Hawaiian Macadamia-Coconut Squares

Hawaiian Macadamia-Coconut Squares

Save this recipe

14 people made this

About this recipe: Instant coffee powder adds intrigue to these rich, chewy bars.

Judy Farris

Makes: 24 

  • 225 g butter
  • 440 g packed brown sugar
  • 1 tablespoon instant coffee powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 250 g all-purpose flour
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 150 g flaked coconut
  • 270 g chopped and toasted macadamia nuts

Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

  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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate