This dessert is reminiscent of pecan pie–with the extra sweetness of maple syrup and flaked coconut baked right in.

CRUST:
1 cup matzo cake meal
1/2 cup matzo meal
1 cup packed brown sugar
1/4 cup ground toasted pecans
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter
1 large egg white
Cooking spray

FILLING:
1 1/3 cups packed brown sugar
1/2 cup maple syrup
2 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
1 teaspoon fresh lemon juice
1/8 teaspoon salt
3 large eggs
1/2 cup flaked sweetened coconut ( or chocolate chips, or both)
1/2 cup finely chopped pecans

Preheat oven to 350°.

To prepare the crust, lightly spoon matzo cake meal and matzo meal into dry measuring cups, and level with a knife. Combine matzo cake meal, matzo meal, and next 4 ingredients (matzo cake meal through 1/4 teaspoon salt), stirring with a whisk; cut in 6 tablespoons butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add 1 egg white, stirring just until moist; press into bottom of a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 20 minutes or until edges begin to brown; cool 15 minutes.
To prepare the filling, combine 1 1/3 cups brown sugar and next 7 ingredients (brown sugar through 3 large eggs) in medium bowl, stirring well with a whisk. Stir in coconut and pecans. Pour over the prepared crust. Bake at 350° for 30 minutes or until set. Cool to room temperature. Cover and chill at least 1 hour. Cut into bars