Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, macaroon-chocolate bars. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Flaky crescent dough goes sweet and simple in a chocolaty, nutty dessert bar. Here's a nice Christmas treat that takes very little effort. The classic combination of chocolate and coconut is timeless.—Loraine Meyer, Bend, Oregon.
Macaroon-Chocolate Bars is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Macaroon-Chocolate Bars is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have macaroon-chocolate bars using 17 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Macaroon-Chocolate Bars:
- Take Crust
- Make ready 2 cup crushed chocolate sandwich cookies with white filling (about 20 cookies)
- Make ready 1/2 cup sugar
- Make ready 1/3 cup cocoa powder
- Take 1/3 cup butter (melted)
- Get 1 tsp vanilla
- Prepare Macaroon Top
- Prepare 2/3 cup all-purpose flour
- Take 1/3 cup sugar
- Take 1/4 tsp salt
- Get 2 33/50 cup flaked coconut
- Make ready 3 egg whites, lightly beaten
- Get 1/2 tsp vanilla
- Prepare Toppings
- Make ready 1/2 cup semisweet chocolate pieces
- Prepare 1 tsp coconut oil
- Make ready toasted almonds (optional)
These Coconut Macaroon Bars are just that. Scottish Macaroon Bars - NO BAKE recipe! These traditional Scottish chocolate & toasted coconut covered sweet delights are so quick and easy to make and. Coconut macaroons bars are like crisp, crunchy, and chewy coconut macaroons on a buttery shortbread crust.
Instructions to make Macaroon-Chocolate Bars:
- Preheat oven to 350°F. Line a 13x9x2 pan with foil extending foil over sides. Lightly grease foil and set aside.
- 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.
- 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.
- Bake for 25 minutes or until macaroon layer is set and lightly browned. Cool in pan on a wire rack.
- 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.
- 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.
- 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.
I made these bars to take to my mother-in-law's this past weekend for lunch. Chocolate Coconut Macaroons may look like a cookie, but they have the taste and texture of a candy bar. Moist and chewy, their chocolate flavor is rich and satisfying and goes so well with the. Original recipe by L'École Valrhona Pastry Chef Sarah Tibbetts. Chocolate-Dipped Coconut Macaroons by Brown Eyed Baker.
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