These chocolate macaroon cookie bars have a cocoa-infused graham cracker crust topped with a sweetened condensed milk, coconut and miniature chocolate chips mixture.

Chocolate Macaroon Bars

1 1/4 cups graham cracker crumbs
1/3 cup granulated sugar
1/4 cup unsweetened baking cocoa
1/3 cup butter, melted
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
2 2/3 cups sweetened flaked coconut
2 cups fresh white bread crumbs (about 5 slices)
2 large eggs
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips

1. Heat oven to 350°F (175°C).
2. Stir together graham cracker crumbs, sugar, cocoa and butter in large bowl; press firmly onto bottom of ungreased 13 x 9 x 2-inch baking pan. Bake for 10 minutes.
3. Combine sweetened condensed milk, coconut, bread crumbs, eggs, vanilla and small chocolate chips in medium bowl; stir until blended. Spoon evenly over prepared crust.
4. Bake and additional 30 minutes or until lightly browned. Cool completely in pan on wire rack.
5. Cut into bars.

Makes about 36 bars.