Macadamia nut and coconut squares

Macadamia nut and coconut squares


14 people made this

About this recipe: This exotic traybake is packed with toasted macadamia nuts and chewy desiccated coconut. They also get an added flavour boost from coffee granules and cinnamon.

Judy Farris

Makes: 48 squares

  • 225g butter
  • 450g dark brown soft sugar, divided
  • 1 tablespoon instant coffee powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 250g plain flour
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 150g desiccated coconut
  • 275g chopped and toasted macadamia nuts

Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

  1. Preheat oven to 170 C / Gas 3. Grease a 20x30cm baking tin; set aside.
  2. In a large mixing bowl, beat butter, 1/2 of the dark brown soft sugar, instant coffee powder, 1/4 teaspoon cinnamon and 1/4 teaspoon salt until light and fluffy.
  3. Stir in flour, 60g at a time, blending well after each addition. Spread evenly in prepared tin.
  4. Bake 20 minutes. Cool in tin on a wire rack for 15 minutes.
  5. In a large bowl, beat eggs and vanilla with remaining dark brown soft sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon salt. Stir in coconut and macadamias.
  6. Spread evenly over cooled baked layer. Bake 40 to 50 minutes or until golden brown and firm to the touch.
  7. Use a knife to loosen the edges while warm. Cool completely in tin on rack. Cut into 48 (about 3.75cm) squares, cutting 6 strips one way and 8 strips the other way. Store in an airtight container at room temperature 1 week; freeze for longer storage.

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