Hawaiian Macadamia Coconut Squares

Directions

DESCRIPTION: Macadamias and coconut top a brown-sugar coffee crust.

Preheat oven to 325.

Butter a 9×13 baking pan.

CRUST: Beat buter, 1c brown sugar, instant coffee, ¼ teaspoons cinnamon and ¼ teaspoons salt together until light and fluffy.

Add flour ½ cup at a time until well blended.

Spread evenly in buttered pan.

Bake 20 minutes, cool in pan on rack 15 minutes.

PASTRY: Beat together eggs, vanilla, remaining 1 cup brown sugar, ¼ teaspoons cinnamon and ¼ teaspoons salt.

Stir in coconut and macadamias.

Spread evenlyover cooled baked layer.

Bake 40 to 50 minutes or until golden and firm to the touch.

Using a knife, loosen around edges while warm. Cool completely in pan on rack.

Cut into 48 squares. Store airtight 1 week, freeze longer.