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Prep time
20 minutes
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Cook time
45 minutes
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Makes
24-35 bars
Author Notes
A moist chewy bar reminiscent of coconut macaroons. —janet voris
Ingredients
- CRUST
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1 1/4 cups
All purpose flour
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1/3 cup
Sugar
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1/2 teaspoon
Salt
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10 tablespoons
Cold butter, cut in 1/2" chunks
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1 large
Egg yolk
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2-3 tablespoons
Heavy cream
- FILLING
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2 tablespoons
All purpose flour
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3
Large eggs
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1 cup
Sugar
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1/2 teaspoon
Salt
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4 tablespoons
Butter, melted
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2 teaspoons
Vanilla Extract
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1/2 teaspoon
Coconut extract
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1
7 oz package sweetened flaked coconut
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3/4 cup
Macadamia nuts, chopped
Directions
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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 9x13 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.
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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.)
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