Coconut Caramel Macadamia Squares
 
 
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Ingredients
For the Crust
  • 1 1⁄4 cups (51⁄2 ounces) unbleached all-purpose flour
  • 1⁄3cup (11⁄3 ounces) confectioners’ sugar
  • 1⁄4 teaspoon table salt
  • 10 tablespoons (5 ounces) unsalted butter, cut into 10 pieces and chilled
  • 1tablespoon cold water
For the Topping
  • 2 cups (10 ounces) unsalted macadamia nuts, toasted and coarsely chopped
  • 1⁄2 cup (11⁄4 ounces) shredded coconut, toasted
  • 11⁄4 cups (83⁄4 ounces) granulated sugar
  • 2⁄3 cup water
  • 1⁄2 cup heavy cream, at room temperature
  • 4 tablespoons (2 ounces) unsalted butter, cut into 2 pieces and softened
  • 1 teaspoon pure vanilla extract
  • 1⁄4 teaspoon table salt
  • Makes thirty-six 11⁄2-inch squares
Instructions
  1. This recipe can be a bit tricky and time-consuming, but it’s worth the effort. Simply put aside some time and set up your mise en place (French kitchen-speak for having all ingredients measured out before you start the recipe). Be sure you have an accurate candy thermometer (see p. 5), follow the directions, and pay close attention to the doneness tests for the crust and the caramel. In the end, you will have made a sinfully good cookie, and your friends and family will love you forever.
Make the Crust
  1. Line a 9-inch-square baking pan (I like the straight-sided kind) with foil, leaving about a 1-inch overhang on two sides (see p. 5). Lightly grease the bottom and sides of the foil.
  2. Put the flour, sugar, and salt in a food processor. Process until blended, about 2 seconds. Scatter the chilled butter pieces over the flour mixture and pulse until the mixture forms coarse crumbs. Sprinkle the water over the flour mixture, then pulse just until the dough forms moist crumbs, about 10 seconds. Scatter the dough in the prepared pan. Using lightly floured fingertips, pat the dough to make an even layer (or as close to even you can get) on the bottom and about 1⁄2 inch up the sides of the pan. Refrigerate the pan while the oven heats.
  3. Position an oven rack in the center of the oven and heat the oven to 350°F. Bake until the crust is pale golden brown, 24 to 26 minutes. Don’t overbake the crust or it will be too crumbly. Move the pan to a wire rack.
Make the Topping
  1. Sprinkle the nuts and coconut evenly over the crust. Put the sugar and water in a medium heavy saucepan. Cook, stirring, over medium-low heat until the sugar dissolves, about 5 minutes. Increase the heat to high and bring to a boil. Boil, without stirring, until the sugar begins to color around the edges of the pan, about 5 minutes. Swirl the pan over the heat until the caramel is an evenly deep amber, about another 2 minutes.
  2. Slide the pan off the heat and add the cream and butter. Be careful—it will bubble up, and the steam is super hot. Whisk until well blended and smooth. (If the caramel clumps, put the pan over low heat and whisk until smooth.) Bring to a boil over medium-high heat and boil, without stirring, until a candy thermometer registers 240°F, about another 2 to 4 minutes. Slide the pan from the heat and whisk in the vanilla and salt. Pour the caramel evenly over the nuts and coconut to cover completely. Gently wiggle the tart pan to settle the caramel. Set aside to cool completely, about 3 hours, then refrigerate until ready to serve or for up to 5 days.
  3. To cut and serve, use the foil “handles” to lift the entire cookie from the pan. Carefully peel or tear away the foil and toss it out. Using a ruler as a guide (or by eye) and a sharp, long knife, cut crosswise into 6 equal strips and then cut each strip into 6 bars. Cover and stow in the refrigerator for up to 2 days. These are best when served slightly chilled.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/sweet-treats/coconut-caramel-macadamia-squares-and-a-sweet-giveaway/