Becky Luigart-Stayner; Melanie J. Clarke
48 servings (serving size: 1 bar)

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

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Ratings & Reviews

Idolfanatic's Review

March 21, 2013

springfever's Review

April 09, 2012

ChefAmandaLynn's Review

April 20, 2011
I have made these for Passover 3 years in a row. The crust starts off really hard so make it at least 6 hours before you plan to serve it, bring it to room temperature before trying to cut it, you wont be able to cut them straight out of the fridge.