Macaroon-Chocolate Bars. Flaky crescent dough goes sweet and simple in a chocolaty, nutty dessert bar. MORE+ LESS 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.
Moist and chewy, their chocolate flavor is rich and satisfying and goes so well with the. Original recipe by L'École Valrhona Pastry Chef Sarah Tibbetts. 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. You can have Macaroon-Chocolate Bars using 17 ingredients and 7 steps. Here is how you cook that.
Ingredients of Macaroon-Chocolate Bars
- It’s of Crust.
- It’s 2 cup of crushed chocolate sandwich cookies with white filling (about 20 cookies).
- It’s 1/2 cup of sugar.
- Prepare 1/3 cup of cocoa powder.
- You need 1/3 cup of butter (melted).
- Prepare 1 tsp of vanilla.
- It’s of Macaroon Top.
- Prepare 2/3 cup of all-purpose flour.
- You need 1/3 cup of sugar.
- It’s 1/4 tsp of salt.
- Prepare 2 33/50 cup of flaked coconut.
- It’s 3 of egg whites, lightly beaten.
- You need 1/2 tsp of vanilla.
- Prepare of Toppings.
- It’s 1/2 cup of semisweet chocolate pieces.
- You need 1 tsp of coconut oil.
- It’s of toasted almonds (optional).
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. These Coconut Macaroon Bars are just that. Next time I will probably add mini chocolate chips to the cake mixture to add a little more to it.
Macaroon-Chocolate Bars step by step
- 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..
I made these bars to take to my mother-in-law's this past weekend for lunch. The bars that were so chewy, when you pulled them apart it was almost like marshmallow (or something else sticky, yeah) gooeyness. Why can't those identical things be created in a kitchen? These Double Chocolate Macaroons by Rachel Conners are some serious chocolate goodness. This coconut macaroon is irresistibly Triple Chocolate Chip Cookie Bars, with Homemade Caramel, and a Triple Chocolate Swirled Layer.