Pear Bar Cookies

Preheat the oven to 350 degrees F.

For the shortbread crust, combine the flour and sugar in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse sand. Press the mixture evenly in the bottom of a 9-inch square baking pan. Place the pan in the oven and bake at 350 degrees F for 20 minutes or until the edges are just turning brown.

While the crust is baking, prepare the filling. In a mixing bowl, combine the eggs and brown sugar and beat on medium speed with an electric mixer. In another bowl, stir together the flour, baking powder, salt, and ginger. With the mixer running, add the vanilla then slowly add the flour mixture to the egg mixture, scraping down the sides as needed. Fold in the diced pears and coconut but hand.

When the shortbread crust is baked, spread the pear filling evenly over the crust while the crust is still hot. Return the baking pan to the oven and bake at 350 degrees F for 25 minutes or until the top is lightly browned.

Let the bars cool in the pan at room temperature until completely cooled. Cut into individual bars. Store leftovers in an airtight container at room temperature for 2-3 days.