Recipe courtesy of Tiffani Thiessen
- ¾ cup ground unsalted macadamia nuts
- 1 3/4 cup ground shortbread cookies
- 1 stick unsalted butter, melted
- 1/2 cup all purpose flour
- 1 large egg
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon Kosher salt
- 1 can sweetened condensed milk
- 1 1/4 cups bittersweet or semi sweet chocolate chips
- 1/2 cup unsweetened flaked coconut
Preheat oven to 325 degrees F.
In a medium bowl stir together ½ cup ground macadamia nuts, shortbread cookies, butter, flour, egg, sugar, baking powder and salt. Mix it together until it forms a soft dough and forms a ball. Transfer the crust to a 9×13 inch baking dish and press the mixture evenly on the bottom of the pan. Bake the crust for about 20 minutes until baked through and golden brown. Remove from oven and let cool slightly.
Evenly spread the sweetened condensed milk over the crust and then sprinkle over the top the chocolate chips, remaining 1/4 cup of ground macadamia nuts and the flaked coconut. Bake in the oven again for 30-35 minutes, or until the sweetened condensed milk is set, beginning to caramelize around the edges, and the coconut on top is toasted. Remove from oven and let cool again. Remove from the pan and cut into bars. Serve immediately or store in an airtight container for 2-3 days.
Makes about 18 bars
Photography by Rebecca Sanabria