Preheat your oven to 350 degrees F.

In a medium bowl, combine a 1/2 cup of brown sugar, butter, and 1 cup of AP flour.

Using a pastry cutter, mix the ingredients to form fine crumbs.

Press the mixture into a 9x9x2 baking pan cross-lined with parchment paper. Use the bottom of a measuring cup to press the mixture down.

Place in the preheated oven and bake for 10 minutes.

While the crust is baking, combine the 2 eggs, remaining 1/2 cup of brown sugar, corn syrup, vanilla extract, and remaining 2 tbsps. of flour, salt, and baking powder in the bowl of a stand mixer or large bowl.

Using a beater attachment or a hand mixer, mix the ingredients until well combined.

Then, fold in the sweetened shredded coconut and chopped pecans.

Remove the pan from the oven after 10 minutes and pour the brown sugar and corn syrup mixture over the crumb crust and return the pan to the oven.

Bake for 25 minutes or until golden brown. Be careful not to overbake, as the side of the pan will start to burn.

Allow to cool completely on the counter, then place in the refrigerator until well chilled.

Cut into 25 pieces approximately 1 inch in size.

Store in an airtight container in the refrigerator for a week or freeze for up to 2 months.