Crust: 1 c Butter; softened
1 c Brown sugar; packed
1 tb Instant coffee powder
1/4 ts Ground cinnamon
1/4 ts Salt
2 c Flour
Topping: 3 Eggs
2 ts Vanilla
1 c Brown sugar; packed
1/4 ts Cinnamon
1/4 ts Salt
2 c Coconut; flaked or shredded
2 c Macadamia nuts; toasted
Chopped DESCRIPTION: Macadamias and coconut top a brown-sugar coffee crust. Preheat oven to 325. Butter a 9×13 baking pan. CRUST: Beat buter, 1c brown sugar, instant coffee, 1/4 ts cinnamon and 1/4 ts salt together until light and fluffy. Add flour 1/2 c at a time until well blended. Spread evenly in buttered pan. Bake 20 minutes, cool in pan on rack 15 minutes. PASTRY: Beat together eggs, vanilla, remaining 1 c brown sugar, 1/4 ts cinnamon and 1/4 ts salt. Stir in coconut and macadamias. Spread evenlyover cooled baked layer. Bake 40-50 minutes or until golden and firm to the touch. Using a knife, loosen around edges while warm. Cool completely in pan on rack. Cut into 48 squares. Store airtight 1 week, freeze longer. From “The Joy of Cookies,” —–