Here's another great coconut recipe that will make your shalach manos outstanding!
Preheat oven to 350 degrees F with rack in middle. Grease and flour a 9x13-inch baking pan or line it with parchment paper or foil.
Beat oil, brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
Stir in flour and baking soda. Stir in pecans, chocolate chips and 1 1/2 cups coconut.
Spread in prepared pan and sprinkle with remaining 1/2 cup coconut. Bake until a pick inserted in center comes out clean, about 35 minutes. Cool completely. Cut into 1 1/2 x 1 1/2 inch squares. Store airtight up to 1 week.
Ingredients
Directions
Preheat oven to 350 degrees F with rack in middle. Grease and flour a 9x13-inch baking pan or line it with parchment paper or foil.
Beat oil, brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
Stir in flour and baking soda. Stir in pecans, chocolate chips and 1 1/2 cups coconut.
Spread in prepared pan and sprinkle with remaining 1/2 cup coconut. Bake until a pick inserted in center comes out clean, about 35 minutes. Cool completely. Cut into 1 1/2 x 1 1/2 inch squares. Store airtight up to 1 week.