Maple Coconut Squares

Well, it isn't exactly maple syrup season, but I made maple squares none the less. These squares are easy to do, and they are very rich, so cut them small! I did have some problems with these squares though. They still seemed very liquidy after 20 minutes, so I baked them probably about 20 minutes longer. They firm upon cooling. The middle of the squares seemed like it turned out right, but the edges were very runny. Even though I lined the pan, the bars still really stuck to it too. I put them in the fridge, since maple syrup is perishable, but they became really hard. They are just cuttable, but they must be heated in the microwave to eat or they are too hard. They taste ok - very sweet and mapley. Not sure what happened with these squares, but oh well. Here is the recipe if you want to try to yield better results yourself.

Maple Coconut Squares
CRUST
1 cup all-purpose (plain) flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 cup cold butter, cut into pieces
1 large egg, beaten
FILLING
1 cup packed dark brown sugar
1 cup pure maple syrup
1 large egg, beaten
2 Tablespoons all-purpose (plain) flour
1/2 cup shredded coconut
1/2 teaspoon baking powder
pinch salt

Preheat oven to 425◦F. Line an 8x8 inch square baking pan with parchment paper.
CRUST: In a medium bowl, stir first three ingredients. Cut in butter until crumbly. Mix in egg. Press into prepared pan. Bake for eight minutes, reduce oven temperature to 350◦F.
FILLING: In a medium saucepan, bring the sugar and syrup to a boil. Reduce heat to low and simmer for five minutes.Let cool for ten minutes. Add remaining ingredients. Pour over crust. Bake for 20 minutes.