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1 3/4 cups flour
1/3 cup icing sugar
3/4 cup cold margarine
2 cups firmly packed brown sugar
4 eggs beaten
1 cup flaked coconut
1 cup finely chopped pecans
1/2 tsp. baking powder
Preheat oven to 350 F.
In a bowl combine 1 1/2 cups of flour and icing sugar, cut in margarine until crumbly. Press onto bottom of lightly greased 13 x 9-inch pan. Bake 15 minutes. Meanwhile, in a large bowl, combine remaining ingredients, (except lemon icing) mix well, spread evenly over baked crust. Bake 20 to 25 minutes. Cool, spread with lemon icing, cover and refrigerate. Cut into bars. Store covered in refrigerator. Makes about 36 bars.
Mix 2 cups of icing sugar, 3 Tbsp lemon juice and 2 Tbsp softened margarine until smooth. Makes about 2/3 cups.
Submitted by Margaret Evans, Hunter River.