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Hawaiian Macadamia-Coconut Squares |
"Instant coffee powder provides intrigue to these rich, chewy bars."
Ingredients :
- 1 cup butter
- 2 cups packed brown sugar
- 1 tablespoon immediately coffee powder
- 1/2 teaspoon ground cinnamon
- half teaspoon salt
- 2 cups all-motive flour
- three eggs
- 2 teaspoons vanilla extract
- 2 cups flaked coconut
- 2 cups chopped and toasted macadamia nuts
Instructions :
Prep : | Cook : 24M | Ready in : |
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- Preheat oven to 325 tiers F (a hundred and seventy stages C). Grease a 9 X 13 inch baking pan; set aside.
- In a large blending bowl, beat butter, 1 cup brown sugar, on the spot coffee powder, 1/4 teaspoon cinnamon and 1/four teaspoon salt till light and fluffy.
- Stir in flour half of cup at a time, mixing well after each addition. Spread frivolously in organized pan.
- Bake 20 minutes. Cool in pan on rack 15 mins.
- In a large bowl, beat eggs and vanilla with final 1 cup brown sugar, 1/4 teaspoon cinnamon and 1/four teaspoon salt. Stir in coconut and macadamias.
- Spread lightly over cooled baked layer. Bake forty to 50 mins, or till golden brown and firm to touch.
- Use a knife to loosen cookies round edges even as warm. Cool completely in pan on rack. Cut into forty eight (about 1 1/2 inch) squares, slicing 6 strips one way and 8 strips the other way. Store in an hermetic box at room temperature 1 week; freeze for longer storage.
Notes :
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