10 lbs. Baker’s Request™ White Cake Mix  
2 lbs. 8 oz. Butter/Margarine (Chilled)   
2 oz. Vanilla (optional)    
6-12 oz. Milk      
2 lbs. 8 oz. Dawn® Coconut Macaroon Mix   
13 oz. Hot Water     


Mix Baker’s Request™ White Cake Mix, Butter/Margarine, Vanilla and Milk with a paddle until the ingredients form a cookie dough-like texture (approximately 3 minutes in 2nd speed on a 3-speed mixer).  Sheet or pin dough approximately ¼” thick.  Place in a greased foil pan.  Dough should cover the sides of the pan.

Mix Dawn® Coconut Macaroon Mix and hot water 1 minute in low speed with paddle.  Scrape bowl and mix 5 minutes in 2nd speed on a 3-speed mixer.  Spread Macaroon Coconut Mixture evenly over frozen cookie dough crust (3 lbs., 5 oz. for a ½ sheet).

Bake at 360°F for a revolving tray oven, 340° F for a rack oven, for 30-35 minutes. Pecan pie filling should be firm when baking is complete. Spread Spred ‘N Gloss™ Icing over top of cooled bars. Let icing set prior to cutting bars.

Formulation courtesy of Dawn Foods