CHEWY COCONUT MACADAMIA BARS

FOR SHORTBREAD LAYER:
2 C flour
2 sticks cold, unsalted butter, cut into small cubes
2/3 C powdered sugar
1/2 t salt

FOR TOPPING:
1/2 stick unsalted butter
1/2 C packed brown sugar
3/4 C canned coconut cream such as Coco Lopez
1/4 C heavy cream
2 T fresh lemon juice
2 2/3 C sweetened, flaked coconut
1 1/3 C jar macadamia nuts

Pre-heat oven to 350 degrees and butter a 9 x 13 pan.

SHORTBREAD LAYER:
In a food processor, pulse all shortbread ingredients until mixture just forms a dough. Pat dough evenly onto bottom of prepared pan and bake 20 minutes, or until lightly browned.

TOPPING:
In a large saucepan, melt butter over low heat and remove pan from heat. Whisk in brown sugar until dissolved and whisk in coconut cream, heavy cream and lemon juice until combined well. Stir in coconut and nuts. Pour topping over shortbread. Reduce oven temperature to 325 degrees and bake until top is golden and center is bubbling; 45-50 minutes. Cool completely in pan and cut into bars.