Macadamia and Coconut Bars

Wet inside of a 13\ pan; line with aluminum foil. Butter the foil.

Place pan in freezer or refrigerator.

Beat butter until soft.

Add 1/2 cup of the brown sugar; beat until well-mixed.

Beat in 1 egg and 1/4 teaspoon salt.

Beating on low speed, add 1-1/4 cups flour and beat only until incorporated.

Place mixture by very small spoonfuls all over bottom of cold pan.

With floured fingertips, carefully, patiently, and slowly spread the dough in an even layer all over bottom of pan, re-flouring fingertips often.

Bake at 350 degrees Fahrenheit until set, about 15 minutes.

Remove pan from oven and let stand.

Do not turn off oven.

Shake nuts gently in a wide strainer to remove excess salt; set aside.

Sift together the 2 Tablespoons flour, pinch salt and baking powder; set aside.

Beat remaining 2 eggs and remaining 1 cup brown sugar until thoroughly mixed.

Beat in sifted ingredients.

Gently stir in 1 -1/2 cup coconut (reserve remaining coconut) and nuts.

Place mixture by tablespoons evenly over top of bottom layer.

With the bottom of a spoon spread into a smooth very thin layer.

Sprinkle with remaining 1 cup coconut.

Bake at 350 degrees Fahrenheit, reversing pan front to back once during baking, until top is richly browned and toothpick inserted in middle comes out clean, about 25 minutes.

Cover with a cookie sheet and turn upside down.

Remove pan and carefully peel off the foil.

Cover with wax paper and another cookie sheet or cutting board and turn upside down again, leaving cake right-side up.

Refrigerate for a few hours or more or place in freezer for about 1 hour.

Cut into 32 even bars.

Wrap each bar in either clear cellophane or wax paper, or place bars in airtight container with wax paper between layers.