COCONUT BLONDIES (about 24 two inch squares)

2 sticks (½ pound) unsalted butter

2 cups packed light brown sugar

1 teaspoon pure vanilla extract

2 large eggs

1-½ cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon salt

1-½ cups pecans (6 ounces), toasted and cooled

2 cups sweetened flaked coconut

1. Preheat oven to 350* with rack in middle. Butter and flour a 13 by 9 inch baking pan.

2. Melt butter in a 3 quart heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm.  Whisk in brown sugar and vanilla.  Whisk in eggs one at a time until mixture is glossy and smooth.

3. Whisk together flour, baking soda and salt, then whisk into butter mixture. Stir in pecans and 1-½ cups coconut.

4. Spread in pan and sprinkle with remaining ½ cup coconut. Bake until a pick inserted in center comes out clean, about 40 minutes.  Cool completely.

adapted from Gourmet Magazine, June, 2008