Macadamia Coconut Bars

Macadamia Coconut Bars Recipe from Canada

Region / culture: Canada | Preparation time: 30 minutes | Cooking time: 39 minutes | Servings: 32 bars

Introduction

Macadamia Coconut Bars are a delicious and decadent treat that combines the rich flavors of macadamia nuts and coconut in a chewy, sweet bar. These bars are perfect for a snack or dessert, and are sure to satisfy your sweet tooth.

History

The exact origins of Macadamia Coconut Bars are unclear, but it is believed that they were inspired by traditional coconut and macadamia nut desserts from tropical regions. These bars have become a popular treat in many bakeries and cafes around the world.

Ingredients

1 stick (8 tbsp) unsalted butter, at room temperature + 1 tbsp for the pan
0.5 cup (firmly packed) light brown sugar
1 large egg
0.25 tsp salt
1.25 cup sifted unbleached flour

Macadamia Topping

1.5 cup salted macadamia nuts (about 7 oz (198 g))
2 tbsp sifted unbleached flour
0.5 tsp baking powder
pinch of salt
2 large eggs
1 cup (firmly packed) light brown sugar
1 tsp pure vanilla extract
6 oz (170 g) shredded unsweetened coconut (about 2 cup)

How to prepare

Preheat the oven to 350°F (177°C) and position a rack in the center.
Turn a 9 x 13 x 2 inch baking pan upside down. Press a 17 inch length of foil, shiny side down, onto the baking pan, shaping it to the sides and the corners with your hands. Remove the foil. Run tap water into the baking pan to wet it all over.
Pour out all but about 1 tbsp of the water, then place the shaped foil in the baking pan and press it gently against the bottom and sides to adhere.
Put 1 tbsp of the butter in the baking pan and melt it in the oven. Using a piece of crumpled plastic wrap, spread the melted butter all over the foil. Place the baking pan in the freezer.
Make the brown sugar layer: In a medium bowl, using an electric mixer, beat the stick of butter at medium-high speed until it is soft. Beat in the light brown sugar.
Beat in the egg and the salt, then beat in the sifted unbleached flour at low speed until it is just incorporated.
Using a spoon, dollop the dough all over the bottom of the cold baking pan. With floured fingertips, pat the dough evenly to cover the bottom of the pan (it will be necessary to re-flour your fingertips frequently). Bake this brown sugar layer for about 14 minutes, or until set. Remove from the oven and let stand. Leave the oven on.
Meanwhile, make the macadamia topping: Shake the macadamia nuts gently in a coarse strainer to remove any excess salt.
Sift together the unbleached flour, the baking powder, and the salt, and set aside.
In a medium bowl, using an electric mixer, beat the eggs, light brown sugar, and vanilla extract at medium speed until mixed.
Beat in the sifted dry ingredients at low speed.
Using a wooden spoon, stir in the macadamia nuts and two-thirds of the shredded coconut.
Using a tablespoon, dollop the mixture evenly on top of the brown sugar layer and spread to form a smooth layer.
Sprinkle the remaining shredded coconut on top.
Bake for 25 minutes, rotating the pan once, until the top is richly browned and a toothpick inserted in the middle comes out clean.
Transfer to a rack to cool completely.
To slice, cover the pan with a flat board or a cookie sheet and invert. Remove the pan and peel off the foil. Cover with another board or cookie sheet and invert again so that the cake is right side up.
Refrigerate or freeze the cake for 1 hour.
Using a large, heavy, serrated knife, cut the cake crosswise into quarters, then cut each strip crosswise into 8 bars, each about 3.25 inches by 1 inch (or halve these bars crosswise again to make pieces about 1.67 inch by 1 inch).

Variations

Add a drizzle of melted chocolate on top of the bars for an extra indulgent touch.
Mix in some dried fruit, such as chopped dried apricots or cranberries, to add a pop of color and flavor.
Sprinkle some sea salt on top of the bars before baking for a sweet and salty twist.

Cooking Tips & Tricks

Make sure to use unsalted butter for the main part of the recipe to control the salt content.

- Be sure to sift the flour for both the main part and the macadamia topping to ensure a smooth and even texture.

- Press the brown sugar layer evenly into the baking pan to ensure even baking.

- Allow the bars to cool completely before slicing to ensure clean cuts.

Serving Suggestions

Serve Macadamia Coconut Bars with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. They also pair well with a cup of hot coffee or tea.

Cooking Techniques

Be sure to preheat the oven and prepare the baking pan as directed to ensure even baking.

- Use a serrated knife to cut the bars for clean and even slices.

