Macaroon-Chocolate Bars. Melted chocolate is drizzled over a rich macaroon base to make these delicious bar cookies. Here's a nice Christmas treat that takes very little effort. Simple, delicious and crowd friendly, this bar was inspired by chocolate-dipped macaroons.

Chocolate Macaroon Bars recipe: Try this Chocolate Macaroon Bars recipe, or contribute your own. These chocolate chip macaroon bars are inspired by chef Dominique Ansel and his brilliance. Flaky crescent dough goes sweet and simple in a chocolaty, nutty dessert bar. You can have Macaroon-Chocolate Bars using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Macaroon-Chocolate Bars

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

Here's a nice Christmas treat that takes very little effort. The classic combination of chocolate and coconut is timeless.—Loraine Meyer, Bend, Oregon. Scottish Macaroon Bars - NO BAKE recipe! These traditional Scottish chocolate & toasted coconut covered sweet delights are so quick and easy to make and.

Macaroon-Chocolate Bars instructions

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..

Chocolate Coconut Macaroons may look like a cookie, but they have the taste and texture of a candy bar. Moist and chewy, their chocolate flavor is rich and satisfying and goes so well with the. Next time I will probably add mini chocolate chips to the cake mixture to add a little more to it. These Coconut Macaroon Bars are just that. These sweet cookie mounds are lightly toasted in the oven and call for Coconut Macaroons will keep at room temperature in an airtight container for up to one week.