This recipe was sent to rachaelray.com from visitor, Kathleen Medlin. She tells us:
“This is made in a 9 x 13 baking pan and then cut into small squares or rectangles. It looks pretty cut on the diagonal. As a child, this was always made at Christmastime in my home. My dad, who was Italian, really enjoyed baking at Christmas. He made things I never saw anywhere else. Anyone remember honeyballs (stacked up like a Christmas tree) or the cast iron shapes with handles that you dip in batter and fry? He made things that actually took time to make and were well worth it. Enjoy the recipe!”
- 3/4 cup softened butter
- 2 tablespoons sugar
- 1 2/3 cups sifted flour
- Cooking spray
- 3 egg yolks
- 2 1/4 cups light brown sugar, packed
- 1 cup chopped walnuts
- 3/4 cup flaked coconut
- 3 egg whites, beaten stiff
- Confectioner’s sugar
Pre-heat oven to 350°F.
Cream butter, add sugar and beat until fluffy.
Add flour, mix well.
Press into 9 x 13 pan, sprayed with cooking spray.
Bake for 15 minutes.Remove from heat.
Raise oven temperature to 375°F.
Beat egg yolks, gradually beat in brown sugar. Add nuts and coconut. Fold in egg whites.
Spread onto baked crust. Put back into the oven and bake for 25-30 minutes more. Remove from oven and allow to cool.
Cut into squares and dust with confectioner’s sugar.