¾cup(170 g or 1 1/2 sticks) unsalted butter,, melted and cooled
1 ½cups(300 g) packed light brown sugar
2large eggs,, room temperature
1 ½teaspoonsvanilla extract
1 ½cupspecans, chopped coarse
1 ½cupsunsweetened shredded coconut
Adjust an oven rack to the middle position and preheat the oven to 350° F. Toast the shredded coconut on a rimmed baking sheet for 5 to 7 minutes, until light golden. Transfer to a small bowl to cool.¹
Line a 13x9-inch pan with parchment paper and lightly spray with nonstick cooking spray. Set aside.
In a medium bowl, whisk the flour, baking powder and salt together. Set aside.
In a large bowl, whisk the melted butter and brown sugar together until light and well-combined, about 3 minutes. Add the eggs and vanilla and mix until incorporated, about 1 minute.
Using a rubber spatula, fold the flour mixture into the egg mixture and stir until just combined. Do not overmix. Gently fold in the pecans and toasted coconut until evenly distributed. Transfer 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 parchment paper and transfer to a cutting board. Cut into 1 1/2-inch bars and serve.
As an option, you may also toast the pecans. Do this separate from the coconut and reduce baking time to 3 to 5 minutes to avoid burning the pecans. Let cool.
Coconut blondies may be stored in an airtight container at room temperature for up to 5 days.
Bars may also be wrapped tightly and frozen for up to 3 weeks. Defrost in the refrigerator before bringing to room temperature.