which has made many Mounds bar fans, has here been transformed into a moist bar cookie, generously studded with semisweet chocolate chips, coconut, and pecans.
½cup (1stick) unsalted butter, softened
1teaspoonpure vanilla extract
1cup plus 2tablespoonsflour
1cupsemisweet chocolate morsels (a 6-ounce package)
1¼cupsshredded coconut, sweetened or unsweetened
½cup chopped pecans
Preheat the oven to 350°F. Butter a 9-inch square baking pan; set aside. In an electric mixer, cream the butter with the granulated and brown sugars at medium speed until light. Add the egg, then the vanilla, mixing until blended.
Meanwhile, sift the flour with the baking soda and salt onto a sheet of wax paper. Lower the mixer speed and add the flour, mixing just until blended, no longer. Add the chocolate morsels, coconut, and pecans and mix just until evenly distributed. Transfer the dough to the baking pan, spreading it evenly.
Bake20 minutes, or until the top is dry and golden brown, and a toothpick inserted in the center of the mixture comes out nearly clean. Cool the pan on a wire rack, then cut into 27 bars.