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Ingredients
- 1 can full fat coconut milk
- 1/3 c honey
- 8 tbsp butter, divided
- 3 packs macadamia nut cookies ( cookkwees Maui Cookies brand) crushed to make 2 cups of cookie crumbs, there might be a little left over - use all of it for a thicker crust if desired
- 1 cup dried mango, diced
- 1 cup dried pineapple, diced
- 1 cup salted macadamia nuts, chopped
- 1/2 c mango pineapple jam
- 1 tsp hawaiian sea salt
- 1 cup chocolate bliss coconut chips
- 1 cup white chocolate chips
- 1 1/4 c shredded sweetened coconut
Details
Preparation time 30mins
Cooking time 55mins
Adapted from pineappleandcoconut.com
Preparation
Step 1
Make the sweetened condensed coconut milk:
In a small saucepan combine the honey and coconut milk, stirring over medium heat until the mixture has thickened and reduced to 1 cup.
Let cool then transfer to a jar and chill to let it thicken up a little more, about one hour or so.
Can be made ahead of time and used fully chilled.
Preheat oven to 350 Deg F.
Line with foil then place 4 tablespoons of butter in an 8x8 or 9x9 pan and melt in the oven for a few minutes.
Remove the pan.
Combine the cookie crumbs with the remaining butter and press into the bottom of the pan
Start layering with the remaining ingredients:
Top the cookie base with the chopped pineapple and mango then the macadamia nuts.
Drop teaspoon sized spoonfuls of the jam in random spots next and sprinkle with the sea salt.
Then add the chocolate coconut chips and the white chocolate chips.
Spoon the pre-made sweetened condensed coconut milk over the top making sure it starts to soak into the layers.
Sprinkle the sweetened shredded coconut all over the top and then bake for 25-30 min until the edges are golden.
Run a knife around the edges to loosen then let cool.
Cut into small squares and serve.
You can also use parchment or foil underneath the bars ( still melt the butter on top) so when the bars are done you lift them out in one solid slab then cut.
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