Coconut Pecan Shortbread Squares
Source of Recipe
More From Magnolia
List of Ingredients
- 1 cup unsalted butter, softened and cut into small pieces
- 2 cups all-purpose flour
- 2 cups coarsely chopped toasted pecans
- 1 cup sweetened shredded coconut
- 14 ounces sweetened condensed milk
Instructions
- Preheat oven to 350��.
- Using an electric mixer on medium speed, beat together butter and flour until crumbly and well combined. Transfer to an ungreased 13��x 9��pan. Pat crust firmly and evenly into the pan. Bake for 15 minutes. Remove from oven and cool for 30 minutes.
- Sprinkle pecans and then the coconut over the crust. Pour condensed milk on top, completely covering the coconut. Spread with a spatula if necessary. Bake 30-35 minutes or until lightly golden.
- Cool to room temperature. Cover tightly and allow to set overnight before cutting.
Final Comments
Makes 24 2-inch squares
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