MACAROON BARS
Make and share this Macaroon Bars recipe from Food.com.
Provided by Millereg
Categories Bar Cookie
Time 50m
Yield 8 bars, 8 serving(s)
Number Of Ingredients 4
Steps:
- Finely shred or grate the coconut, and then toast it until brown it in the oven.
- With an electric mixer, beat the potato and then add the confectioners sugar; mix thoroughly.
- Add ¾ of the toasted coconut and mix thoroughly again.
- Shape into rectangles and coat with melted chocolate.
- While the chocolate is still in liquid form, sprinkle the remaining toasted coconut on top.
- Allow to cool thoroughly, cut into bars, and store in a tightly covered container at room temperature.
CHOCOLATE MACAROON BARS
Here's a nice Christmas treat that takes very little effort. The classic combination of chocolate and coconut is timeless.-Loraine Meyer, Bend, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the wafer crumbs, confectioners' sugar and butter; press into a greased 13-in. x 9-in. baking pan. In a large bowl, combine the milk, coconut and almonds. Drop by spoonfuls over crust; spread evenly., Bake at 350° for 20-25 minutes or until edges begin to brown. Cool completely on a wire rack. In a microwave-safe bowl, melt chips and cream; stir until smooth. Drizzle over top. Refrigerate until firm. Cut into bars.
Nutrition Facts : Calories 146 calories, Fat 9g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 71mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE MACAROON BARS
Categories Cookies Chocolate Fruit Dessert Bake Vegetarian Kid-Friendly Quick & Easy Coconut Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a bowl whisk together whites, sugar, and vanilla until combined well and stir in flour and coconut. Sprinkle chocolate chips evenly over hot shortbread. Let chips melt and spread evenly over shortbread. Drop small spoonfuls of coconut mixture onto chocolate and with a fork spread evenly. Bake in middle of oven until top is golden, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.
CHOCOLATE CHUNK MACAROON BARS
Simple, delicious and crowd friendly, this bar was inspired by chocolate-dipped macaroons. A chocolate-chunk cookie base gets topped with a sweet coconut layer and drizzled with additional chocolate for a decadent dessert you won't be able to resist!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, mix cookie mix, softened butter, water and egg until soft dough forms. Spread dough evenly in bottom of pan. Bake 15 minutes.
- In medium bowl, mix coconut and sweetened condensed milk. Carefully spoon and spread coconut mixture evenly over partially baked base. Bake 17 to 20 minutes or until coconut is lightly browned. Cool completely, about 2 hours.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 1 hour or until chocolate is set. To serve, cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 180, Carbohydrate 25 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 135 mg, Sugar 19 g, TransFat 0 g
FUDGY MACAROON BARS
Anyone with a sweet tooth will make a beeline for my dessert tray when these rich squares show up. They're attractive on the platter and delectable with fudge and coconut. -Beverly Zdurne, East Lansing, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. Stir in the sugar, flour, salt, vanilla and eggs. Spread half of the batter into a greased 13x9-in. baking pan. , In a large bowl, combine the filling ingredients. Spoon over chocolate layer. Carefully spread remaining chocolate mixture over filling. , Bake at 350° for 35-40 minutes or until the sides pull away from the pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread evenly over filling. Sprinkle with walnuts. Cool completely before cutting.
Nutrition Facts : Calories 219 calories, Fat 12g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 108mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
MACAROON BARS (LEES VERSION)
Lees is a traditional Scottish company that makes great sweets (candy) that even adults still can not resist. This is an accurate copy for macaroon bars. They are very sweet and delicious. Easy recipe to make and your friends will never believe the mystery ingredient.
Provided by bevs kitchen
Categories Scottish
Time 25m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Boil potato until soft; drain and mash well. I know it seem a very small amount but it is all you need (promise). Cool this slightly.
- Gradually start to add and mix the icing sugar until it becomes very stiff and hard to mix any more. (You may need less or more than in ingredient list; it depends on the potato).
- It is ready when you can roll a ball of it in your hands and it is only slightly sticky.
- Have a grease proof or silicone sheet on your work surface (or dust with icing sugar).
- Cover your hand with icing sugar to prevent sticking.
- Take enough of the mixture to make a thin sausage about 2 or 3" in length.
- Place onto the paper. These may not always look staight; it does not matter.
- Continue until all the mixture has gone.
- Your first ones should now be set (be able to pick up, quite stiff).
- Next step is to have a bowl of the melted chocolate and a bowl of coconut ready (side by side is easiest for the dipping).
- Now take each piece and dip into chocolate and then roll in the coconut and place back onto the sheet to dry.
- Enjoy.
- Noone ever believes that this sweet is made with potato and tastes like heaven.
- I have used chopped nuts to cover, as a change from coconut, and this worked well.
CHOCOLATE MACAROON BARS
Steps:
- Make shortbread base
- Preheat the oven to 350°F. Place the rack in the middle of the oven.
- Cut the butter into 1/2-inch pieces. In a food processor, process the butter, flour, sugar, and salt until mixture begins to form small lumps. Sprinkle the mixture into a 13 by 9-inch baking pan, and with a metal spatula, press evenly onto bottom. Bake the shortbread until golden, about 20 minutes.
- Make Topping
- In a bowl, whisk together the whites, sugar, and vanilla until combined well and stir in the flour and coconut.
- Sprinkle the chocolate chips evenly over the hot shortbread. Let chips melt and spread evenly over shortbread base. Drop small spoonfuls of coconut mixture onto the chocolate and spread evenly with a fork. Bake until top is golden, about 30 minutes. Cool completely in pan and cut into 24 bars.
- Do ahead
- The BAR COOKIES keep, covered, 5 days at room temperature.
OATMEAL CHOCOLATE COCONUT MACAROONS
No fuss, no bake, coconut, oatmeal, and chocolate cookies! One of our Christmas favorites! You can also freeze these! Enjoy!
Provided by Mama Corsilli
Categories Desserts Cookies Macaroon Recipes
Time 20m
Yield 15
Number Of Ingredients 6
Steps:
- Mix oats, coconut, and cocoa powder together in a bowl.
- Bring sugar, butter, and milk to a boil in saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture.
- Drop 15 spoonfuls of batter onto a sheet of waxed paper. Cool to room temperature before serving.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 37.7 g, Cholesterol 16.9 mg, Fat 8.6 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 5.5 g, Sodium 61.9 mg, Sugar 29 g
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