Ingredients:
Macadamia-Coconut Squares
1 cup butter, softened
2 cups packed brown sugar
1 tablespoon instant coffee powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups all-purpose flour
3 eggs
2 teaspoons vanilla extract
2 cups shredded or flaked coconut
2 cup chopped toasted macadamia nuts
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Preparation:
Preheat oven to 325 F. Grease a 9-x13-inch baking pan; set aside. In 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. Stir in flour 1/2 cup at a time, blending well after each addition. Spread evenly in prepared pan. Bake 20 minutes. Cool in pan on rack 15 minutes.
In 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. Spread evenly over cooled baked layer Bake 40 to 50 minutes, or until golden brown and firm to the touch.
Use a knife to loosen cookies around edges while warm. Cool completely in pan on rack. Cut into 48 (about 11/2-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.
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