We got to a monthly couples dinner and in the cold snowy days of February a Hawaiian theme was chosen. The tables were filled with pork, rice, chicken, salads and desserts. And like most dinners there is always way to much food as it is served up potluck style with each couple bringing one or more dishes.
This month I made these blissful squares. My husband and I are huge fans of coconut and this dessert recipe will definitely be kept. My favorite online recipe site is www.allrecipes.com and the recipe can be found here.
- 1 cup butter
- 2 cups packed brown sugar
- 1 tablespoon instant coffee powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups flaked coconut
- 2 cups chopped and toasted macadamia nuts
- 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.
This recipe was incredibly easy to make. They didn’t take long at all to prepare. Just make sure to leave enough time to cool before cutting into bars.