12tablespoons1 1/2 sticks unsalted butter, melted and cooled
1 ½cupspacked light brown sugar
2large eggs
1 ½teaspoonsvanilla extract
1 ½cuppecans, toasted and chopped coarse
1 ½cupsunsweetened, shredded coconut
Instructions
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Toast the shredded coconut on a rimmed baking sheet, stirring 2 to 3 times, until light golden, 5 to 7 minutes. Transfer to a small bowl to cool.
Spray a 13x9-inch pan with nonstick cooking spray. Line the baking sheet with foil or parchment paper and spray the sheets with nonstick cooking spray. Set aside.
Whisk the flour, baking powder and salt together in a medium bowl. Set aside.
Whisk the melted butter and brown sugar together in a medium bowl until combined. Add the eggs and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined. Do not overmix.
Fold in the pecans and toasted coconut and turn the batter into the prepared pan, smoothing the top with a rubber spatula.
Bake until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Cool completely on a wire rack. Remove the bars from the pan using the foil or parchment and transfer to a cutting board. Cut into 1 1/2 by 2-inch bars and serve.