Coconut Kahlua Bars

For Crust: To toast the pecans, heat oven to 375 degrees F. Place the chopped nuts on a cookie sheet and put them in the oven for about 10 minutes, stirring them often. Watch them carefully to make sure the nuts don't burn. Cool.

Decrease oven temperature to 350 degrees F. Grease a 9 x 13 inch baking pan well.

In a large bowl, beat butter, brown sugar and salt until light and fluffy. Add flour 1/2 cup at a time, blending well after each addition. Stir in the toasted nuts.

Spread evenly over bottom of prepared prepared pan. Bake for 12 minutes, then remove from oven to a rack to cool.

For Topping: Mix the sugars together in a small bowl and set aside.

In a mixing bowl, beat eggs, coffee powder and salt until light. Beating constantly with an electric mixer on medium-high speed add the sugar 1/4 cup at a time, beating well after each addition.

Increase speed to high and continue mixing until the mixture is thick and pale ribbons form when the beaters are lifted (this takes about 5-10 minutes).

With mixer running at medium speed, gradually add 1/2 cup Kahlua, then the flour and baking powder. Beat only until combined. Fold in coconut with a spoon.

Pour over crust and bake for 20 minutes or until top is evenly browned and set.

Cool in pan and then cut into squares. Trim away any dry crust, if desired. Sprinkle with powdered sugar.