Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, macaroon-chocolate bars. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Macaroon-Chocolate Bars is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Macaroon-Chocolate Bars is something that I have loved my whole life. They are fine and they look wonderful.
To make frosting, pulse semisweet chocolate in a food processor. Flaky crescent dough goes sweet and simple in a chocolaty, nutty dessert bar. MORE+ LESS Macaroon chocolate bars are also popular in Scotland.
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 that.
The ingredients needed to make Macaroon-Chocolate Bars:
- Get Crust
- Take 2 cup crushed chocolate sandwich cookies with white filling (about 20 cookies)
- Get 1/2 cup sugar
- Get 1/3 cup cocoa powder
- Make ready 1/3 cup butter (melted)
- Make ready 1 tsp vanilla
- Make ready Macaroon Top
- Take 2/3 cup all-purpose flour
- Make ready 1/3 cup sugar
- Get 1/4 tsp salt
- Make ready 2 33/50 cup flaked coconut
- Prepare 3 egg whites, lightly beaten
- Get 1/2 tsp vanilla
- Make ready Toppings
- Get 1/2 cup semisweet chocolate pieces
- Prepare 1 tsp coconut oil
- Take toasted almonds (optional)
While these Chocolate Macaroon Bars qualify as cake, they're really more of a confection. Rich and gooey, they are so delicious and can easily become a must have for chocolate and coconut lovers. Sweetened coconut flakes add tropical twist to these delectable chocolate dessert! Here is an easy dessert recipe for Chocolate Macaroon Bars.
Steps 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.
The Scottish macaroon bar is something of tooth-aching sweetness. It has a snowy-white intensely sugary interior that has been dipped in chocolate and then rolled in toasted coconut. Chocolate Chip Macaroon Bars or Crutters. Original macaroon bars by Lees of Scotland. The world famous lee's macaroon bars.
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