Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, macaroon-chocolate bars. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Macaroon-Chocolate Bars is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Macaroon-Chocolate Bars is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have macaroon-chocolate bars using 17 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Macaroon-Chocolate Bars:
- Make ready Crust
- Get 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
- Get 1/3 cup butter (melted)
- Take 1 tsp vanilla
- Get Macaroon Top
- Prepare 2/3 cup all-purpose flour
- Make ready 1/3 cup sugar
- Prepare 1/4 tsp salt
- Prepare 2 33/50 cup flaked coconut
- Get 3 egg whites, lightly beaten
- Take 1/2 tsp vanilla
- Prepare Toppings
- Take 1/2 cup semisweet chocolate pieces
- Make ready 1 tsp coconut oil
- Take toasted almonds (optional)
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.
So that is going to wrap this up for this exceptional food macaroon-chocolate bars recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
