Coconut Macaroon Bars
Chewy coconut macaroon bars with a buttery shortbread crust and golden coconut topping
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INGREDIENTS
Shortbread Crust
- 1 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp fine salt
- 1/2 cup unsalted butter melted
- 1 tsp vanilla extract.
Coconut Macaroon Topping
- 3 cups sweetened shredded coconut
- 1 14 oz can sweetened condensed milk
- 2 large egg whites
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- almond extract optional.
Optional Finish
- 1/2 cup semisweet chocolate chips
- 1 tsp coconut oil.
INSTRUCTIONS
Prep and Crust
- heat oven to 350 degrees F and line an 8x8 inch pan with parchment leaving overhang
- mix flour sugar and salt then stir in melted butter and vanilla until evenly moistened
- press firmly into the pan in an even layer
- bake until lightly golden and set around the edges.
Coconut Layer and Bake
- whisk egg whites until foamy then stir in condensed milk vanilla and salt
- fold in shredded coconut until evenly coated
- spread topping over warm crust and press lightly to level
- bake until the top is golden and the center looks set
- cool completely in the pan then chill 30 to 60 minutes for clean slices
- lift out using parchment and cut into bars.
Optional Chocolate
- melt chocolate chips with coconut oil then drizzle over cooled bars and let set.
Notes
1. For less sweetness use unsweetened coconut and add 2 tbsp granulated sugar; For extra chew reduce bake time by 2 to 3 minutes and cool fully before cutting; For crispier edges bake in a metal pan and cut after chilling; Store airtight at room temperature up to 3 days or refrigerate up to 1 week or freeze up to 2 months
Nutrition
Calories: 220kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g