Hawaiian Macadamia Coconut Squares Recipes

HAWAIIAN CHOCOLATE MACADAMIA NUT TART

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toast macadamia nut pieces, and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. Remove to cool.
• Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan. Cut the remaining pie crust into strips, and use it to fill in the edges of the tart pan, ensuring that the crust is completely sealed. Gently press the chocolate chips into the pie crust, and set aside.
• In a large bowl, whisk together the eggs, vanilla, and corn syrup until smooth. Stir in the sugar, margarine, macadamia nuts, and coconut flakes. Pour over pie crust.
• Bake in preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, 50 to 55 minutes. Cool completely on a wire rack.

HAWAIIAN COCONUT MACADAMIA SHORTBREAD COINS (COOKIES)

Steps:

• Preheat oven to 325 degrees F.
• In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add powdered sugar, baking powder, and salt. Beat on low speed until combined, scraping side of bowl occasionally.
• Beat in the 1 cup macadamia nuts and the coconut.
• Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (dough will be sticky).
• Using lightly floured hands, shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet; flatten balls slightly.
• Lightly press additional chopped macadamia nuts onto the tops of cookies.
• Bake in the preheated oven for 18 to 20 minutes or until light golden brown.
• Transfer cookies to a wire rack; let cool.
• To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

ALOHA PARADISE BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press dough in bottom of pan.
• Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut and nuts. Drizzle evenly with sweetened condensed milk.
• Bake 30 to 35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

MACADAMIA COCONUT COOKIE BARS

Steps:

• 9 by 12-inch baking dish
• Preheat oven to 375 degrees F.
• To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 20 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve.

CHEWY COCONUT MACADAMIA BARS

Steps:

• Preheat oven to 350° 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 nuts.
• Pour topping over shortbread. Reduce temperature to 325° 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.