What is this Hawaiian snack called?!

Best Answer - Chosen by Voters

Hi Lolz,

I'm hoping it's this Coconut and Macadamia Squares

Ingredients:
* 1 cup butter
* 2 cups packed brown sugar
* 1 tablespoon instant coffee powder
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 2 cups all-purpose flour
* 3 eggs
* 2 teaspoons vanilla extract
* 2 cups flaked coconut
* 2 cups chopped and toasted macadamia nuts (optional, if you want nuts in)
Instructions:
Preheat oven to 325 degrees. Grease a 9 X 13 inch baking pan and set it aside.
BASE LAYER: In a large mixing bowl, beat butter, 1 cup brown sugar, instant coffee powder, 1/4 teaspoon cinnamon and 1/4 teaspoon salt until light and fluffy. Stir in flour 1/2 cup at a time, blending well after each addition. Spread evenly in prepared pan. Bake 20 minutes. Cool in pan on rack 15 minutes.
TOPPING LAYER: In a large bowl, beat eggs and vanilla with remaining 1 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon salt. Stir in coconut and macadamias.
ASSEMBLY: Spread the topping evenly over the cooled baked layer. Bake 40 to 50 minutes, or until golden brown and firm to the touch. Use a knife to loosen cookies around edges while warm. Cool completely in pan on rack. Cut into 48 (about 1 1/2 inch) squares, cutting 6 strips one way and 8 strips the other way.
For topping/frosting: Butter/confectioner's sugar, vanilla and a little cream cheese or sour cream.

GoodLuck,
:))

Coconut Cake with Mascarpone Frosting
Shaving the side edge of the coconut pieces with a vegetable peeler is the best way to get strips of uniform width for garnishing the cake.
8 to 10 servings

Recipe by Annabel Langbein
May 2008
Ingredients
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 2/3 cups sugar
3/4 cup (1 1/2 sticks) plus 3 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
4 large eggs, room temperature
3/4 cup whole milk
1 1/2 cups finely grated peeled fresh coconut
2 3/4 teaspoons finely grated lime peel, divided
3/4 cup mascarpone cheese* (about 6 ounces)
1/4 teaspoon ground cloves
2 2/3 cups powdered sugar
1/2 cup 1-inch-long strips shaved coconut with brown inner coating left intact (about 2 ounces; use vegetable peeler)
Preparation
Preheat oven to 325°F. Line bottom of 9-inch diameter springform pan with parchment paper; butter paper and pan.
Whisk flour and baking powder in medium bowl. Using electric mixer, beat sugar, 3/4 cup butter, and vanilla in large bowl until blended. Beat in eggs 1 at a time. Add flour mixture alternately with milk in 2 additions each, beating until just blended. Stir in 1 1/2 cups finely grated coconut and 1 1/4 teaspoons lime peel.
Transfer mixture to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool cake in pan 20 minutes. Cut around sides to loosen; invert onto platter. Cool completely.
Using electric mixer, beat 3 tablespoons butter, 1 1/2 teaspoons lime peel, mascarpone, and cloves in large bowl. Add powdered sugar; beat just until smooth.
Spread mascarpone frosting over top of cooled cake. Garnish top edge with 1/2 cup shaved coconut. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving.

this is the best i could find...if you could be a bit mor specific maybe i can nail it down

http://www.bonappetit.com/recipes/2008/0…