1 cup pecans (or walnuts) toasted and chopped coarse
1 1/2 cups unsweetened shredded coconut
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp table salt
12 Tbs unsalted butter, melted and cooled
1 1/2 cups packed light brown sugar
2 large eggs - beaten
4 tsp vanilla extract
1 cup chocolate chips (you can do semi-sweet or a mix of semi-sweet and white or even butterscotch)
Preheat oven to 350 degrees. Spread nuts on large rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside. Toast coconut on same rimmed baking sheet, stirring 2 to 3 times, until light golden, about 5 to 7 minutes.
Line a 13 inch by 9 inch baking pan with foil. Whisk flour, baking powder, and salt together in a medium bowl; set aside.
Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not over mix. Fold in chocolate, coconut, and nuts and turn batter into prepared pan, smoothing top with rubber spatula.
Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not over bake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.
For a variation I hold aside a 1/4 cup of coconut and a few Tbs of the chocolate chips and sprinkle them on top before baking. Also if you like you can use toffee chips in place of nuts or in addition to chocolate chips.