Hawaiian Shortbread

I knew these bar cookies were a huge hit when I brought them to a committee meeting and one of the members asked if she could take 3 in the car to eat for her lunch! The three star ingredients go together so beautifully: white chocolate, coconut and macadamia nuts. Yum-o. Sweet, salty, crunchy, chewy - have I convinced you yet?

If you have a food processor, it will make the assembly of these bars go very quickly. If you don't, it will still be pretty quick - just use whatever chopping device and pastry blender type device that you have! In the food processor, chop the macadamia nuts and then remove them to a bowl and set aside.



Chop the butter into small pieces



then combine the flour, brown sugar, baking powder and salt in the bowl of a food processor, and pulse to combine. Add the chopped butter and pulse until the batter is crumbly. (I have a 7-cup processor and this filled it to the rim!) Transfer to a large mixing bowl.



Add the chopped macadamia nuts



and the white chocolate chips



and finally, the coconut.



The batter will be very thick, heavy and will seem a little dry - that's ok. It will work out! Pat the batter with your fingers into a greased jelly roll pan. (I use a stoneware one which works beautifully!)



Bake for 25-30 minutes or until the bars are golden brown.



Let cool completely then cut to serve, and store any leftovers in an airtight container.

One year ago: Springtime Shells
Two years ago: Chicken BBQ Pizza

Find more ideas at Sweet Tooth Friday, Recipes I can't wait to try, What's on Your Plate, Made it on Monday, What's on the Menu Wednesday, Whatcha Making Wednesdays, Sweets this Week, So Sweet Sunday, Crazy Sweet Tuesdays.

Hawaiian Shortbread

2 2/3 cups flour
2 cups brown sugar
2 tsp. baking powder
1 tsp. salt
2 cups shredded sweetened coconut
1 cup butter, cut into chunks
1 - 12 ounce package white chocolate chips
1 1/2 cups chopped macadamia nuts

In the bowl of a food processor, combine the flour, brown sugar, baking powder and salt. Pulse a few times to combine. Add the butter and pulse until crumbly. Transfer to a large mixing bowl and add the coconut, macadamia nuts and white chocolate chips. Stir well to incorporate all the ingredients.

Press the batter into a greased jellyroll pan (15x10). Bake at 350 for 25-30 minutes or until golden brown. Cool completely before cutting. Makes 40 bars.

I knew these bar cookies were a huge hit when I brought them to a committee meeting and one of the members asked if she could take 3 in the car to eat for her lunch! The three star ingredients go together so beautifully: white chocolate, coconut and macadamia nuts. Yum-o. Sweet, salty, crunchy, chewy - have I convinced you yet?

If you have a food processor, it will make the assembly of these bars go very quickly. If you don't, it will still be pretty quick - just use whatever chopping device and pastry blender type device that you have! In the food processor, chop the macadamia nuts and then remove them to a bowl and set aside.



Chop the butter into small pieces



then combine the flour, brown sugar, baking powder and salt in the bowl of a food processor, and pulse to combine. Add the chopped butter and pulse until the batter is crumbly. (I have a 7-cup processor and this filled it to the rim!) Transfer to a large mixing bowl.



Add the chopped macadamia nuts



and the white chocolate chips



and finally, the coconut.



The batter will be very thick, heavy and will seem a little dry - that's ok. It will work out! Pat the batter with your fingers into a greased jelly roll pan. (I use a stoneware one which works beautifully!)



Bake for 25-30 minutes or until the bars are golden brown.



Let cool completely then cut to serve, and store any leftovers in an airtight container.

One year ago: Springtime Shells
Two years ago: Chicken BBQ Pizza

Find more ideas at Sweet Tooth Friday, Recipes I can't wait to try, What's on Your Plate, Made it on Monday, What's on the Menu Wednesday, Whatcha Making Wednesdays, Sweets this Week, So Sweet Sunday, Crazy Sweet Tuesdays.

Hawaiian Shortbread

2 2/3 cups flour
2 cups brown sugar
2 tsp. baking powder
1 tsp. salt
2 cups shredded sweetened coconut
1 cup butter, cut into chunks
1 - 12 ounce package white chocolate chips
1 1/2 cups chopped macadamia nuts

In the bowl of a food processor, combine the flour, brown sugar, baking powder and salt. Pulse a few times to combine. Add the butter and pulse until crumbly. Transfer to a large mixing bowl and add the coconut, macadamia nuts and white chocolate chips. Stir well to incorporate all the ingredients.

Press the batter into a greased jellyroll pan (15x10). Bake at 350 for 25-30 minutes or until golden brown. Cool completely before cutting. Makes 40 bars.