Hawaiian Macadamia Coconut Squares Food

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.

HAWAIIAN MACADAMIA-COCONUT SQUARES

Steps:

• Preheat oven to 325 degrees F (170 degrees C). Grease a 9 X 13 inch baking pan; set aside.
• In a large mixing bowl, beat butter, 1 cup brown sugar, instant coffee powder, 1/4 teaspoon cinnamon and 1/4 teaspoon salt until light and fluffy.
• Stir in flour 1/2 cup at a time, blending well after each addition. Spread evenly in prepared pan.
• Bake 20 minutes. Cool in pan on rack 15 minutes.
• In a large bowl, beat eggs and vanilla with remaining 1 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon salt. Stir in coconut and macadamias.
• Spread evenly over cooled baked layer. Bake 40 to 50 minutes, or until golden brown and firm to the touch.
• Use a knife to loosen cookies around edges while warm. Cool completely in pan on rack. Cut into 48 (about 1 1/2 inch) squares, cutting 6 strips one way and 8 strips the other way. Store in an airtight container at room temperature 1 week; freeze for longer storage.

HAWAIIAN LUAU BARS

Steps:

• Prepare a baking sheet lined with waxed paper or a silicone baking sheet.
• Add popcorn to a large mixing bowl; melt chips.
• Once chips are melted, stir in the zest, coconut, nuts and fruit. Pour the chocolate mixture over the popcorn in the bowl.
• Use a wooden spoon or buttered hands to quickly toss and incorporate the chocolate and popcorn, coating as much popcorn as possible.
• Quickly turn the coated popcorn out onto the baking sheet, spread out evenly and press down.
• Allow the chocolate mixture to harden (20-25 minutes), then break into bars.

HAWAIIAN MACADAMIA COCONUT CRISPS

Steps:

• Preheat oven to 350°F (180°C).
• In a large bowl, cream butter and both sugars.
• Add egg and beat well.
• Add orange rind and beat well.
• In a separate bowl, combine flour, oats, baking powder and salt and beat into creamed mixture.
• Stir in coconut and macadamia nuts.
• Drop by tablespoonfuls onto buttered baking sheets, about 2-inches apart. Press down the tops with a fork to flatten slightly.
• Bake for 12 to 15 minutes or until edges are golden.
• Cool for 2 minutes before removing from sheet and cool on wire racks.