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.
Makes: 48 squares
450g dark brown soft sugar, divided
1 tablespoon instant coffee powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
250g plain flour
2 teaspoons vanilla extract
150g desiccated coconut
275g chopped and toasted macadamia nuts
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 170 C / Gas 3. Grease a 20x30cm baking tin; set aside.
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.
Stir in flour, 60g at a time, blending well after each addition. Spread evenly in prepared tin.
Bake 20 minutes. Cool in tin on a wire rack for 15 minutes.
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.
Spread evenly over cooled baked layer. Bake 40 to 50 minutes or until golden brown and firm to the touch.
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.