Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

This dessert is reminiscent of pecan pie--with the extra sweetness of maple syrup and flaked coconut baked right in.

Marcy Goldman
Recipe by Cooking Light April 2004

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Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
48 servings (serving size: 1 bar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare the crust, lightly spoon matzo cake meal and matzo meal into dry measuring cups, and level with a knife. Combine matzo cake meal, matzo meal, and next 4 ingredients (matzo cake meal through 1/4 teaspoon salt), stirring with a whisk; cut in 6 tablespoons butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add 1 egg white, stirring just until moist; press into bottom of a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 20 minutes or until edges begin to brown; cool 15 minutes.

  • To prepare the filling, combine 1 1/3 cups brown sugar and next 7 ingredients (brown sugar through 1 large egg) in medium bowl, stirring well with a whisk. Stir in coconut and pecans. Pour over the prepared crust. Bake at 350° for 30 minutes or until set. Cool to room temperature. Cover and chill at least 1 hour. Cut into bars.

Nutrition Facts

89 calories; calories from fat 29%; fat 2.9g; saturated fat 1.5g; mono fat 1g; poly fat 0.3g; protein 1g; carbohydrates 15.3g; fiber 0.2g; cholesterol 10mg; iron 0.4mg; sodium 51mg; calcium 14mg.
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