Chocolate-macaroon squares
36 Squares
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Butter; or margarine, cut up |
| ¾ | cup | Sugar |
| 1¼ | cup | Flour |
| 4 | larges | Egg whites |
| 1½ | teaspoon | Vanilla |
| 3 | cups | Coconut, shredded sweetened |
| 1½ | cup | Chocolate chips, semi-sweet |
| [ Sunset magazine, May 1991 ] | ||
Directions
In a food processor or with your fingers, whirl or rub butter, ¼ cup sugar, and 1 cup flour until dough begins to hold together. Presss evenly over bottom of a 9-inch square pan. Bake crust in a 350~ oven until golden, 10-15 minutes.
In a large bowl, beat egg whites until frothy. Add vanilla and remaining ½ cup sugar and ¼ cup flour; mix until smooth. Stir in coconut.
Sprinkle chocolate in an even layer over pastry. Spoon coconut mixture evenly over chocolate; use a spatula to cover chocolate completely.
Continue baking until macaroon topping is golden and slightly wet- looking, about 25 minutes.
Cool in pan on rack. Using a very sharp knife, cut into 1-½ inch squares.