Note: As of 11/03/14, this recipe has been amended as follows: the crust ingredients have been increased by 50%, to make a crust that's easier to press into the pan.
1) Preheat the oven to 350°F. Grease a 9" x 13" pan. For easiest removal, line the pan with parchment, and grease the parchment.
2)In a medium-sized bowl, cream the butter, sugar and salt until light and fluffy.
3) Add the flour, stirring until just combined.
4) Pat the mixture into the prepared pan. Lightly flour your fingers as you press the dough into the pan; it's sticky, and will cover the bottom of the pan with only a thin layer.
5) Bake the crust for 15 to 20 minutes, until bubbly and beginning to brown. Remove it from the oven, and let it cool while you prepare the topping.
6) To make the topping: Beat together the eggs, vanilla, sugar, salt, and baking powder.
7) Gently beat in the flour, them mix in the toasted pecans and coconut.
8) Spread the topping mixture over the baked crust. Return the bars to the oven, and bake for 20 to 25 minutes, until they're starting to turn golden brown.
9) Remove the bars from the oven. After a couple of minutes, loosen the edges with a table knife, if necessary.
10) After 5 more minutes, carefully turn the warm bars out onto a piece of parchment or foil, topping side down. Quickly cut them into squares. When they've set and are no longer fragile, place the squares, topping side up, on a rack to cool.
Yield: 2 dozen bars.