Recipe: Delicious Macaroon-Chocolate Bars

Macaroon-Chocolate Bars. In a small saucepan, combine chocolate pieces and shortening. Heat over low heat until melted, stirring constantly. In a large bowl, combine the milk, coconut and almonds.

Spread chocolate mixture over bars; sprinkle with almonds. Mix together, milk, vanilla and remaining egg well. In a microwave, melt chocolate and butter; stir until smooth. You can have Macaroon-Chocolate Bars using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Macaroon-Chocolate Bars

1. Prepare of Crust.
2. You need 2 cup of crushed chocolate sandwich cookies with white filling (about 20 cookies).
3. It's 1/2 cup of sugar.
4. You need 1/3 cup of cocoa powder.
5. You need 1/3 cup of butter (melted).
6. Prepare 1 tsp of vanilla.
7. Prepare of Macaroon Top.
8. You need 2/3 cup of all-purpose flour.
9. It's 1/3 cup of sugar.
10. You need 1/4 tsp of salt.
11. It's 2 33/50 cup of flaked coconut.
12. You need 3 of egg whites, lightly beaten.
13. Prepare 1/2 tsp of vanilla.
14. It's of Toppings.
15. It's 1/2 cup of semisweet chocolate pieces.
16. It's 1 tsp of coconut oil.
17. It's of toasted almonds (optional).

Place cookies, chocolate-side down, on parchment paper. The more traditional Scottish macaroon bar recipe would have used potatoes, icing sugar, melted chocolate and toasted desiccated coconut and be eaten fresh. There is an example in the Maw Broon's Cookbook. Make brownie batter as directed on box.

Macaroon-Chocolate Bars step by step

1. Preheat oven to 350°F. Line a 13x9x2 pan with foil extending foil over sides. Lightly grease foil and set aside..
2. 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..
3. 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..
4. Bake for 25 minutes or until macaroon layer is set and lightly browned. Cool in pan on a wire rack..
5. 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..
6. 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..
7. 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..

Scottish Macaroon Bars are made from a surprising main ingredient: potatoes! Bet you wouldn't have guessed that! This treat is a quintessential Scottish sweet, especially loved by those who adore coconut. If you don't already know that potatoes are one of my favorite foods, now you know. Melt your chocolate in bowl ready for dipping.

Share this post