Sunday, October 6, 2013
Chocolate Macaroon Layered Bars
chewy rich and yummy coconut mmmm mmmmm
What you need:
Base Layer of the Macaroon
3/4 cup (1-1/2 sticks) unsalted butter, cut into 1/2 inch chunks
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
10 ounces semi-sweet chocolate chips
4 egg whites
3/4 cup granulated sugar
1/2 cup all-purpose flour
1 bag (7 ounces) sweetened flaked coconut
1 Preheat oven to 350°F.
2 In food processor, pulse butter, flour, sugar and salt until mixture begins to form
small lumps. Transfer mixture into a 13 x 9 in. pan; press evenly onto the bottom.
Bake 15-17 minutes or until just golden. While crust is baking, prepare topping.
3 Sprinkle chopped chocolate evenly over the hot crust. Allow it to melt; spread
evenly with spatula.
The Topping -(prepare while the bottom layer is in the oven baking)
4 In large bowl, whisk together egg whites and sugar until combined well. Stir in
flour and coconut.
5 Drop small spoonfuls of coconut mixture onto chocolate layer; spread gently.
5 Bake 25-30 minutes or until top is golden. Cool completely in pan. Cut into bars.