Name: Coconut Pecan Chocolate Chunk Bars
Yield: Makes one 9 × 13 × 2-inch (23 × 33 × 5-cm) pan of cookies, about twenty-four 2-inch (5-cm) squares
Cuisine: United States
Ingredients: 2⅔ cups (7-ounce/200-gram package) sweetened shredded coconut; 2 cups (about 8 ounces/225 grams) pecan pieces, coarsely chopped; 2 teaspoons vanilla extract; ⅔ cup granulated sugar; 1½ cups all-purpose flour (spoon flour into a dry-measure cup and level off); ¼ teaspoon salt; 12 ounces (350 grams) bittersweet (not unsweetened) chocolate, cut into ¼- to ½-inch (6-mm to 1-cm) pieces; ½ teaspoon baking powder; 1¼ cups light brown sugar, firmly packed; ½ cup sugar; 6 ounces (1½ sticks/175 grams) unsalted butter, softened; 4 large eggs

Preparation info

Makes one
9 × 13 × 2 inch
squares

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

Coconut in all forms is a favorite of mine, and these bars combine it with a buttery pastry base, pecans, and bittersweet chocolate chunks. Of course you can use chocolate chips, but the chocolate chunks allow you to use a much better quality chocolate in the topping.

Ingredients

Dough

1½ cups all-purpose flour (spoon flour into a dry-measure cup and level off)
½ teaspoon baking powder

Method

Set a rack in the lowest level of the oven and preheat to 350°F (180°C).
For the dough, stir together the Hour, baking powder, and salt and set aside.
Beat the butter with the sugar in an electric mixer with the paddle attachment on medium speed until soft and light, 2 to 3 minutes.
On the lowest speed, beat in the flour mixture, scraping do