Coconut Macadamia Nut Bars
Prep time
Cook time
Total time
Soft and chewy coconut macadamia nut bars are the perfect holiday cookie. Full of coconut and macadamia nut flavor these chewy cookies will be your favorite cookie.
Recipe type: Dessert
Cuisine: American
Serves: 24
  • For Cookie Bottom
  • 2 cups flour
  • 2 sticks (1 cup) cold unsalted butter, cut into pieces
  • ⅔ cup confectioners' sugar
  • ½ teaspoon salt
  • For Topping
  • ½ stick (1/4 cup) unsalted butter, melted
  • ½ cup firmly packed brown sugar
  • ¼ cup sugar
  • ¾ cup coconut cream
  • ¼ cup heavy cream
  • 2 tablespoons lemon juice
  • 1½ cups unsweetened flaked coconut
  • 1½ cups unsalted macadamia nuts,halved
  1. Add ingredients for the cookie bottom into a food processor and pulse until mixture just forms a dough. Pat dough evenly into 13"x9" pan and bake for 20 minutes, or until just slightly starting to turn golden brown.
  2. While the shortbread is cooking, make up the topping.
  3. In a medium saucepan melt butter over low heat and remove pan from heat. Whisk in sugars until dissolved then whisk in coconut cream, heavy cream, and lemon juice until thoroughly combined. Stir in flaked coconut and nuts.
  4. Pour topping over shortbread and gently spread it into an even layer across the shortbread. (Yes, the shortbread will still be hot when you pour the topping over it.) Reduce the oven temperature to 325 Fahrenheit. and bake until top is golden and center is bubbling, 45 to 50 minutes.
  5. While the pan is cooling, run a knife around the edge of the pan. This will keep the topping from sticking to the edge of the pan once it's cooled and it will be easier to get the bars out of the pan without breaking up.
  6. Cool completely in the pan and then cut into bars.
  7. Serve bars chilled or at room temperature.
Recipe by My Man's Belly at