For the crust:
1 cup All-purpose flour
1/3 cup Dark Brown Sugar, packed
1/2 cup (1 stick) unsalted butter, cold and cut into pieces
For the topping:
2 large eggs
1 cup dark brown sugar, packed
1 teaspoon vanilla
1/3 cup flour
1/2 teaspoon baking powder
1-1/2 cup sweetened grated coconut
1-1/2 teaspoon fresh lemon juice
1 cup macadamia nuts, chopped
Confectioners sugar
Crust:
In a food processor, blend flour, sugar and butter until the mixture resembles meal. Press the mixture into a 8×8 inch pan, bake in the middle of a pre-heated 350F oven for 20 minutes or until golden brown.
Topping:
In a bowl beat together eggs with the sugar until the mixture is thick and pale. Beat in the vanilla. In a bowl, sift together the flour, baking powder, and a pinch of salt, then fold the flour mixture into the egg mixture. Fold in the coconut, macadamia nuts and lemon juice. Spoon the mixture over the crust (after it’s cooled at least a few minutes) and bake at 350F for 25 minutes, or until browned. Let the confection cool in the pan on a rack, then cut into 2×1 inch bars and remove carefully from the pan. Sprinkle the bars with confectioners sugar.