Macaroon Bars

By Late2Serenity

If you don't want to end up with 5 extra egg yolks, you can make the topping with 1/4 cup meringue powder mixed with a scant 1/2 cup water. If you make this substitution, omit the cream of tartar in the ingredients list.

Ingredients

• CRUST
• 2 cups (8 1/2 ounces) All-Purpose Flour
• 1 cup (3 ounces) almond flour or pecan meal, or 1/2 cup almond flour and 1/2 cup coconut milk powder
• 1/4 cup (1 3/4 ounces) sugar
• 1 teaspoon salt
• 1 1/4 cups (2 1/2 sticks, 10 ounces) unsalted butter or vegetable shortening
• 2 tablespoons (1 ounce) water
• TOPPING
• 5 large egg whites
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 1/4 cups (8 3/4 ounces) sugar
• 2 teaspoons vanilla 1/4 teaspoon coconut flavoring (optional)
• 1 cup (3 ounces) almond flour
• 2 cups (8 ounces) unsweetened or toasted coconut*
• 2 cups (12 ounces) chocolate chips or bittersweet chocolate chunks (reserve some for garnish)
• 1 1/2 cups (6 ounces) chopped, lightly toasted almonds or pecans (reserve some for garnish)
• 1/2 cup unsweetened coconut flakes for garnish (optional)

Details

Servings 24
Adapted from kingarthurflour.com

Preparation

Step 1

For the crust: Lightly grease a 9 x 13-inch pan. