Macadamia Rum Bars
A sweet cookie crust topped with a lightly boozy, gooey coconut and macadamia nut filling.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 16 squares 1x
- Category: dessert, snack
Ingredients
Cookie crust:
- 1 stick unsalted butter, softened
- 1/4 C sugar
- 1 C flour
- pinch of kosher salt
filling:
- 2 eggs
- 1 1/4 C light brown sugar, firmly packed
- 2 TBS flour
- 1/2 tsp kosher salt
- 1/4 tsp baking powder
- 1 C flaked, unsweetened coconut
- 1 C macadamia nuts, chopped
- 1 tsp vanilla extract
- 1 TBS rum
Instructions
- Preheat the oven to 350 degrees. Grease an 8×8 cake pan and line it with parchment (leave some parchment hanging over the edges for easy removal).
- Make the crust: In the bowl of a stand mixer, combine the butter, sugar, and flour and mix until thoroughly blended. Press the mixture evenly over the bottom of the cake pan (no need to wash out the bowl, you can reuse it for the filling). Bake in the preheated oven for 20 minutes, until beginning to brown.
- Make the filling: In the same bowl you used for the crust, combine all of the filling ingredients and mix until thoroughly blended. Spread this mixture evenly over the baked crust. Return the pan to the oven and bake for another 20-25 minutes or until the filling is firm and golden brown on top.
Notes
*The cooking times and nutritional info noted in this recipe are approximate.
A stand mixer is not necessary — you can make this recipe stirring by hand or using a hand mixer.
In the photo, I cut these into smaller-than-usual squares because I was making them for a group that requests bite-sized servings.
Keywords: macadamia recipe, macadamia rum cookie bars, coconut recipe