3/4 cup butter, softened
1 1/2 cups packed brown sugar, divided
1/2 cup granulated sugar
3 eggs, separated
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 pkg (12-oz) semisweet chocolate chips
1 cup sweetened flaked coconut
3/4 cup chopped pecans
Preheat oven to 350 degrees.
Grease a 9 x 13 x 2-inch baking pan; set aside.
In a large mixer bowl cream the butter, the 1/2 cup packed brown sugar and the granulated sugar. When mixture is creamy, add the egg yolks and vanilla; beat on medium speed for 2 minutes.
In a bowl combine the flour, baking powder, baking soda, and salt; add to the butter/sugar mixture and mix well. Spread the thick batter into the prepared baking pan. Sprinkle the chocolate chips, coconut, and pecans.
In a small mixing bowl beat the egg whites until until soft peaks form. Gradually, one tablespoon at a time, beat in the remaining cup of brown sugar. Beat until stiff peaks forms and spread meringue over the top of the coconut/pecans.
Bake at 350 degrees 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack. Cut into bars to serve.