Hawaiian Macaroon Bars
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Moist and rich -- an excellent "keeping" cookie
if stored in an airtight container.
Ingredients:
- 3/4 cup sugar
- 1/2 cup butter or margarine, at room temperature
- 2 eggs, at room temperature
- 1/3 cup flour
- 1/3 cup milk
- 2 Tbsp almond-flavored liqueur
- 17 oz pkg (2 cups) shredded coconut, divided
Directions:
Preheat oven to 325 degrees F. Butter a 9-inch square pan. Beat sugar and
butter with electric mixer until light and fluffy, 2-3 minutes. Beat in eggs,
one at a time. Add flour, alternating with the milk and liqueur. Stir in 1.5
cups coconut. Spread batter in pan and sprinkle with remaining coconut. Bake
40-50 minutes until golden brown. Cool in pan before cutting.
Makes 24 bars, 1x3-inches
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