Hello, I’m Elise. Today, we’re going to make macaroon-chocolate bars recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Macaroon-Chocolate Bars Recipe
Macaroon-Chocolate Bars is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Macaroon-Chocolate Bars is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook macaroon-chocolate bars using 17 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Macaroon-Chocolate Bars:
- Take Crust
- Get 2 cup crushed chocolate sandwich cookies with white filling (about 20 cookies)
- Get 1/2 cup sugar
- Take 1/3 cup cocoa powder
- Make ready 1/3 cup butter (melted)
- Get 1 tsp vanilla
- Get Macaroon Top
- Get 2/3 cup all-purpose flour
- Make ready 1/3 cup sugar
- Make ready 1/4 tsp salt
- Prepare 2 33/50 cup flaked coconut
- Prepare 3 egg whites, lightly beaten
- Take 1/2 tsp vanilla
- Get Toppings
- Take 1/2 cup semisweet chocolate pieces
- Get 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 cbs. 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’s going to wrap it up for this distinctive dish macaroon-chocolate bars recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
