Coconut Pecan Shortbread Squares
There are so many ways to create a delicious shortbread dessert, but one of my favorites is Coconut Pecan Shortbread Bars. These bars have a flaky buttery shortbread crust with a raspberry filling, topped with a tasty coconut topping. These bars bring together all the best flavors into one luscious dessert.
Servings: 9
Calories: 612kcal
Ingredients
Crust:
- ½ cup brown sugar
- ⅔ cup butter softened
- ½ teaspoon baking powder
- 2 cups flour
- ¼ teaspoon salt
Center:
- ¾ cup raspberry jam
Topping:
- 2 eggs
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1 ½ cups shredded unsweetened coconut
- ½ cup chopped pecans
- ¼ cup flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350F.
- Grease an 8x8 inch baking dish. Set aside.
Crust:
- In a large bowl stir together the flour, brown sugar, salt and baking powder.
- Work in the butter until coarse crumbs form.
- Press into the bottom of the prepared baking dish.
Center:
- Spread the jam evenly all over the crust.
Topping:
- In a large bowl, whisk the eggs.
- Stir in the brown sugar and vanilla.
- Add the coconut, pecans, flour, baking powder and salt and stir until evenly mixed.
- Spread topping on top of the jam.
- Bake for 40 minutes until the top browns.
- Cool completely before cutting.
Nutrition
Calories: 612kcal | Carbohydrates: 84g | Protein: 6g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 73mg | Sodium: 289mg | Potassium: 272mg | Fiber: 4g | Sugar: 51g | Vitamin A: 473IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 3mg