Coconut Macaroon Bars Recipes

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FIRST-PLACE COCONUT MACAROONS



First-Place Coconut Macaroons image

These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 6

1-1/3 cups sweetened shredded coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 large egg whites, room temperature
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

FUDGY MACAROON BARS



Fudgy Macaroon Bars image

Anyone with a sweet tooth will make a beeline for my dessert tray when these rich squares show up. They're attractive on the platter and delectable with fudge and coconut. -Beverly Zdurne, East Lansing, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 15

4 ounces unsweetened chocolate
1 cup butter
2 cups sugar
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
3 large eggs, lightly beaten
FILLING:
3 cups sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
TOPPING:
1 cup semisweet chocolate chips
1/2 cup chopped walnuts

Steps:

  • In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. Stir in the sugar, flour, salt, vanilla and eggs. Spread half of the batter into a greased 13x9-in. baking pan. , In a large bowl, combine the filling ingredients. Spoon over chocolate layer. Carefully spread remaining chocolate mixture over filling. , Bake at 350° for 35-40 minutes or until the sides pull away from the pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread evenly over filling. Sprinkle with walnuts. Cool completely before cutting.

Nutrition Facts : Calories 219 calories, Fat 12g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 108mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

MACAROON BARS



Macaroon Bars image

Guests will never recognize the refrigerated crescent roll dough that goes into these almond-flavored bars. You can assemble these chewy coconut treats in no time. -Carolyn Kyzer, Alexander, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 4

3-1/4 cups sweetened shredded coconut, divided
1 can (14 ounces) sweetened condensed milk
1 teaspoon almond extract
1 tube (8 ounces) refrigerated crescent rolls

Steps:

  • Sprinkle 1-1/2 cups coconut into a well-greased 13x9-in. baking pan. Combine milk and extract; drizzle half over the coconut. Unroll crescent dough into one long rectangle; seal seams and perforations. Place in pan. Drizzle with remaining milk mixture; sprinkle with remaining coconut. , Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack before cutting. Store in the refrigerator.

Nutrition Facts : Calories 103 calories, Fat 5g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 85mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

COCONUT MACAROON BARS



Coconut Macaroon Bars image

This is much simpler than trying to do individual macaroons and very tasty. I decided to try this recipe because I had lots of coconut and needed to make bars for a sale.

Provided by Myrna B.

Categories     Bar Cookie

Time 35m

Yield 24 bars

Number Of Ingredients 8

3 3/4 cups sweetened flaked coconut
3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 egg whites
1 whole egg, slightly beaten
1 teaspoon almond extract
1 cup milk chocolate pieces (Mini Hershey Kisses)

Steps:

  • Heat oven to 350 degrees F. Lightly grease 9-inch square pan.
  • Stir together coconut, sugar, flour, and salt in large bowl. Add egg whites, whole egg, and almond extract; stir until well blended. Stir in chocolate pieces. Spread mixture into prepared pan, covering all chocolate pieces with coconut mixture. Bake 20 to 25 minutes or until lightly browned. Cover with foil; allow to stand at room temperature about 8 hours or overnight. Cut into bars.
  • VARIATION: Omit chocolate pieces in batter. Immediately after removing pan from oven, place desired number of chocolate pieces on top, pressing down lightly. Cool completely. Cut into bars.

Nutrition Facts : Calories 113.8, Fat 5.7, SaturatedFat 4.8, Cholesterol 9.1, Sodium 73, Carbohydrate 14.9, Fiber 0.7, Sugar 13.2, Protein 1.4

COCONUT MACAROON BARS



Coconut Macaroon Bars image

Provided by Ila Walrath

Categories     Food Processor     Dessert     Bake     Coconut     Bon Appétit     Ohio

Yield Makes 24 bars

Number Of Ingredients 10

Nonstick vegetable oil spray
1 1/4 cups plus 2 tablespoons all purpose flour
1 1/3 cups sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced
1 large egg yolk plus 3 large eggs
1 tablespoon whipping cream
1/4 cup (1/2 stick) unsalted butter, melted, cooled
2 teaspoons vanilla extract
1 7-ounce package sweetened flaked coconut

Steps:

  • Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Blend 1 1/4 cups flour, 1/3 cup sugar and 1/2 teaspoon salt in processor. Add diced butter and process, using on/off turns, until mixture resembles coarse meal. Add 1 egg yolk and cream; blend until dough comes together in clumps. Press dough evenly over bottom of prepared pan. Bake crust until pale golden, about 15 minutes. Transfer to rack. Maintain oven temperature.
  • Beat 2 tablespoons flour, 1 cup sugar, 1/4 teaspoon salt, 3 eggs, melted butter and vanilla in medium bowl to blend. Beat in coconut. Pour filling over crust.
  • Bake dessert until golden brown on top and set in center, about 25 minutes. Cool in pan. Cut around pan sides to loosen edges. Cut into 24 bars.

