This recipe is from Juanita Kaufman. She writes, “Many years ago, I was taking night classes at a junior college and became acquainted with a lady who was in charge of the cafeteria. Aside from accounting, we both shared a love of cooking. She gave me several recipes and this is one of my very favorites.”
1/2 cup butter
1/2 cup dark-brown sugar
1/2 teaspoon salt
1 cup flour
2 tablespoons milk
1 cup dark-brown sugar
1 teaspoon vanilla
2 tablespoons flour
1/2 teaspoon baking powder
1-1/4 cups chopped pecans
3/4 cup shredded coconut (4 ounces)
Heat oven to 325 degrees. Line a 9-by-9-by-2-inch square pan with aluminum foil.
Crust: Cream butter, sugar and salt until fluffy. Blend in flour and milk. Pat into pan and up sides a bit. Bake 20 minutes. Cool slightly.
Filling: Beat eggs well, then beat in sugar and vanilla. Blend in 2 tablespoons flour and baking powder. Fold in coconut and pecans. Pour over baked crust and bake for 35 minutes more. Cool and cut into squares. Makes: About 3 dozen