It's Day 6 of my Rosiethon
and I'm making Chewy Coconut Macadamia Bars.
2 cups flour
2 cups cold, unsalted butter, cut into bits
2/3 cup powdered sugar
1/2 tsp salt
Heat oven to 350 degrees and butter a 9 x 13 pan.
In a food processor, pulse shortbread ingredients until mixture just forms a dough.
Spread evenly onto bottom of pan and bake 20 minutes or until pale golden.
While the shortbread is baking, make the topping.
Have a 9 x 13 buttered baking dish ready.
Pulse all shortbread ingredients until mixture forms a dough.
I use plastic wrap and a mini-rolling pin
to spread the dough evenly into my prepared pan.
1/2 stick butter
1/2 cup firmly packed brown sugar
3/4 cup canned coconut cream
1/4 cup heavy cream
2 TB lemon juice
7 ounces sweetened flaked coconut
7 ounces macadamia nuts, chopped
Whisk in brown sugar until dissolved and whisk in coconut cream, heavy cream, and lemon juice until well combined.
Stir in coconut and macadamia nuts.
Pour topping over shortbread.
Reduce temperature to 325 degrees and bake until top is golden and center is bubbling, 45 - 50 minutes.
Cool completely in pan on a rack and cut into bars.
Add packed brown sugar to melted butter.
Whisk until dissolved.
Coconut cream in.
Add heavy cream.
Spill coconut mixture onto the shortbread layer.