Preheat oven to 350. Line a 9 x 13 pan with parchment paper. Or, grease your pan well.

Toast the pecans by either putting them in a 350 oven for about 15 minutes or toast them in a hot pan for about 5 minutes, stirring constantly. When done, let cool for a few minutes and then chop.

Toast the coconut flakes. In a hot oven they will take only about 3 minutes, after that they'll burn so watch them carefully.

Melt the coconut oil or butter and blend with the coconut sugar until smooth.

Add the eggs one at a time and mix well. Add the vanilla.

Measure the flours into a bowl and blend them together. Stir them into the sugar and coconut oil mixture. Blend well but don't over blend.

Fold in the nuts and chocolate chips and about 2 tablespoons of the toasted coconut.

Spoon the batter into the prepared pan. It will be thick so spread it around and smooth it down with the back of your spoon. Sprinkle the remaining toasted coconut on top.

Bake at 350 for 30 to 40 minutes. The blondies took 42 minutes in my oven so check them at 30 minutes and see how they are. Use a cake tester or sharp knife to insert into the middle. If there's batter stuck on the tester continue to cook checking every 5 minutes. They should be just cooked through but not gooey.

Cool in the pan on a wire rack.

Slice and serve. I lift the blondies out of the pan by the parchment paper and lay onto a cutting board and slice.