Hawaiian Macadamia-coconut Squares

Ingredients

• Servings: 4
• 1 cup butter
• 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 flaked coconut
• 2 cups chopped and toasted macadamia nuts

Recipe

• preheat oven to 325 degrees f (170 degrees c). grease a 9 x 13 inch baking pan; set aside.
• in a 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 a 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 1 1/2 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.