1/2 cup plus 2 tablespoons coarsely choppedmacadamia nuts
1/2 cupflaked coconut, toasted
1/2 cupheavy whipping cream
3 oz white chocolate baking squares, coarsely chopped
Instructions:
Preheat oven to 350°F. Line a 9-inch square baking pan with foil and generously spray the foil-lined pan with cooking spray.
Combine cookie mix, oil, 2 tablespoons of coffee, egg, 1/2 cup of macadamia nuts, and coconut in a large bowl until a soft dough forms. Spread the dough in the pan and bake for 20 to 25 minutes until set. Let it cool completely for about 1 hour.
Place the whipping cream, white chocolate, and remaining 1 tablespoon of coffee in a small microwavable bowl. Microwave on High for about 1 1/2 minutes, stirring every 30 seconds until the chocolate is melted and the mixture is smooth.
To serve, elegantly lift the bars from the pan using the foil. Cut into neat 5 by 4 rows. Present each bar on a dessert plate. Drizzle each bar with the warm sauce and sprinkle with the remaining macadamia nuts. Serve promptly. Store bars tightly covered at room temperature and the sauce in the refrigerator.