Hawaiian Macadamia-Coconut Squares
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Description
Instant coffee powder adds intrigue to these rich, chewy bars.
Ingredients
- 1 cup butter
- 2 cups packed brown sugar
- 1 tablespoon instant coffee powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups all-purpose flour
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups flaked coconut
- 2 cups chopped and toasted macadamia nuts
Directions
- 1. Preheat oven to 325 degrees F (170 degrees C). Grease a 9 X 13 inch baking pan; set aside.
- 2. In a large mixing bowl, beat butter, 1 cup brown sugar, instant coffee powder, 1/4 teaspoon cinnamon and 1/4 teaspoon salt until light and fluffy.
- 3. Stir in flour 1/2 cup at a time, blending well after each addition. Spread evenly in prepared pan.
- 4. Bake 20 minutes. Cool in pan on rack 15 minutes.
- 5. In a large bowl, beat eggs and vanilla with remaining 1 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon salt. Stir in coconut and macadamias.
- 6. Spread evenly over cooled baked layer. Bake 40 to 50 minutes, or until golden brown and firm to the touch.
- 7. Use a knife to loosen cookies around edges while warm. Cool completely in pan on rack. Cut into 48 (about 1 1/2 inch) squares, cutting 6 strips one way and 8 strips the other way. Store in an airtight container at room temperature 1 week; freeze for longer storage.
Nutrition Facts
serving: 4 dozen
calories: 294 kcal
carbohydrates: 30.9 g
protein: 3.1 g
saturated fat: 8 g
cholesterol: 43.6 mg
sodium: 135.2 mg
fiber: 1.9 g
sugar: 20.7 g
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