I spent the weekend going through cookbooks from the 70’s, searching for a recipe with pecans and coconut that I haven’t made in years. I finally found it, and much to my dismay, remembered that it’s a make ahead recipe, not good when your sweet tooth is demanding instant gratification! I made them anyway, and they tasted better this time than the last time I baked them. Give them a try the next time you are planning a get together, or if you just want something that will satisfy any sweet craving!
You will need :
9 x 13 glass baking dish
1 cup butter ( unsalted )
2 cups toasted pecans (chopped or whole )
2 cups all-purpose flour
1 cup shredded coconut ( sweetened )
1 can ( 14 oz ) condensed milk
Preheat oven to 350*.
Soften butter and cut into tiny pieces
On medium speed mix flour and butter until mixed well and crumbly. Place in baking pan( do not grease pan ) and pat crust evenly and firmly. Bake 12-15 minutes, remove from oven and cool about half an hour.
Sprinkle pecans evenly over crust, then the coconut. Pour condensed milk on top…make sure to cover coconut completely. Use a small butter knife or spatula if needed. Bake another 30-35 minutes. It’s done when it’s slightly golden brown.
Now the hard part : Cool completely, cover tightly and let sit over night before cutting and serving. It is worth the wait, so enjoy!