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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
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This dessert is reminiscent of pecan pie-with the extra sweetness of maple syrup and flaked coconut baked right in. Ingredients:
1 cup matzo cake meal |
1/2 cup matzo meal |
1 cup packed brown sugar |
1/4 cup ground toasted pecans |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
6 tablespoons unsalted butter |
1 large egg white |
cooking spray |
1 1/3 cups packed brown sugar |
1/2 cup maple syrup |
2 tablespoons unsalted butter, melted |
1 tablespoon vanilla extract |
1 teaspoon fresh lemon juice |
1/8 teaspoon salt |
5 large egg whites |
1 large egg |
1/3 cup flaked sweetened coconut |
2 tablespoons finely chopped pecans |
Directions:
1. Preheat oven to 350°.
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.
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.
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