Coconut and orange go together wonderfully. These bars make for a great lunchtime treat or go well with coffee when guests pop by.

Yield: Makes 32 bars.



  • 1/2 cup (125 mL) flour
  • 1/4 cup (50 mL) sugar
  • 1/4 cup (50 mL) butter, softened
  • 1/2 cup (125 mL) finely chopped pecans
  • 2 eggs
  • 3/4 cup (175 mL) sugar
  • 2 tbsp (25 mL) fresh orange juice
  • 2 tbsp (25 mL) flour
  • 1 tsp (5 mL) vanilla
  • 2 tsp (10 mL) grated orange peel
  • 1/4 tsp (1 mL) baking powder
  • 1 cup (250 mL) sweetened flaked coconut


  1. To prepare crust, combine 1/2 cup (125 mL) flour and 1/4 cup (50 mL) sugar in a bowl. Cut in butter with a pastry blender until mixture is crumbly. Stir in pecans. Press mixture into a greased 8 inch (20 cm) square baking pan. Bake at 350°F (180°C) for 20 minutes or until firm and light golden around edges. Meanwhile, use medium speed of an electric mixer and beat together next 7 ingredients (eggs through baking powder) until blended. Stir in coconut. Remove pan from oven. Pour coconut mixture over hot crust. Continue baking for 20 minutes or until set and light golden around edges. Cool in pan on a rack. Cut into bars. Store in an airtight container in refrigerator for up to 1 week. May be frozen.
Nutritional analysis per serving:

78 calories, 4 g fat, 0.9 g protein, 9.9 g carbohydrate, 0.4 g fibre, 26 mg sodium