This recipe is a keeper, but I did over cook by a minute or two. Now I know...
Still tasted soooo good and a perfect summer time dessert.
½ cup unsalted butter, melted, plus more for baking pan
½ cup packed light brown sugar
1 cup granulated sugar
3 large eggs
2 cups all purpose flour (spooned & leveled)
½ teaspoon fine salt
½ cup chopped macadamia nuts
1 tablespoon finely grated lime zest
½ teaspoon vanilla extract
1 package (7 oz) sweetened shredded coconut
Preheat oven to 375.
Butter a 9 inch square pan; line with parchment, leaving 2 inch overhang on two sides. Butter parchment.
In large bowl, whisk butter, brown sugar, and 1/3 cup sugar. Add 1 egg; whisk until smooth. Stir in 1 cup flour, salt, nuts and lime zest.
Spread batter in pan. Bake until top is set and very light golden, 15-18 minutes.
Meanwhile, in a medium bowl, whisk together 2/3 cup sugar, 2 eggs and vanilla. Reserve ½ cup coconut; stir remaining coconut and 1 cup flour into egg mixture. Gently spread over base; top with reserved coconut.
Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 minutes.
Let cool completely on a wire rack.
Using parchment, lift cake form pan and cut into bars.
Store in an airtight container, up to 1 week.
Courtesy of Martha Stewart.