Chocolate Macaroon Bars


Shortbread Base

This base is the same for lemon bars, fudgy brownie bars, pecan pie bars, blueberry cheesecake bars, and chocolate macaroon bars.
Preheat oven to 350 degrees F.

Cut into ½ inch pieces:

1 ½ sticks (3/4 c.) butter

Process in food processor until mixture begins to form small lumps:

Butter (as above)
2 c all-purpose flour
½ c packed light brown sugar
½ teaspoon salt

Sprinkle mixture into a 13 x 9 inch pan and press evenly into bottom of pan. Bake shortbread until golden, about 20 minutes. While base is baking prepare topping.

Chocolate Macaroon Topping

In a bowl whisk together until combined well:

4 large egg whites
1 c sugar
1 teaspoon vanilla

Stir in:

½ c all-purpose flour
7 oz sweetened flaked coconut

Sprinkle evenly over hot shortbread:

1 ½ c semisweet chocolate chips

Let chips melt and spread evenly over shortbread. Drop small spoonfuls of coconut mixture onto chocolate and spread evenly with a fork. Bake in middle of oven until top is golden, about 30 minutes. Cool completely in pan and cut into 24 bars. Bars keep, covered, five days at room temperature.






This page is copyright 2006, Laura Giletti
Last revised: May 2006