- unsalted butter - 1/2 cup (plus butter for baking tray)
- light brown sugar - 1/2 cup
- sugar - 1 glass
- big eggs - 3 pieces
- flour - 2 cups
- salt - 1/2 teaspoonfuls
- macadamia nuts - 3/4 Glass
- finely grated lime peel - 1 1/2 st. spoons
- extract of vanilla - 1/2 teaspoonfuls
- a packet of sweetened coconut chips - 1 piece (240 g)
1. Preheat the oven to 190 degrees. Lubricate a square pan with a size of 22 cm and lather with parchment paper, leaving a 5 cm canopy on both sides. In a large bowl, whip butter, brown sugar and 1/3 cup sugar. Add 1 egg, beat until smooth. Add 1 cup of flour, salt, chopped nuts and finely grated zest of lime. 2. Put the dough on a prepared baking tray and bake until golden brown, from 15 to 18 minutes. 3. Meanwhile, in a medium bowl, beat 2/3 cups of sugar, 2 eggs and vanilla extract. Put half a cup of coconut chips aside. 4. Add the remaining coconut chips and 1 cup of flour into the egg mixture. 5. Gently lay the mixture over the dough. 6. Then sprinkle with coconut shavings. 7. Bake until golden until the toothpick leaves with a few wet crumbs, 25 minutes. 8. Allow to cool completely on the grate. Cut into 24 pieces. Store cakes in sealed containers for up to 1 week.
Servings: 24