Hawaiian Macadamia-Coconut Squares

Hawaiian Macadamia-Coconut Squares Recipe - Authentic Taste of Hawaii

Region / culture: Hawaii | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 48 squares

Introduction

Hawaiian Macadamia-Coconut Squares are a delicious and decadent treat that combines the rich flavors of macadamia nuts and coconut in a chewy, buttery cookie bar. These squares are perfect for a tropical-themed dessert or snack.

History

This recipe is inspired by the flavors of Hawaii, where macadamia nuts and coconut are abundant and commonly used in traditional Hawaiian cuisine. The combination of these two ingredients creates a unique and irresistible flavor profile that is sure to please your taste buds.

Ingredients

1 cup of butter
2 cups of packed brown sugar
1 tbsp of instant coffee powder
0.5 tsp of ground cinnamon
0.5 tsp of salt
2 cups of all-purpose flour
3 eggs
2 tsp of vanilla extract
2 cups of flaked coconut
2 cups of chopped and toasted macadamia nuts

How to prepare

Preheat the oven to 325°F (170°C). Grease a 9 X 13 inches baking pan and set it aside.
In a large mixing bowl, beat together the butter, 1 cup of brown sugar, instant coffee powder, 0.25 tsp of cinnamon, and 0.25 tsp of salt until the mixture becomes light and fluffy.
Stir in the flour, 0.5 cup at a time, making sure to blend well after each addition.
Spread the mixture evenly in the prepared pan and bake for 20 minutes.
Allow the baked layer to cool in the pan on a rack for 15 minutes.
In a large bowl, beat the eggs and vanilla with the remaining 1 cup of brown sugar, 0.25 tsp of cinnamon, and 0.25 tsp of salt.
Stir in the coconut and macadamias, making sure they are well combined.
Spread the mixture evenly over the cooled baked layer.
Bake for 40 to 50 minutes, or until the top turns golden brown and feels firm to the touch.
While still warm, use a knife to loosen the cookies around the edges.
Allow the cookies to cool completely in the pan on a rack.
Cut the cookies into 48 squares, approximately 1.5 inches each, by cutting 6 strips in one direction and 8 strips in the other direction.
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze them for longer storage.

Variations

Add a drizzle of melted chocolate on top of the squares for an extra indulgent touch.
Mix in some dried pineapple or mango pieces for a tropical twist.

Cooking Tips & Tricks

Make sure to toast the macadamia nuts before adding them to the batter to enhance their flavor.

- Be careful not to overmix the batter, as this can result in tough and dense squares.

- Allow the squares to cool completely before cutting them into individual servings to ensure clean and neat edges.

Serving Suggestions

These squares can be enjoyed on their own as a sweet treat or paired with a scoop of vanilla ice cream for a decadent dessert.

Cooking Techniques

Toasting the macadamia nuts before adding them to the batter enhances their flavor.

- Beating the butter and sugar until light and fluffy creates a tender and chewy texture in the squares.

Ingredient Substitutions

You can use pecans or almonds instead of macadamia nuts for a different flavor profile.

- Coconut oil can be used as a substitute for butter for a dairy-free version of the squares.

Make Ahead Tips

These squares can be made ahead of time and stored in an airtight container at room temperature for up to 1 week, or frozen for longer storage.

Presentation Ideas

Arrange the squares on a platter and garnish with toasted coconut flakes and a sprinkle of cinnamon for a beautiful presentation.

Pairing Recommendations

Serve these squares with a cup of hot coffee or a glass of cold milk for a delightful snack.

Storage and Reheating Instructions

Store the squares in an airtight container at room temperature for up to 1 week, or freeze them for longer storage. To reheat, simply microwave the squares for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of Hawaiian Macadamia-Coconut Squares contains approximately 250 calories.

Carbohydrates

Each serving of Hawaiian Macadamia-Coconut Squares contains approximately 25 grams of carbohydrates.

Fats

Each serving of Hawaiian Macadamia-Coconut Squares contains approximately 15 grams of fats.

Proteins

Each serving of Hawaiian Macadamia-Coconut Squares contains approximately 3 grams of proteins.

Vitamins and minerals

Hawaiian Macadamia-Coconut Squares are a good source of vitamin E, magnesium, and copper due to the presence of macadamia nuts in the recipe.

Alergens

This recipe contains nuts (macadamia nuts) and dairy (butter), which may be allergens for some individuals.

Summary

Hawaiian Macadamia-Coconut Squares are a rich and indulgent treat that is high in fats and carbohydrates. They are best enjoyed in moderation as a special dessert or snack.

Summary

Hawaiian Macadamia-Coconut Squares are a delightful and indulgent treat that combines the tropical flavors of macadamia nuts and coconut in a chewy and buttery cookie bar. Enjoy these squares as a special dessert or snack for a taste of Hawaii in every bite.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, with the sun shining brightly through the window of my small kitchen. I had just returned from a trip to Hawaii, where I had tasted the most delicious macadamia-coconut squares at a local bakery. The sweet and nutty flavor of the squares had left me craving more, and I was determined to recreate them at home.

I searched through my collection of cookbooks, hoping to find a recipe that would match the one I had tasted in Hawaii. After hours of flipping through pages and experimenting with different ingredients, I finally stumbled upon a handwritten recipe card tucked away in an old tin box. The card was faded and stained, but the words were still legible: "Hawaiian Macadamia-Coconut Squares."

Excitement surged through me as I read through the ingredients and instructions. The recipe called for a buttery shortbread crust, topped with a gooey coconut filling and sprinkled with crunchy macadamia nuts. It seemed simple enough, but I knew that the key to success would be in the execution.

I gathered all the necessary ingredients and set to work, following the instructions on the recipe card with precision. I mixed and kneaded, stirred and baked, until finally, the squares emerged from the oven golden brown and fragrant. The smell of toasted coconut and butter filled the kitchen, and I knew that I had succeeded.

As I took my first bite of the Hawaiian Macadamia-Coconut Square, a wave of nostalgia washed over me. The taste transported me back to the sun-drenched beaches of Hawaii, where I had first discovered this delectable treat. The sweet and nutty flavors mingled on my tongue, creating a perfect harmony of taste and texture.

I shared the squares with my family and friends, who marveled at the deliciousness of the dessert. They couldn't believe that I had managed to recreate the flavors of Hawaii in my own kitchen. I felt a sense of pride and accomplishment, knowing that I had unlocked the secret to making these heavenly squares.

Since that day, the recipe for Hawaiian Macadamia-Coconut Squares has become a staple in my kitchen. I have made it countless times, tweaking and perfecting it with each batch. I have shared the recipe with anyone who has asked, spreading the joy of this tropical dessert far and wide.

Every time I make these squares, I am reminded of that warm summer day when I first discovered the recipe. It serves as a reminder of the power of food to transport us to faraway places and evoke cherished memories. And it serves as a testament to the enduring legacy of my love for cooking, which continues to grow with each new recipe I discover.

So if you ever find yourself craving a taste of Hawaii, just whip up a batch of my Hawaiian Macadamia-Coconut Squares. I promise you won't be disappointed.