Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 2 sticks (1 cup) cold unsalted butter, cut into bits

  3. 2/3 cup confectioners' sugar

  4. 1/2 teaspoon salt For topping:

  5. 1/2 stick (1/4 cup) unsalted butter

  6. 1/2 cup firmly packed brown sugar

  7. 3/4 cup canned coconut cream such as Coco Lopez

  8. 1/4 cup heavy cream

  9. 2 Tablespoons fresh lemon juice

  10. 1 (7-ounce) package sweetened flaked coconut (about 2-2/3 cups)

  11. 1 (7-ounce) jar macadamia nuts (about 1-1/3 cups), large pieces halved

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat oven to 350 degrees F. and butter a 13- by 9-inch baking pan. Make shortbread layer: In a food processor pulse shortbread ingredients until mixture just forms a dough. Pat dough evenly onto bottom of pan and bake 20 minutes, or until pale golden. Make topping while shortbread is baking: In a large saucepan melt butter over low heat and remove pan from heat. Whisk in brown sugar until dissolved and whisk in coconut cream, heavy cream, and lemon juice until combined well. Stir in flaked coconut and macadamia nuts. Pour topping over shortbread. Reduce temperature to 325 degrees F. and bake confection until top is golden and center is bubbling, 45 to 50 minutes. Cool confection completely in pan on a rack and cut into bars. Bars may be made ahead and kept, wrapped well, chilled 4 days or frozen 3 weeks. Serve bars chilled or at room temperature. Yield: about 40 (3- by 1-inch) bars Recipe Source: The Best of Gourmet 1997 (Conde Nast Books) Reprinted with permission.


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