FUDGY MACAROON BARS
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
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
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
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.
CHOCOLATE MACAROON BARS
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
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)
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
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.
MACAROON BARS
Make and share this Macaroon Bars recipe from Food.com.
Provided by Millereg
Categories Bar Cookie
Time 50m
Yield 8 bars, 8 serving(s)
Number Of Ingredients 4
Steps:
- Finely shred or grate the coconut, and then toast it until brown it in the oven.
- With an electric mixer, beat the potato and then add the confectioners sugar; mix thoroughly.
- Add ¾ of the toasted coconut and mix thoroughly again.
- Shape into rectangles and coat with melted chocolate.
- While the chocolate is still in liquid form, sprinkle the remaining toasted coconut on top.
- Allow to cool thoroughly, cut into bars, and store in a tightly covered container at room temperature.
MACAROON MADNESS BARS
Easy to make with a shortbread crust and a butterscotch coconut filling these please kids and adults alike.
Provided by Steve P.
Categories Bar Cookie
Time 1h
Yield 64 Bars, 32 serving(s)
Number Of Ingredients 11
Steps:
- Prepare Crust: Preheat oven to 375°F.
- Grease 8x8-inch or 9x9-inch metal baking pan.
- Line pan with foil; grease foil.
- With fingertips, mix flour, brown sugar, and margarine or butter in prepared pan until soft dough forms.
- Press dough firmly onto bottom of pan.
- Bake Crust 15 to 20 minutes, until lightly browned.
- Meanwhile, prepare Pecan-Butterscotch Filling: In large bowl, with wire whisk or fork, beat eggs with brown sugar, flour, vanilla, and salt just until blended.
- Stir in pecans, coconut, and butterscotch chips.
- Pour filling over warm Crust.
- Bake 20 to 25 minutes, until lightly browned around the edges and filling is set.
- Cool completely in pan on wire rack.
- Cover and refrigerate at least 5 hours or overnight for easier cutting.
- When cold, transfer with foil to cutting board.
- Cut into 8 strips, then cut each strip crosswise into 8 squares.
Nutrition Facts : Calories 126.7, Fat 6.8, SaturatedFat 2.6, Cholesterol 11.6, Sodium 56.9, Carbohydrate 15.8, Fiber 0.6, Sugar 11.9, Protein 1.4
CHOCOLATE MACAROON BARS
Categories Cookies Chocolate Fruit Dessert Bake Vegetarian Kid-Friendly Quick & Easy Coconut Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a bowl whisk together whites, sugar, and vanilla until combined well and stir in flour and coconut. Sprinkle chocolate chips evenly over hot shortbread. Let chips melt and spread evenly over shortbread. Drop small spoonfuls of coconut mixture onto chocolate and with a fork spread evenly. Bake in middle of oven until top is golden, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.
COCONUT MACAROON BARS
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
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
MACAROON BARS
This is a recipe that uses refrigerated crescent rolls and is very easy and quick to make!! This only takes about 5 minutes and 4 ingredients to put together.
Provided by Trisha W
Categories Dessert
Time 34m
Yield 3 dozen
Number Of Ingredients 4
Steps:
- Sprinkle 1 1/2 cups of the coconut, into a well greased 13x9x2" baking pan.
- Combine the milk and almond extract and drizzle half of it over the coconut in the bottom of the pan.
- Open the crescent rolls and lay them flat, in a single layer over the coconut.
- Drizzle the rest of the milk mixture over the rolls and then sprinkle them with the rest of the coconut.
- Bake at 350*F for 30-35 minutes or until golden brown.
- Cool completely before cutting and store in the refrigerator.
Nutrition Facts : Calories 1040.8, Fat 42.1, SaturatedFat 31.3, Cholesterol 82.8, Sodium 785.4, Carbohydrate 149.6, Fiber 6.2, Sugar 110.1, Protein 20.3
COCONUT MACAROON BARS
Provided by Ila Walrath
Categories Food Processor Dessert Bake Coconut Bon Appétit Ohio
Yield Makes 24 bars
Number Of Ingredients 10
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.
MACAROON COOKIE BARS
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
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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