Coconut Macaroon Square

1. 1

   Preheat oven to 350u00b0F. Lightly grease a 7 x 10 inch nonstick baking pan. For the batter, cream butter and half the sugar in a bowl with an electric mixer until light and fluffy. Beat in egg yolks. Gently fold in flour. Chill 10 mins. Press into base of prepared pan using floured fingertips.

2. 2

   For the topping, beat egg whites in a clean, dry bowl until firm peaks form. Gradually beat in remaining sugar, 1 tbsp at a time, until glossy. Fold in coconut with a fork.

3. 3

   To assemble, topping on batter. Bake 20-25 mins, until lightly golden and a skewer inserted into center comes out clean. Cool, then cut into squares and serve.

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