Preparation / Directions:
If dried papaya is unavailable, substitute dried apricots, and for macadamias, use almonds - no longer a Hawaiian flavour, but still delicious.
Lightly grease 13x9-inch cake pan; line with foil, leaving 2-inch overhang on each long side.
In bowl, beat butter with sugar; beat in vinegar and vanilla. With wooden spoon, gradually stir in flour and salt until in crumbly
dough. With fingers, lightly knead portions of dough together; press into prepared pan. Bake in 350F 180C oven for 15-20 minutes or until crust is lightly browned. Let cool on rack for 15 minutes.
To make chopping of fruit easier, snip into pieces with kitchen scissors.
In bowl, beat together eggs, sugar and vanilla for about 2 minutes or until smooth; stir in coconut, pineapple, papaya and nuts. Pour over crust, smoothing top; Bake for 30-35 minutes longer or until topping is lightly browned. Let cool completely on rack. With knife, cut along ends of pan; using foil overhang, loosen from pan. invert onto back of baking sheet; peel off foil. Invert onto board; cut into bars.
[Bars can be covered and stored in refrigerator for up to 5 days or frozen in airtight container for up to 1 month.]