From my Haumea's Kitchen and others

Saturday, June 25, 2016

Guava Coconut Bars My Way 

Aloha......I know it has been moons since I have posted to my blog. 

I'm just too  BUSY at the office I have no time to do so.  I cook but half the time and have forgotten 
to take the photo. 

So down time today while at home and it's 102degrees outside. 

Today I made made Guava Coconut Bars a small batch in a small 8 x 9 pan. 

Cookie crust:
½ cup McCann's Oatmeal processed to flour
1/2 cup all purpose flour
4 Tates or any White Chocolate Macadamia Cookies
  (I put the oatmeal and cookies and process to a flour)
½ cup confectioners’ sugar (plus extra for sprinkling)
¼ teaspoon salt
1stick good butter, melted and cooled

Guava Coconut filling:
4 large eggs (We're lucky we have our hens for eggs)
½ cup Guava Puree
¼ cups granulated sugar ( I actually use C and H stevia light for baking that I process with dried lemon verbena)
¼ cup all purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon of Guava extract
1/2 teaspoon Mango extract
1/8 cup of dried coconut

1. Preheat oven to 350 degrees and Line 8x8 inch pan with baking parchment.
For the Cookie crust:
2. In a large bowl, whisk together flour, confectioners’ sugar, and salt. Stir while streaming in melted butter stir until just combined. Spread shortbread dough evenly into bottom of pan and bake at 350 degrees  for about 20-25 minutes, until slightly golden brown
For Guava Coconut  Filling:
3. While crust is baking, in a mixing bowl use an electric mixer to beat eggs on high until frothy, lighter in color and slightly thickened. Lower speed to medium and beat in guava puree and sugar. Sprinkle in flour, baking powder and salt; mix well.
4. Pour mixture over shortbread crust. Bake at 325degrees  until set 20-25 minutes.
Remove from oven and allow to cool completely.

When ready to serve, sprinkle with confectioners’ sugar before cutting. Makes about 16.