Introducing the delightful Macadamia and Coconut Bars, a sensational creation that harmoniously blends the rich flavors of buttery macadamia nuts and sweet coconut, resulting in a delectable treat perfect for any occasion. From lovewithrecipes.com, this recipe promises a symphony of textures and tastes that will leave your taste buds singing.
Recipe Overview:
- Name: Macadamia and Coconut Bars
- Cook Time: 1 hour and 40 minutes
- Prep Time: 1 hour and 40 minutes
- Total Time: 3 hours and 20 minutes
- Description: Make and share this Macadamia and Coconut Bars recipe from lovewithrecipes.com.
- Recipe Category: Bar Cookie
- Keywords: Dessert, Lunch/Snacks, Cookie & Brownie, Coconut, Fruit, Nuts, Weeknight, For Large Groups, Oven, < 4 Hours
- Servings: 32 bars
Ingredients:
- 1/2 cup butter
- 1 1/2 cups light brown sugar
- 3 eggs
- 1/4 teaspoon salt
- 1 1/4 cups flour
- 2 tablespoons flour (for sifted ingredients)
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1 cup macadamia nuts
Nutritional Information (per serving):
- Calories: 180
- Fat Content: 12.5g
- Saturated Fat Content: 6.5g
- Cholesterol Content: 27.4mg
- Sodium Content: 60.8mg
- Carbohydrate Content: 16.6g
- Fiber Content: 1.7g
- Sugar Content: 10.7g
- Protein Content: 2.1g
Step-by-Step Instructions:
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Begin by preparing the baking pan – wet the inside of a 13″ x 9″ pan, then line it with aluminum foil, and generously butter the foil. Place the pan in the freezer or refrigerator.
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In a mixing bowl, beat the butter until soft. Add 1/2 cup of brown sugar and beat until well-mixed. Incorporate 1 egg and 1/4 teaspoon salt into the mixture.
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Gradually add 1-1/4 cups flour, beating on low speed only until incorporated. Take the prepared pan from the cold storage and spread the dough evenly over the bottom using floured fingertips.
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Bake the bottom layer at 350 degrees Fahrenheit until set, approximately 15 minutes. Remove the pan from the oven and let it stand without turning it off.
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While the bottom layer cools, gently shake the macadamia nuts in a strainer to remove excess salt, then set them aside. Sift together 2 tablespoons of flour, a pinch of salt, and baking powder; set aside.
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In a separate bowl, beat the remaining 2 eggs and the remaining 1 cup of brown sugar until thoroughly mixed. Incorporate the sifted ingredients into this mixture.
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Gently stir in 1-1/2 cups of coconut (reserving the remaining coconut) and the previously set aside macadamia nuts. Spoon this mixture evenly over the cooled bottom layer.
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With the bottom of a spoon, spread the top layer into a smooth, thin consistency. Sprinkle the remaining 1 cup of coconut over the top.
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Bake at 350 degrees Fahrenheit, reversing the pan front to back once during baking, until the top is richly browned, and a toothpick inserted in the middle comes out clean, about 25 minutes.
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Allow the bars to cool, then cover the pan with a cookie sheet and turn it upside down. Carefully peel off the foil, cover with wax paper, and another cookie sheet or cutting board, turning it upside down again, leaving the cake right-side up.
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Refrigerate for a few hours or place it in the freezer for about 1 hour. Once set, cut the delightful creation into 32 even bars.
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For an elegant presentation, wrap each bar individually in clear cellophane or wax paper, or store them in an airtight container with wax paper between layers.
In Conclusion:
With a luscious combination of macadamia nuts and coconut, these bars are a symphony of flavors that will undoubtedly elevate your dessert game. Whether you’re serving them at a gathering or indulging in a sweet moment alone, these Macadamia and Coconut Bars are a delectable treat that will leave a lasting impression. Share the joy by making and savoring these bars from lovewithrecipes.com!
