Ingredients
1/2 cup butter, softened1/2 cup packed light brown sugar1-1/2 cups all-purpose flourFILLING:2 large eggs1 cup packed light brown sugar1/2 teaspoon grated lemon zest1/2 teaspoon vanilla extract1/4 teaspoon lemon extract2 tablespoons all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt1-1/2 cups sweetened shredded coconut1 cup chopped pecans or walnutsGLAZE:1 cup confectioners’ sugar1 tablespoon butter, melted1/2 teaspoon grated lemon zest3 tablespoons lemon juice
Preparation
Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; gradually beat in flour, mixing well.
Press onto bottom of a greased 13x9-in. baking pan. Bake until edges are golden brown, 8-10 minutes. Cool on a wire rack.
For filling, in a large bowl, beat eggs, brown sugar, lemon zest and extracts until blended. In a small bowl, mix flour, baking powder and salt; stir into egg mixture. Stir in coconut and pecans. Spread over crust.
Bake until golden brown, 17-20 minutes. Cool 10 minutes on a wire rack. Meanwhile, in a small bowl, mix glaze ingredients until smooth; drizzle over warm filling. Cool completely. Cut into bars.
