Serves: 5
Total Calories: 650
Filling:
Beat the eggs, vanilla, and brown sugar together until smooth. Sift flour with baking powder and salt; stir into egg mixture and blend well. Fold in coconut and nuts to complete the Filling.
Butter Crust:
Blend butter, sugar, and flour together with a fork to make a crumbly texture. Press into a 9-inch-square pan. Bake at 350° for 20 minutes or until light brown. Remove from the oven.
Gently spread Filling over crust. Bake an additional 25 minutes at 350°. Remove from oven and place on a rack. Sprinkle with powdered sugar. Cool 5 minutes, then cut with a knife into desired size squares. For a romantic dessert, serve with chilled champagne!
Fun Fact: The macadamia was introduced into Hawaii from Australia about 1881 where it was used as an ornamental plant and for reforestation. The Mauna Loa Macadamia Nut Corporation in Hilo, Hawaii, is the world’s largest processor of macadamia nuts. The first Mauna Loa macadamia nut plantation was planted in 1946, and the first commercial crop was harvested in 1956. The Hawaiian-produced macadamia established the nut internationally and has dominated the market. There is a limited but significant commercial production of the nuts in Southern California.
This Judy’s Macadamia Nut Bars recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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