2105-962.jpg|1
2105-962.jpg|1

Chocolate Macaroon Bars

Chocolate Macaroon Bars
Chocolate Macaroon Bars
  • Amount24 bars
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Ingredients

  • 3/4 cup unsalted butter,

  • 2 1/2 cups all-purpose flour

  • 3/4 cup granulated sugar

  • 1/2 teaspoon salt

  • 4 egg whites

  • 1 bag (7 ounces) sweetened flaked coconut

  • 10 squares semi-sweet chocolate

  • 1/2 cup firmly packed light brown sugar

  • Tools

  • Recipe Right Non-Stick 9 x 13-Inch Pan

Instructions

Click to mark complete

  1. Preheat oven to 350°F.
  2. In food processor, pulse butter, 2 cups flour, brown sugar and salt until mixture is crumbly; press evenly onto the bottom of 13 x 9 inch baking pan. Bake in middle of oven 15-17 minutes or until golden brown.
  3. While shortbread crust is baking, prepare topping. In large bowl, whisk together egg whites and granulated sugar. Stir in 1/2 cup flour and coconut; mix well.
  4. Sprinkle chopped chocolate evenly over the hot shortbread crust. Allow to melt slightly; spread evenly with spatula. Drop small spoonfuls of coconut mixture onto chocolate; spread gently.
  5. Bake 25-30 minutes or until top is golden. Cool completely in pan on cooling grid. Cut into bars. Bar cookies keep, covered, 5 days at room temperature.

Notes

How To

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