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Ingredients
½ cup plus 2 tablespoons and 1 teaspoon lightly salted butter, softened
1 cup plus 2 tablespoons flour
2 eggs, well beaten
⅛ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups brown sugar
½ cup shredded coconut
¾ chopped pecans
1 ½ cup sifted powdered sugar
2 tablespoons orange juice
2 teaspoon lemon juice
Nutritional analysis per serving
5 grams carbs; 6 milligrams cholesterol; 34 calories; 1 gram saturated fat; 2 grams fat; 14 milligrams sodium; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Use 1 teaspoon of butter to coat a 9-by-11-inch baking pan. In a bowl, combine ½ cup of the butter with 1 cup of flour until mixture comes together to form a ball. Press the dough evenly into pan. Bake for 15 minutes. Remove from oven. Lower temperature to 300 degrees.
- Step 2
Combine the remaining 2 tablespoons flour, the eggs, salt, vanilla, brown sugar, coconut and pecans. Spread over the crust. Bake until lightly browned, about 20 minutes. Remove from oven and cool.
- Step 3
Melt the remaining 2 tablespoons of butter. Whisk in the powdered sugar, the orange and the lemon juices. Spread the glaze over the cookies. Cut into 1-inch squares and serve. Do not freeze. Store in a cool place for up to 3 days.
Private Notes