Hawaiian Macaroon Bars

Moist and rich — an excellent "keeping" cookie if stored in an airtight container.

3/4 cup sugar
1/2 cup butter, room temperature
2 eggs, room temperature
1/3 cup flour
1/3 cup milk
2 Tbsp almond-flavored liqueur
2 cups shredded coconut, divided

Preheat oven to 325°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 1/2 cups coconut. Spread batter in pan and sprinkle with remaining coconut. Bake 40-50 minutes or until golden brown. Cool in pan before cutting.Makes (24) 1" x 3" bars

Makes 24 servings

Allergy Warning: Contains MilkContains EggsContains WheatContains Other Nuts

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