Coconut Macadamia Nut Bars

 I’ve been baking up these decadent Coconut Macadamia Nut Bars for years as part of the holiday cookie trays I distribute to friends and neighbors.  With a layer of shortbread topped with chewy coconut and nut filling, these bars are destined to become one of your favorite cookie bars!Coconut Macadamia Nut Bars | Coconut lovers' dream bars!

Coconut Love

Macaroons, coconut cupcakes, coconut bars I love them all.  My love affair with coconut started as a girl.  My mom submitted a recipe for Mounds Bars for my first grade cookbook: think graham cracker crust with a chewy coconut middle and a chocolate topping. I’m going to have to blog about those yummy devils soon…


Coconut Macadamia Nut Bars | Coconut lovers' dream bars!
For Holidays or Just Because!

I always include something coconut with my holiday trays and this shortbread based bar is topped with a chewy, nutty coconut topping.  Whoops, the bars in my original post mine got a little dark (photo below).That’s what happens when you forget to reduce the oven temperature. It just means more edge pieces for me! They were still outstanding. Don’t wait till the holidays to bake up a batch of these coconut gems.Coconut Macadamia Nut Bars | Coconut lovers' dream bars!

2010 photo

 

Coconut Macadamia Nut Bars
 
Prep time
Cook time
Total time
 
Chewy coconut macadamia nut bars adapted from Gourmet magazine
Author:
Recipe type: Dessert, cookies
Serves: 24 bars
Ingredients
Crust
  • 2 cups flour
  • 2 sticks cold butter, cut into pieces
  • ⅔ cup powdered sugar
Coconut topping:
  • ½ half stick butter (1/4 cup)
  • ½ cup packed brown sugar
  • ¾ cup canned coconut cream (I use Coco Lopez)
  • ¼ cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 2⅔ cup sweetened flaked coconut
  • 1⅓ cup macadamia nuts, large pieces halved
Instructions
  1. Preheat oven to 350º. Grease or line 9 x 13-inch pan with nonstick foil.
  2. In food processor, pulse together flour, 2 sticks of butter and powdered sugar till butter is the size of small peas and mixture resembles cornmeal. Pat into bottom of prepared pan (the dough will be crumbly). Bake 20 minutes.
  3. Melt the half stick of butter in a saucepan. Remove from heat. Add brown sugar,and stir till dissolved. Add the rest of the ingredients and mix well. Pour topping over crust. Reduce oven temperature to 325º and bake about 40-50 minutes till bars are lightly browned.
  4. Cut into bars when cool. These freeze well.

Lambeau, our first pup, circa 2010

Comments

  1. Lizzy, I adore coconut, and these bars looks scrumptious!!!! I am going to have to make this recipe!!!!

    Give Lambeau a tickle under the chin from me and tell her that she looks so beautiful standing in the snow!!!

  2. Lizzydo, these look spectacular. What beautiful pictures, too. I love macadamia nuts.

  3. Thanks, everyone, for all the lovely comments! And Lambeau is beaming with pride from all the attention 🙂

  4. Look at all that snow! I love the pictures of your puppy throughout the page. Mmmm macadamia. Now there’s an ingredient that doesn’t get enough love. Looks great!

  5. Angie's Recipes says:

    I love everything coconut, and not to mention it’s combined with macadamia! Gorgeous!

  6. Can you send some of your weather up our way, Pegasuslegend? Thanks for stopping by 🙂

  7. Pegasuslegend says:

    What festive pictures and this tropical delight is perfect for us Floridians!

  8. I am a huge fan of coconut…and who doesn’t love those macadamia nuts? These bars look and sound perfect. I hope that you are having such a wonderful week of holiday celebration. Thanks for sharing, my sweet friend!

  9. I have to have this! Thanks for sharing the recipe!

  10. Thanks, Monette….they are truly delish!

  11. This looks great! Thanks so much for the idea…and the Sugar Rush!

  12. Dear Lizzy, you know how I love coconut. These bars sound irresistible…such a wonderful treat. Blessings dear, Catherine xo

  13. Claudia Lamascolo says:

    two of my favorites and now I will imagine being in Hawaii eating these two great flavors!

  14. I see that this is an old recipe and I don’t know how I missed it but now I totally want to low-carbify it!

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