Coconut Macdamia Bars

By • April 21, 2017 0 Comments

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Author Notes: A moist chewy bar reminiscent of coconut macaroons. janet voris

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Makes 24-35 bars

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

  • 3 Large eggs
  • 1 cup Sugar
  • 1/2 teaspoon Salt
  • 4 tablespoons Butter, melted
  • 2 teaspoons Vanilla Extract
  • 1/2 teaspoon Coconut Extract (optional)
  • 1 7 oz package sweetend flaked coconut
  • 3/4 cup Macadamia nuts, chopped
  1. 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.
  2. 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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