Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, macaroon-chocolate bars. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Flaky crescent dough goes sweet and simple in a chocolaty, nutty dessert bar. 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.
Macaroon-Chocolate Bars is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Macaroon-Chocolate Bars is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook macaroon-chocolate bars using 17 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Macaroon-Chocolate Bars:
- Make ready Crust
- Take 2 cup crushed chocolate sandwich cookies with white filling (about 20 cookies)
- Prepare 1/2 cup sugar
- Get 1/3 cup cocoa powder
- Prepare 1/3 cup butter (melted)
- Make ready 1 tsp vanilla
- Take Macaroon Top
- Take 2/3 cup all-purpose flour
- Take 1/3 cup sugar
- Take 1/4 tsp salt
- Make ready 2 33/50 cup flaked coconut
- Prepare 3 egg whites, lightly beaten
- Prepare 1/2 tsp vanilla
- Prepare Toppings
- Prepare 1/2 cup semisweet chocolate pieces
- Get 1 tsp coconut oil
- Make ready toasted almonds (optional)
These Coconut Macaroon Bars are just that. While these Chocolate Macaroon Bars qualify as cake, they're really more of a confection. Rich and gooey, they are so delicious and can easily become a must have for chocolate and coconut lovers. To make frosting, pulse semisweet chocolate in a food processor.
Instructions to make Macaroon-Chocolate Bars:
- 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.
Heat heavy cream until simmering; add to. Chocolate Macaroons Hot Chocolate Bars Chocolate Cookie Recipes Chocolate Roulade Lindt Chocolate Chocolate Crinkles Chocolate Drizzle Chocolate Frosting Yummy Treats. The more traditional Scottish macaroon bar recipe would have used potatoes, icing sugar, melted chocolate and toasted desiccated coconut and be eaten fresh. There is an example in the Maw. Jennie's Gluten Free, Non-GMO Coconut Macaroons have been proudly manufactured in the U.
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