CHOCOLATE MACAROON BARS



Chocolate Macaroon Bars image

Here's a nice Christmas treat that takes very little effort. The classic combination of chocolate and coconut is timeless.-Loraine Meyer, Bend, Oregon

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 8

2 cups chocolate wafer crumbs
6 tablespoons confectioners' sugar
1/2 cup butter, melted
1 can (14 ounces) sweetened condensed milk
3-3/4 cups sweetened shredded coconut
1 cup sliced almonds, toasted
1-1/2 cups semisweet chocolate chips
1/3 cup heavy whipping cream

Steps:

  • In a small bowl, combine the wafer crumbs, confectioners' sugar and butter; press into a greased 13-in. x 9-in. baking pan. In a large bowl, combine the milk, coconut and almonds. Drop by spoonfuls over crust; spread evenly., Bake at 350° for 20-25 minutes or until edges begin to brown. Cool completely on a wire rack. In a microwave-safe bowl, melt chips and cream; stir until smooth. Drizzle over top. Refrigerate until firm. Cut into bars.

Nutrition Facts : Calories 146 calories, Fat 9g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 71mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

MACAROON BARS (LEES VERSION)



Macaroon Bars (Lees Version) image

Lees is a traditional Scottish company that makes great sweets (candy) that even adults still can not resist. This is an accurate copy for macaroon bars. They are very sweet and delicious. Easy recipe to make and your friends will never believe the mystery ingredient.

Provided by bevs kitchen

Categories     Scottish

Time 25m

Yield 24 serving(s)

Number Of Ingredients 4

4 ounces mashed potatoes, cold
16 ounces icing sugar (approx)
8 ounces dark chocolate chips (approx)
4 ounces desiccated coconut (approx)

Steps:

  • Boil potato until soft; drain and mash well. I know it seem a very small amount but it is all you need (promise). Cool this slightly.
  • Gradually start to add and mix the icing sugar until it becomes very stiff and hard to mix any more. (You may need less or more than in ingredient list; it depends on the potato).
  • It is ready when you can roll a ball of it in your hands and it is only slightly sticky.
  • Have a grease proof or silicone sheet on your work surface (or dust with icing sugar).
  • Cover your hand with icing sugar to prevent sticking.
  • Take enough of the mixture to make a thin sausage about 2 or 3" in length.
  • Place onto the paper. These may not always look staight; it does not matter.
  • Continue until all the mixture has gone.
  • Your first ones should now be set (be able to pick up, quite stiff).
  • Next step is to have a bowl of the melted chocolate and a bowl of coconut ready (side by side is easiest for the dipping).
  • Now take each piece and dip into chocolate and then roll in the coconut and place back onto the sheet to dry.
  • Enjoy.
  • Noone ever believes that this sweet is made with potato and tastes like heaven.
  • I have used chopped nuts to cover, as a change from coconut, and this worked well.

TEQUILA-LIME-COCONUT MACAROON BARS



Tequila-Lime-Coconut Macaroon Bars image

From Southern Living magazine, April 2011. I've not tried this recipe, but it sounds really good. NOTE: This recipe has quite a bit of sugar in it, so for my family, I would personally experiment with it using Splenda to cut the sugar for a diabetic dessert. I would also use gluten-free AP flour.

Provided by kitty.rock

Categories     Bar Cookie

Time 1h10m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour, divided
2 cups sugar, divided
1/2 cup cold butter, cut into pieces
4 large eggs
1 1/2 cups sweetened flaked coconut
1 teaspoon lime zest
1/3 cup fresh lime juice
3 tablespoons tequila
1/2 teaspoon baking powder
1/4 teaspoon salt
powdered sugar, lime rind curls

Steps:

  • Preheat oven to 350°F Line bottom and sides of a 13 x 9-inch pan with heavy-duty aluminum foil, allowing 2 inches to extend over sides; lightly grease foil.
  • Stir together 1 3/4 cups flour and 1/2 cup sugar. Cut in butter with a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
  • Bake at 350F for 20 to 23 minutes or until lightly browned.
  • Meanwhile, whisk eggs in a medium bowl until smooth; whisk in coconut, lime zest and juice and tequila and remaining 1 1/2 cups sugar. Stir together baking powder, salt and remaining 1/4 cup flour; whisk into egg mixture. Pour over hot crust.
  • Bake at 350F for 25 minutes or until filling is set. Let cool 1 hour on a wire rack. Lift from pan, using foil sides as handles,.
  • Remove foil, and cut into bars,
  • Garnish, if desired.

MACAROON COOKIE BARS



Macaroon Cookie Bars image

Make and share this Macaroon Cookie Bars recipe from Food.com.

Provided by LAURIE

Categories     Bar Cookie

Time 50m

Yield 1 13x9 pan

Number Of Ingredients 7

1 (18 1/2 ounce) package dark chocolate cake mix
1/3 cup butter or 1/3 cup margarine, softened
2 large eggs
1 (14 ounce) can sweetened condensed milk
1 1/4 cups coconut, divided
1 cup chopped nuts
1 teaspoon vanilla

Steps:

  • Combine cake mix, butter or margarine and 1 egg on high speed of mixer until crumbly.
  • Press into greased 13x9 pan.
  • Set aside.
  • Mix together, milk, vanilla and remaining egg well.
  • Stir in 1 cup coconut and nuts.
  • Pour over chocolate crust. Spread evenly.
  • Top with 1/4 cup coconut.
  • Bake 350° for 30-40 minutes.
  • Middle of pan may still be loose but will settle on cooling.

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