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Macaroon cookie bars studded
with mini chocolate chips.
Mini
Chocolate Chip & Coconut Macaroon Bars
- 3 3/4 cups sweetened flaked
coconut
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 large egg whites
1 large egg, slightly beaten
1 teaspoon almond extract
1 cup miniature chocolate chips
- Heat oven to 350°F
(175°C). Lightly grease 9-inch square baking pan.
- Stir together coconut,
sugar, flour and salt in large bowl. Add egg whites, egg and
almond extract; stir until well blended. Stir in chocolate chips.
- Spread mixture into prepared
pan, covering all chocolate chips with coconut mixture.
- Bake 35 minutes or until
lightly browned. Remove from oven to wire rack. Cool completely
in pan on wire rack. Cover with foil; allow to stand at room
temperature about 8 hours or overnight. Cut into bars.
Makes 24 bars.
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