Coconut Macadamia Bars

I have many cookbooks and among my collection there are a number of them from series of cookbooks that Williams-Sonama published. They are often my go to for some inspiration and in the baking category have provided me with some terrific recipes.

Having procured macadamia nuts last week at the job lot store for about half what they charge in the grocery store I knew I wanted to make something with them but was not sure exactly what it would be. As I leafed through the cookies book put out by Williams-Sonoma they had a recipe for Coconut Macadamia Triangles. Now the recipe part was easy, the cutting (with my lack of math skills) was a tad daunting so I decided to go with bars instead.

The bars are cooling now and smell amazing! If they taste as good as they smell they will be absolutely amazing! This bakes in a 9 x 9 square baking dish and gets lined with aluminum foil that is light greased - just to give you heads up.

• 1 cup + 2 tbsp. all purpose flour
• 3/4 cup light brown sugar (firmly packed) + 1 tbsp.
• 3/4 tsp. salt (half tsp. for the base and 1/4 tsp. for the topping)
• 5 tbsp. cold butter - cut in pieces
• 2 tbsp. light corn syrup
• 1 tsp. vanilla extract
• 1 large egg
• 1 cup macadamia nuts - lightly toasted
• 1/2 cup shredded sweetened coconut
• shortening

1. In a food processor combine the 1 cup flour, 1 tablespoon brown sugar and 1/2 teaspoon salt. Pulse until combined.
2. To that mixture add the cold butter a few pieces at a time until the mixture is a coarse crumble.
3. Line your baking dish with aluminum foil and lightly grease the bottom.
4. Lightly toast your nuts in a non stick skillet over high heat, swirling and turning so you don't burn them. Take off the heat and set aside.
5. Take the crumble mixture and spread it as evenly on the bottom of your baking dish as you can.
6. In a bowl or even in the food processor as I did, combine the 2 tablespoons of flour, the 3/4 cup of light brown sugar, the egg, 1/4 teaspoon salt and corn syrup and vanilla. Mix well to combine.
7. Add in the shredded coconut and the macadamia nuts. If you are doing in the food processor, just pulse until combined and the nuts break down somewhat. If you are doing by hand in a bowl you might want to chop the nuts before adding.
8. Pop it in a preheated 375° oven for about 12 minutes until light golden brown on the edges.
9. Pull the baked bottom layer out and while still warm spread the topping over the bottom crust.
10. Pop it back in the oven and bake for 20 minutes more.
11. Allow it to cool completely on a wire rack.
12. When cooled and using the foil pull it out of the pan and finish any cooling on the wire rack before cutting into bars.

 I cut the bars in all different sizes but you can cut them uniformly to what ever size you like. The topping is crunchy and also gooey and just lays so nicely on the butter bottom crust. If you want to replace the macadamia nuts for a different one, by all means do so. Maybe your favorite is the pecan or walnut. Either would work.