Macaroon-Chocolate Bars

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Ingredients

Crust
  • 2 cup crushed chocolate sandwich cookies with white filling (about 20 cookies)
  • 1/2 cup sugar
  • 1/3 cup cocoa powder
  • 1/3 cup butter (melted)
  • 1 tsp vanilla
Macaroon Top
  • 2/3 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 2 33/50 cup flaked coconut
  • 3 egg whites, lightly beaten
  • 1/2 tsp vanilla
Toppings
  • 1/2 cup semisweet chocolate pieces
  • 1 tsp coconut oil
  • toasted almonds (optional)

Instructions

1_ Preheat oven to 350°F. Line a 13x9x2 pan with foil extending foil over sides. Lightly grease foil and set aside.

2_ In a food processor, pulse cookies, sugar, and cocoa powder until fine crumbs. Place in a large bowl and stir in melted butter and vanilla until combined. Firmly press cookie mixture into prepared pan. Bake for 8 minutes.

3_ While the crust bakes, combine flour, sugar, salt. Stir in flaked coconut. Stir in egg whites and vanilla until combined. Spoon coconut mixture over warm crust. Using a fork, carefully press coconut mixture to edges of pan.

4_ Bake for 25 minutes or until macaroon layer is set and lightly browned. Cool in pan on a wire rack.

5_ In a small saucepan, combine chocolate chips and coconut oil over low heat, stirring until melted. Drizzle over bars. Chill about 30 minutes or until chocolate is set.

6_ Using edges of foil, lift out of pan and cut into 24 bars. Cut each bar diagonally to make 48 triangles. If desired place almonds on top.


7_ To store: place bars between sheets of wax paper in an airtight container, cover. Store at room temp for 3 days or freeze for up to 3 months.

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