HAWAIIAN MACADAMIA-COCONUT SQUARES

Hawaiian Macadamia-Coconut Squares image

Instant coffee powder adds intrigue to these rich, chewy bars.

Provided by Judy Farris

Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut

Yield 24

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 294 calories, Carbohydrate 30.9 g, Cholesterol 43.6 mg, Fat 18.6 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 8 g, Sodium 135.2 mg, Sugar 20.7 g