Oh, that classic Almond Joy vs. Mounds dilemma … whether to go dark chocolate or milk chocolate with nuts. These bar cookies inspired by those sibling candy bars let you have it your way, or both ways.
We created a basic macaroon cookie baked into bar form, then topped it how you want.
Macaroon Bars
Start to finish: 45 minutes; Servings: 24
14 ounces sweetened shredded coconut
2/3 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon kosher salt
4 egg whites
1 teaspoon vanilla extract
1/2 cup milk or dark chocolate bits
Whole toasted almonds
Heat the oven to 350 degrees. Coat a 9-by-9 pan with cooking spray. In a medium bowl, combine the coconut, sugar, flour and salt. Add the egg whites and vanilla, mix until thoroughly combined. Press into the prepared pan and bake for 20 to 25 minutes, or until set up and light golden brown. Allow to cool.
Place the chocolate bits in a microwave-safe bowl and microwave on high in 15 second intervals, stirring in between, until melted and smooth. Drizzle the melted chocolate over the bars, then gently press the almonds into the surface, if using. Allow the chocolate to set before cutting. Store in an airtight container at room temperature for up to a week.
