Coconut-Pecan Lemon Bars

Appetizer/Snack

INGREDIENTS

2 cups flour, divided
1 cup chopped pecans, toasted
1/2 cup powdered sugar
3/4 cup butter, cut into small pieces
4 eggs
1 1/4 cups sugar
1/2 cup sweetened flaked coconut
2 teaspoons lemon zest
1/2 cup fresh lemon juice
1 teaspoon baking powder
1/4 teaspoon salt
Garnish: 1/2 cup toasted coconut*

INSTRUCTIONS

Preheat oven to 350 degrees.
In medium bowl, combine 1 3/4 cup flour and powdered sugar. Cut in butter with pastry blender, add pecans and set aside. Prepare 9 X 13-inch pan that has been lined with heavy duty foil - allowing foil to extend 2 to 3 inches over sides. Lightly grease foil and press flour mixture into
bottom of pan. Bake 25 minutes or until crust is golden brown.
While crust is baking, whisk together eggs, sugar, coconut, lemon zest and lemon juice. Combine baking powder, salt, and remaining 1/4 cup flour; whisk into egg mixture until blended. Pour lemon mixture into prepared crust.
Bake at 350 degrees for 30 - 35 minutes or until filling is set. Let cool in pan on a wire rack for 30 minutes. Lift from pan onto wire rack using foil sides as handles, let cool.
Remove foil and cut into 24 squares, sprinkle with toasted coconut to garnish.

NOTES

* To toast coconut: Place sweetened flaked coconut in a single layer on a baking sheet. Bake for 6 to 8 minutes or until lightly browned, stirring once after 3 minutes. Makes 24 servings Nutrition Information 190 calories, 11 grams fat, 50 mg cholesterol, 110 mg sodium, 21 grams carbohydrate, 1 gram fiber, 3 grams protein

NUTRITION INFORMATION

SERVES: * To toast coconut: Place sweetened flaked coconut in a single layer on a baking sheet. Bake for 6 to 8 minutes or until lightly browned, stirring once after 3 minutes. Makes 24 servings Nutrition Information 190 calories, 11 grams fat, 50 mg cholesterol, 110 mg sodium, 21 grams carbohydrate, 1 gram fiber, 3 grams protein