Ingredients
1 1/4 cups all-purpose flour
2 cups sugar, divided
1/2 cup butter
1 cup finely chopped macadamia nuts, divided
2 eggs, lightly beaten
2 Tbsp milk
1 tsp orange zest
1 tsp vanilla extract
1 cup finely chopped fresh cranberries
1/2 cup shredded coconut
Preparation
Preheat oven to 350. Stir together flour and 3/4 cup sugar in a mixing bowl. Cut in butter with a pastry blender until mixture resembles course crumbs. Stir in 1/2 cup nuts. Press flour mixture into bottom of an ungreased 13x9x2-inch baking pan. Bake at 350 for 10-15 minutes or until crust is lightly browned around the edges. Maintain oven temperature. Meanwhile, beat together eggs, 1 1/4 cups sugar, milk, orange zest, and vanilla until combined. Spread mixture over the hot, baked crust. Sprinkle top with remaining 1/2 cup nuts, cranberries, and coconut. Bake at 350 for 30 minutes or until lightly golden. Cool slightly in pan set on a wire rack then cut into 24 bars while still warm. Cool completed in pan.
