Prep 1 hr 40 mins
Cook 1 hr 40 mins
Maida Heatter's Brand-New Book of Great Cookies - Jimmy g's cake newsletter
- 1⁄2 cup butter
- 1 1⁄2 cups light brown sugar, lightly packed, divided
- 3 eggs, divided
- 1 pinch salt
- 1 1⁄4 cups flour, sifted, plus
- 2 tablespoons flour, sifted
- 1 1⁄2 cups salted macadamia nuts
- 1⁄2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 1⁄2 cups coconut, shred lightly packed, divided
- Wet inside of a 13" x 9" pan; line with aluminum foil. Butter the foil.
- Place pan in freezer or refrigerator.
- Beat butter until soft.
- Add 1/2 cup of the brown sugar; beat until well-mixed.
- Beat in 1 egg and 1/4 teaspoon salt.
- Beating on low speed, add 1-1/4 cups flour and beat only until incorporated.
- Place mixture by very small spoonfuls all over bottom of cold pan.
- With floured fingertips, carefully, patiently, and slowly spread the dough in an even layer all over bottom of pan, re-flouring fingertips often.
- Bake at 350 degrees Fahrenheit until set, about 15 minutes.
- Remove pan from oven and let stand.
- Do not turn off oven.
- Shake nuts gently in a wide strainer to remove excess salt; set aside.
- Sift together the 2 Tablespoons flour, pinch salt and baking powder; set aside.
- Beat remaining 2 eggs and remaining 1 cup brown sugar until thoroughly mixed.
- Beat in sifted ingredients.
- Gently stir in 1 -1/2 cup coconut (reserve remaining coconut) and nuts.
- Place mixture by tablespoons evenly over top of bottom layer.
- With the bottom of a spoon spread into a smooth very thin layer.
- Sprinkle with remaining 1 cup coconut.
- Bake at 350 degrees Fahrenheit, reversing pan front to back once during baking, until top is richly browned and toothpick inserted in middle comes out clean, about 25 minutes.
- Cover with a cookie sheet and turn upside down.
- Remove pan and carefully peel off the foil.
- Cover with wax paper and another cookie sheet or cutting board and turn upside down again, leaving cake right-side up.
- Refrigerate for a few hours or more or place in freezer for about 1 hour.
- Cut into 32 even bars.
- Wrap each bar in either clear cellophane or wax paper, or place bars in airtight container with wax paper between layers.