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1/2 cup butter, softened
3/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 cup sweetened flake coconut
1/4 cup chopped macadamia nuts
1/4 cup coarsely chopped dark chocolate
Line an 8-inch square baking pan with foil, letting the ends extend 2" above the pan on two sides. Grease foil. Melt butter in a saucepan; stir in brown sugar and stir until mixture bubbles. Remove from heat and allow to cool for 20 minutes. Preheat oven to 350F. Stir egg and vanilla into butter mixture. Stir in flour and baking powder, then blend in coconut, nuts and chocolate. Spread batter in the prepared baking pan. Bake 20 minutes or until a wooden toothpick insterted into the center comes out clean. Cool on a wire rack. Remove to cutting board by lifting on foil. Cut into 16 bars.
Servings: 16
3/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 cup sweetened flake coconut
1/4 cup chopped macadamia nuts
1/4 cup coarsely chopped dark chocolate
Line an 8-inch square baking pan with foil, letting the ends extend 2" above the pan on two sides. Grease foil. Melt butter in a saucepan; stir in brown sugar and stir until mixture bubbles. Remove from heat and allow to cool for 20 minutes. Preheat oven to 350F. Stir egg and vanilla into butter mixture. Stir in flour and baking powder, then blend in coconut, nuts and chocolate. Spread batter in the prepared baking pan. Bake 20 minutes or until a wooden toothpick insterted into the center comes out clean. Cool on a wire rack. Remove to cutting board by lifting on foil. Cut into 16 bars.
Servings: 16
