• 18 Ratings

Melted chocolate is drizzled over a rich macaroon base to make these delicious bar cookies.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set aside.

    Advertisement
Instructions Checklist
  • In a large bowl, stir together crushed cookies, 1/2 cup sugar, and cocoa powder. Stir melted butter and 1 teaspoon vanilla into the crushed cookie mixture until combined. Firmly press cookie mixture into the bottom of the prepared pan. Bake in a preheated oven for 8 minutes.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Meanwhile, in a large bowl, combine flour, 1/3 cup sugar, and salt. Stir in flaked coconut. Stir egg whites and vanilla into coconut mixture until combined. Spoon coconut mixture over crust. Using wet hands, carefully press the coconut mixture to edges of pan.

Instructions Checklist
  • Bake for 25 to 28 minutes or until macaroon layer is set and lightly browned. Cool in pan on a wire rack.

Instructions Checklist
Instructions Checklist
  • In a small saucepan, combine chocolate pieces and shortening. Heat over low heat until melted, stirring constantly. Drizzle chocolate mixture over bars. Chill about 30 minutes or until chocolate sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into 24 bars. Cut each bar diagonally to make 48 triangles. If desired, place a whole almond atop each bar. Makes 48 bars.

Tips

Place bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to three days or freeze for up to 3 months.

Reviews

18 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2