Directions:
- Grease and flour a 9-inch square baking pan. Heat oven to 350°.
- In a mixing bowl, combine the flour, brown sugar, and butter. Stir until well blended. Mixture will be crumbly. Press the mixture into the prepared baking pan. Bake for 15 to 18 minutes, until lightly browned around the edges. While the shortbread crust is baking, combine the coconut, pecans, salt, and syrup in a saucepan over medium heat. Cook, stirring, until the coconut has absorbed most of the syrup. Spread over the warm crust, return to the oven, and bake for 10 minutes longer, until coconut is nicely browned.
- Cool slightly; cut into squares while still warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.22 Kcal (847 kJ) | ||
| Calories from fat | 96.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.71g | 16% | |
|---|---|---|---|
| Cholesterol | 12.21mg | 4% | |
| Sodium | 12.75mg | 1% | |
| Potassium | 72.15mg | 2% | |
| Total Carbs | 26g | 9% | |
| Sugars | 19.07g | 76% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 1.52g | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 1% | |
| Calcium | 19.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 418.08 Kcal (1750 kJ) | ||
| Calories from fat | 199.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.13g | 16% | |
|---|---|---|---|
| Cholesterol | 25.25mg | 4% | |
| Sodium | 26.36mg | 1% | |
| Potassium | 149.17mg | 2% | |
| Total Carbs | 53.75g | 9% | |
| Sugars | 39.43g | 76% | |
| Dietary Fiber | 1.4g | 3% | |
| Protein | 3.15g | 3% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 1% | |
| Calcium | 41.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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