Hawaiian Macadamia Coconut Squares
Yield
servingsPrep
20 minCook
50 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 | cup |
butter
softened |
|
| 1 | cup |
brown sugar
packed |
*
|
| 1 | tablespoon |
instant coffee
powder |
|
| ¼ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
salt
|
|
| 2 | cups |
all-purpose flour
|
|
| topping | |||
| 3 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
brown sugar
packed |
*
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | cups |
coconut
flaked or shredded |
*
|
| 2 | cups |
macadamia nuts
toasted, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 237 | ml |
butter
softened |
|
| 237 | ml |
brown sugar
packed |
*
|
| 15 | ml |
instant coffee
powder |
|
| 1.3 | ml |
cinnamon
ground |
|
| 1.3 | ml |
salt
|
|
| 473 | ml |
all-purpose flour
|
|
| topping | |||
| 3 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
brown sugar
packed |
*
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
| 473 | ml |
coconut
flaked or shredded |
*
|
| 473 | ml |
macadamia nuts
toasted, chopped |
*
|
Directions
DESCRIPTION: Macadamias and coconut top a brown-sugar coffee crust.
Preheat oven to 325.
Butter a 9x13 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.
