You can bake the crust a day ahead, and keep it covered at room temperature.
Holiday Party Foods 2003, Special Issue 2003
Yield Makes about 2 1/2 dozen
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 cups packed light-brown sugar
- 2 1/4 cups all-purpose flour
- 2 cups sweetened shredded coconut
- 2 teaspoons baking powder
- 4 large eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 2 cups finely chopped toasted walnuts
- Preheat oven to 350 degrees. In a medium bowl, beat together butter, 1 cup brown sugar, and 2 cups flour until mixture comes together to form a dough. Press evenly into a rimmed 11-by-17- inch baking sheet. Bake until just golden, about 15 minutes. Remove from oven; let cool slightly.
- Meanwhile, pulse coconut in a food processor several times, until coarsely chopped, then transfer a large bowl. Stir in remaining 2 cups brown sugar and 1/4 cup flour along with baking powder, eggs, vanilla, and nuts. Spread mixture evenly over cooled crust.
- Bake, rotating sheet halfway through, until crust is golden brown and filling is set, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Cut into triangles with a serrated knife. Store up to 2 days in an airtight container at room temperature.
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