Coconut Macaroon Cookie Bars
Buttery cookie bar base topped with chewy coconut macaroon layer and optional chocolate drizzle
PRINT PINServings 16
INGREDIENTS
Shortbread Crust
- 1 cup all purpose flour
- 1 cup graham cracker crumbs
- 1 2 cup unsalted butter melted
- 1 4 cup granulated sugar
- 1 4 tsp kosher salt
- 1 tsp vanilla extract.
Coconut Macaroon Layer
- 14 oz sweetened condensed milk
- 3 cups sweetened shredded coconut
- 2 large egg whites
- 1 tsp vanilla extract
- 1 4 tsp almond extract optional
- 1 4 tsp kosher salt.
Optional Topping
- 1 2 cup semisweet chocolate chips
- 1 tsp coconut oil optional.
INSTRUCTIONS
Prep and Crust
- heat oven to 350 F and line an 8x8 inch pan with parchment leaving overhang
- mix flour graham crumbs sugar and salt then stir in melted butter and vanilla until evenly moistened
- press firmly into pan and bake until lightly golden about 10 minutes.
Coconut Layer and Bake
- whisk egg whites until foamy then stir in condensed milk vanilla almond extract if using and salt
- fold in shredded coconut until fully coated
- spread evenly over warm crust and press lightly
- bake until top is golden and set about 18 to 22 minutes then cool completely in pan.
Finish and Slice
- melt chocolate chips with coconut oil if using then drizzle over cooled bars
- chill 15 to 20 minutes to set chocolate
- lift out and slice into bars with a sharp knife.
Notes
1. Use unsweetened coconut for less sweetness but keep condensed milk the same 2. swap graham crumbs for more flour for a classic shortbread base 3. line the pan well for clean removal 4. for neat slices chill before cutting and wipe knife between cuts 5. store airtight at room temperature up to 3 days or refrigerate up to 1 week
Nutrition
Calories: 250kcal | Carbohydrates: 26g | Protein: 3g | Fat: 15g