Lemon Poppy Seed Pound Cake

Tuesday, December 24, 2013

Coconut Macadamia Triangles

Posted by Lisa
Source: www.mykitchencafe.blogspot.com
*Makes 24 Triangle Bars*

A co-worker brought these into work and I really enjoyed them, not only because it was something different, but because they were really good.  I made them myself for the first time for a Christmas Eve party and they were nice enough to be considered "festive" and still easy and delicious.  

1 c plus 2 tbsp all purpose flour
3/4 c firmly packed brown sugar, plus 1 tbsp
3/4 tsp salt
5 tbsp cold butter, cut into small pieces (I used 7 tbsp)
2 tbsp light corn syrup
1 tsp vanilla extract
1 large egg
1 c unsalted macadamia nuts, lightly toasted and chopped
1/2 cup shredded coconut lightly toasted
3 oz milk choc, melted

Preheat oven to 375.  Line bottom and sides of 9 inch square pan with foil letting edges hang over the pan slightly and lightly grease. 
    (I used a 9x12 tart pan and only sprayed it lightly..did not use foil)

Combine 1 c flour, 1 tbsp brown sugar and 1/2 tsp salt in a bowl. Whisk together.  Scatter butter pieces over the flour mixture and using a pastry blender cut in the butter until small crumbs form.  

Press the mixture into the prepared pan.  

Bake until the edges are golden, about 10 min.  

Meanwhile, combine 2 tbsp flour, 3/4 c brown sugar, corn syrup, vanilla, egg and 1/4 tsp salt.  Beat until thoroughly blended.  Stir in the nuts and coconut until well blended.

Spread the coconut topping over the warm baked bottom crust.

 Return to the oven and bake until the topping is lightly browned and the edges pull away from the sides of the pan, about 15-20 min.  

Let cool completely in the pan.  (This is important so the caramel layer doesn't fall apart upon cutting)

Cut into twelve rectangles, and cut each rectangle in half on the diagonal to make triangles.

Dip one corner of each triangle into the melted chocolate and let cool on parchment paper.


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