Hawaiian Macadamia-Coconut Squares recipe
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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
Nutrition Info
- 294 caloriescarbohydrate: 30.9 gcholesterol: 43.6 mgfat: 18.6 gfiber: 1.9 gprotein: 3.1 gsaturatedFat: 8 gservingSize: -sodium: 135.2 mgsugar: 20.7 gtransFat: : -unsaturatedFat: : -
Directions Hawaiian Macadamia-Coconut Squares
Directions
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Preheat oven to 325 degrees F (170 degrees C). Grease a 9 X 13 inch baking pan, set aside.
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.
Stir in flour 1/2 cup at a time, blending well after each addition. Spread evenly in prepared pan.
Bake 20 minutes. Cool in pan on rack 15 minutes.
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.
Spread evenly over cooled baked layer. Bake 40 to 50 minutes, or until golden brown and firm to the touch.
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.