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I knew these bar cookies were a huge hit when I brought them to a committee meeting and one of the members asked if she could take 3 in the car to eat for her lunch! The three star ingredients go together so beautifully: white chocolate, coconut and macadamia nuts. Yum-o. Sweet, salty, crunchy, chewy - have I convinced you yet?
If you have a food processor, it will make the assembly of these bars go very quickly. If you don't, it will still be pretty quick - just use whatever chopping device and pastry blender type device that you have! In the food processor, chop the macadamia nuts and then remove them to a bowl and set aside.
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Chop the butter into small pieces
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then combine the flour, brown sugar, baking powder and salt in the bowl of a food processor, and pulse to combine. Add the chopped butter and pulse until the batter is crumbly. (I have a 7-cup processor and this filled it to the rim!) Transfer to a large mixing bowl.
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Add the chopped macadamia nuts
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and the white chocolate chips
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and finally, the coconut.
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The batter will be very thick, heavy and will seem a little dry - that's ok. It will work out! Pat the batter with your fingers into a greased jelly roll pan. (I use a stoneware one which works beautifully!)
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Bake for 25-30 minutes or until the bars are golden brown.
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Let cool completely then cut to serve, and store any leftovers in an airtight container.
One year ago: Springtime Shells
Two years ago: Chicken BBQ Pizza
Find more ideas at Sweet Tooth Friday, Recipes I can't wait to try, What's on Your Plate, Made it on Monday, What's on the Menu Wednesday, Whatcha Making Wednesdays, Sweets this Week, So Sweet Sunday, Crazy Sweet Tuesdays.
Hawaiian Shortbread
2 2/3 cups flour
2 cups brown sugar
2 tsp. baking powder
1 tsp. salt
2 cups shredded sweetened coconut
1 cup butter, cut into chunks
1 - 12 ounce package white chocolate chips
1 1/2 cups chopped macadamia nuts
In the bowl of a food processor, combine the flour, brown sugar, baking powder and salt. Pulse a few times to combine. Add the butter and pulse until crumbly. Transfer to a large mixing bowl and add the coconut, macadamia nuts and white chocolate chips. Stir well to incorporate all the ingredients.
Press the batter into a greased jellyroll pan (15x10). Bake at 350 for 25-30 minutes or until golden brown. Cool completely before cutting. Makes 40 bars.
Your shortbread combo sounds like a tropical delight.
ReplyDeleteHello Sweetie...Thats what I would say bite after bite. (lol)
ReplyDeleteThanks for joining in Made it on Monday.
Could it get any better? I'm thinking not! ;-) Thanks for linking up on Recipes I Can't Wait to Try!
ReplyDeleteSaw this on Sweets for a Saturday - it looks awesome! I love shortbread, coconut and macadamia nuts so it looks like the perfect bar cookie.
ReplyDeleteThis look fabulous! Thanks for posting! Can I come to your house for dessert?
ReplyDeleteHi Sara,
ReplyDeleteThis is a great Shortbread, with yummy coconut, nuts and chocolate, wow! It looks delicious. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!
Wow, I love all of the flavors in there. This is a keeper! I can't wait to try it.
ReplyDeleteThanks for linking up with Sweets This Week!
Have a great weekend.
Sarah
sounds delicious the flavor combination sounds awesome
ReplyDeleteThese do sound awesome. Though the only macadamia nuts I've ever seen in the stores are in a jar by the peanuts and are heavily salted. Is that what you use?
ReplyDeleteThanks.
Yummy! We love anything with macadamia nuts in this house. I'll have to try making a batch of these!
ReplyDeleteThanks for sharing with So Sweet Sundays! :)
Carla, yes, those are what I use. I actually buy a giant tin from Costco and keep them in my freezer. (More economical, and they keep better frozen.) I get the Mauna Loa brand which is readily available at most stores. They do have an unsalted version, but I like the contrast of sweet and salty so I use salted.
ReplyDeleteYum, these look good. Thanks for sharing them on Crazy Sweet Tuesday!
ReplyDelete