Coconut and Nut Chocolate Triangles
ready in 50 min.
- 1 cup all-purpose flour (plus 2 tablespoons)
- ¾ cup light brown sugar (plus 1 tablespoon)
- ½ teaspoon salt
- 5 tablespoons cold butter (roughly chopped)
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup unsalted Macadamia Nuts (coarsely chopped)
- ⅔ cup Shredded coconut
- ⅔ cup plain semi-sweet chocolate (chopped)
Preheat the oven to 375º F. Line the bottom and sides of a 9-inch square pan with aluminum foil letting the aluminum foil hang over the edges of the pan; lightly grease.
Combine 1 cup flour, 1 tablespoon brown sugar and ½ teaspoon salt in a bowl. Whisk together to combine. Scatter chopped butter pieces over the flour mixture and using a pastry blender, cut in the butter until small coarse crumbs form. Turn the mixture out into the prepared pan. Press the mixture into the pan in an even layer.
Bake in preheated oven for about 10 minutes or until the edges are golden.
Meanwhile, combine 2 tablespoon flour, remaining brown sugar, honey, vanilla, and egg. Beat with a wooden spoon until completely blended. Stir in the nuts and coconut, mixing until incorporated.
Gently spread the nut and coconut topping over the warm baked bottom crust. Return to the oven and bake until the topping is lightly browned and the edges pull away from the sides of the pan, about 15 to 20 minutes. Cool completely in the pan (this is an important step).
Cut into 3 by 3-inch rectangles. Cut each rectangle in half on the diagonal to make triangles.
Melt the chopped chocolate in the top of a double boiler, set over barely simmering water. Remove pan from heat and cool just slightly. Dip one corner of each triangle in the melted chocolate and let the chocolate dry on a sheet of waxed paper. Serve.