- 1 cup all-purpose flour
- 1/4 cup sifted powdered sugar
- 1/2 cup butter, softened
- 3 eggs, separated
- 3/4 cup firmly packed brown sugar
- 3/4 cup flaked coconut
- 1 cup chopped pecans
How to Make It
Combine flour and powdered sugar in a small mixing bowl; stir well. Cut in butter with a pastry blender until mixture resembles coarse meal. Press firmly into a lightly greased 9- inch square baking pan. Bake at 350° for 15 minutes. Remove from oven, and set aside.
Beat egg yolks in a large mixing bowl; add remaining ingredients, stirring well.
Beat egg whites (at room temperature) in a medium mixing bowl until stiff peaks form. Fold into egg yolk mixture. Pour over reserved hot crust. Bake at 350° for 30 minutes or until browned. Cut into 1-inch squares while warm.