- Store the bars in an airtight container to keep them fresh.

Ingredient Substitutions

You can use salted butter instead of unsalted butter, but be sure to adjust the salt in the recipe accordingly.

- If you don't have macadamia nuts, you can use chopped almonds or pecans instead.

- You can use sweetened shredded coconut if you prefer a sweeter flavor.

Make Ahead Tips

Macadamia Coconut Bars can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 1 month.

Presentation Ideas

Arrange the Macadamia Coconut Bars on a platter and sprinkle with powdered sugar for a simple and elegant presentation. You can also garnish with a sprig of fresh mint for a pop of color.

Pairing Recommendations

Pair Macadamia Coconut Bars with a glass of cold milk or a cup of hot tea for a comforting and satisfying treat. They also pair well with a glass of dessert wine or a cup of coffee.

Storage and Reheating Instructions

Store Macadamia Coconut Bars in an airtight container at room temperature for up to 3 days. To reheat, place the bars on a baking sheet and warm in a 350°F oven for 5-10 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Macadamia Coconut Bars contains approximately 250 calories.

Carbohydrates

Each serving of Macadamia Coconut Bars contains approximately 25 grams of carbohydrates.

Fats

Each serving of Macadamia Coconut Bars contains approximately 15 grams of fat.

Proteins

Each serving of Macadamia Coconut Bars contains approximately 3 grams of protein.

Vitamins and minerals

Macadamia nuts are a good source of vitamin B1, magnesium, and manganese. Coconut is rich in iron, copper, and manganese.

Alergens

This recipe contains nuts (macadamia nuts) and eggs. It may not be suitable for those with nut or egg allergies.

Summary

Macadamia Coconut Bars are a rich and indulgent treat that are high in calories and fats. They are best enjoyed in moderation as a special treat.

Summary

Macadamia Coconut Bars are a delicious and indulgent treat that combines the rich flavors of macadamia nuts and coconut in a chewy, sweet bar. With a few simple ingredients and easy preparation, you can enjoy these decadent bars at home for a special treat.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was handed down to me by my dear friend Margaret, who had learned it from a Hawaiian neighbor many years ago. The thought of combining macadamia nuts and coconut in a sweet and chewy bar sounded like a tropical paradise for the taste buds.

I remember sitting in Margaret's cozy kitchen, surrounded by the comforting scent of vanilla and butter. She showed me how to toast the macadamia nuts until they were golden brown, releasing their rich nutty aroma. The sound of their crackling in the oven filled the room with anticipation.

As we began to mix the butter, sugar, and flour together, Margaret shared with me the story of how she came to learn this recipe. She had just moved into a new neighborhood and was feeling a bit lonely. One day, her neighbor invited her over for a cup of tea and a chat. As they sipped on their drinks, the neighbor pulled out a tray of these macadamia coconut bars and offered her one.

Margaret's eyes widened as she took her first bite. The buttery crust gave way to a chewy layer of coconut and macadamia nuts, topped with a sweet glaze that melted in her mouth. She knew she had to have the recipe.

The neighbor was more than happy to share it with Margaret, passing on a piece of her Hawaiian heritage through the simple act of baking. From that day on, Margaret made these bars for every special occasion, sharing them with friends and family alike.

As I watched Margaret expertly press the dough into the pan and sprinkle the toasted macadamia nuts on top, I felt a deep sense of gratitude for the friendship that had brought this recipe into my life. Margaret had always been a source of comfort and wisdom, and learning to make these macadamia coconut bars with her felt like a special bond that we shared.

After baking the bars to a golden perfection, Margaret cut them into squares and presented me with a plate full of these delectable treats. The first bite transported me to a tropical paradise, with the crunch of the nuts and the sweetness of the coconut dancing on my taste buds.

From that day on, these macadamia coconut bars became a staple in my own kitchen. I made them for every gathering, from birthday parties to holiday celebrations. Each time I took a bite, I thought of Margaret and the Hawaiian neighbor who had shared this recipe with her.

As the years passed, I continued to bake these bars, passing on the recipe to my children and grandchildren. Just like Margaret had done for me, I shared a piece of my own culinary heritage through the simple act of baking.

Now, as I sit in my own kitchen, surrounded by the comforting scent of vanilla and butter, I can't help but smile as I mix together the butter, sugar, and flour for another batch of macadamia coconut bars. The memories of Margaret teaching me this recipe flood my mind, reminding me of the power of food to bring people together and create lasting connections. And as I take a bite of these sweet and chewy bars, I am filled with a sense of awe at the simple beauty of sharing a recipe with someone you love.