Here’s another great coconut recipe that will make your shalach manos outstanding!
1 cup canola oil
2 cups packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups flour
3/4 teaspoon baking soda
1 1/2 cups pecans (6 ounces), toasted and cooled
1 cup chocolate chips
2 cups sweetened flaked coconut, divided
Preheat oven to 350 degrees F with rack in middle. Grease and flour a 13- by 9-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 x1 1/2 inch squares. Store airtight up to 1 week.