Author Notes: A moist chewy bar reminiscent of coconut macaroons. —janet voris
Makes: 24-35 bars
Prep time: 20 min
Cook time: 45 min
Ingredients
CRUST
-
1 1/4
cups All purpose flour
-
1/3
cup Sugar
-
1/2
teaspoon Salt
-
10
tablespoons Cold butter, cut in 1/2″ chunks
-
1 large
Egg yolk
-
2-3
tablespoons Heavy cream
FILLING
-
2
tablespoons All purpose flour
-
3
Large eggs
-
1
cup Sugar
-
1/2
teaspoon Salt
-
4
tablespoons Butter, melted
-
2
teaspoons Vanilla Extract
-
1/2
teaspoon Coconut extract
-
1
7 oz package sweetened flaked coconut
-
3/4
cup Macadamia nuts, chopped
Directions
- In a medium bowl, mix dry ingredients. Add butter chunks and work in with a pastry blender until butter is the size of peas. Mix yolk and 2 Tbl of cream in a small bowl. Add to flour and butter mixture. Mix until dough forms in clumps, adding more cream if necessary. (Can be made in a food processor) Press evenly in 9×13 pan (glass preferred) Bake at 350* 15-20 mins. until pale golden. Let crust sit and cool a bit while you make filling. Maintain oven temp.
- In a med bowl, whisk together flour, sugar, salt, eggs, butter and extracts until well blended. Stir in coconut and nuts. Spread evenly over crust. Bake until golden, 20-25 mins. Cool about 30 mins then cut into bars or squares. (I cut into 35 small squares.)
Photo by jan voris