Prep Time: 30 minutes  Cook Time: 60 minutes  Serves: 30


  • Crust: 
  • 1 ½ cups (3 sticks) butter, at room temp.
  • 1 cup packed brown sugar 
  • 4 cups all purpose flour 
  • 1 tsp. salt 
  • Filling: 
  • 8 large eggs 
  • 6 cups packed golden brown sugar 
  • 6 tbsp. butter, melted 
  • 2 tbsp. vanilla 
  • 1 cup all purpose flour 
  • 1 tsp. salt 
  • 2 cups sweetened flaked coconut 
  • 2 cups pecan halves


1. To make the crust: Preheat the oven to 350 degrees. Grease a 12X17 inch baking pan with butter or cooking spray. Using a mixer, beat the butter in a large bowl on medium speed about one minute, until fluffy. Add the flour and salt, mix on low speed until evenly incorporated but still crumbly. Press the mixture evenly over the bottom of the prepared pan. Bake the crust for 15 to 20 minutes, until it has darkened to a deep golden brown. Leave the oven at 350 degrees.

2. To make the filling: Whisk the eggs and sugar in a large bowl until blended. Stir in the butter, vanilla, flour, and salt, then the coconut and pecans. Pour the filling over the crust, spreading evenly (you may have too much filling….don’t overfill, even though it won’t rise). Bake until set, 25-30 minutes. Cool thoroughly, at least 30 minutes, before cutting into squares.


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