Extravagant. That is the word to describe these. Lots of Macadamia nuts, coconut, butter and brown sugar. Divine could certainly also be used to describe these. Be warned, you will not be able to stop at one….
This will make 32 bars
1/2 C (4 oz) unsalted butter, plus 1 tablespoon
1/2 C packed light brown sugar
1 large egg
1/4 tsp salt
1 1/4 C unbleached all-purpose flour
Beat the butter until soft. Add the sugar and beat until mixed. Beat in the egg and salt, and then, on low-speed, add the flour and beat only until incorporated.
Line a 9 x 13 inch pan as described earlier in Creole Pecan Bars. Then take the 1 tablespoon of butter and put it in the pan. Place the pan in the oven until the butter melts. Then, spread the butter all over the bottom and sides of the pan with a crumpled piece of plastic wrap and put the pan in the freezer or fridge until you are ready to put in the base.
Scatter the mixture evenly over the bottom of the pan and spread it our with your fingertips (It will be necessary to reflour your fingertips often).Form an even layer.
Bake for 15 minutes, until set. Remove the pan from the oven but do not turn it off.
1 1/2 C (7 oz) salted macadamia nuts
2 Tablespoons unbleached all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
2 large eggs
2 tsp vanilla extract
1 C packed light brown sugar
2 C (6 ounces) packed sweetened shredded coconut
Sift together the flour, salt, and baking powder; set aside.
In a separate bowl, beat together the eggs, vanilla, and sugar until thoroughly mixed. Beat in the sifted ingredients. Stir in 1 1/2 cups of the coconut (reserve the remaining coconut) and the nuts.
Use a spoon and place the mixture evenly on top of the bottom layer (It’s okay if it is still warm from baking). With the back of the spoon, spread it into a smooth even layer (it will be thin). Sprinkle on the balance of the coconut.
Bake for 25 minutes, until it is a nice golden brown and a toothpick comes out clean.
Remove from the oven and let cool completely. Then flip it over, using another cookie sheet, peel off the foil, then flip it back over.
Place it in the fridge for at least 3 hours or in the freezer for an hour before cutting into slices for a clean cut.