12 tablespoons butter, softened
3 tablespoons sugar
1 1/4 cups flour
2 cups dark brown sugar, packed
3 eggs, separated
1 cup pecans, finely chopped
3/4 cup sweetened flake coconut, packed
Preheat the oven to 350 degrees. Grease a 9×13-inch baking pan.
Cream butter and sugar; stir in flour. Pat the dough into a thin layer, covering the bottom of the baking dish. Bake until lightly golden, 12-15 minutes. Remove from oven and allow to cool.
In the same bowl, mix brown sugar and egg yolks. Stir in pecans and coconut. Set aside.
In a clean, medium bowl, beat egg whites to soft peaks. Gently fold egg whites, in two batches, into the brown sugar mixture. Spread over the crust in an even layer. Bake until browned and set, 25-30 minutes. Cool completely before cutting into 1-inch squares.