Coconut Palm
Art Print
Henson, Richard
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Coconut Palms and the Island of Lanai at Sunset from
the Seawall on Front Street, Lahaina, Maui
Photographic Print
Lehmann, Karl
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Chewy Coconut Macadamia Bars
Gourmet August 1996

For shortbread layer:
2 cups all-purpose flour
2 sticks (1 cup) cold unsalted butter,
cut into bits
2/3 cup confectioner's sugar
1/2 teaspoon salt

For topping:
1/2 stick (1/4 cup) unsalted butter
1/2 cup firmly packed brown sugar
3/4 cup canned coconut cream,
such as Coco Lopez
1/4 cup heavy cream
2 tablespoons fresh lemon juice
A 7-ounce package sweetened flaked
coconut (about 2 2/3 cups)
A 7-ounce jar macadamia nuts (about 1 1/3 cups),
large pieces halved

Preheat oven to 350 degrees F and butter a 13-by-9-inch baking pan.
Make shortbread layer: In a food processor pulse the flour, butter, confectioner's sugar and salt until mixture just forms a dough. Pat dough evenly onto bottom of pan and bake 20 minutes, or until pale golden.
Make topping while shortbread is baking: In a large saucepan melt
butter over low heat and remove pan from heat. Whisk in brown sugar
until dissolved and whisk in coconut cream, heavy cream, and lemon
juice until combined well. Stir in flaked coconut and nuts. Pour topping
over shortbread. Reduce temperature to 325 degrees F. and bake confec-
tion until top is golden and center is bubbling, 45 to 50 minutes. Cool
confection completely in pan on a rack and cut into bars. Bars may be
made ahead and kept, wrapped well, chilled, 4 days or frozen 3 weeks.
Serve bars chilled or at room temperature.
Makes about forty 3-by-1-inch bars.
 

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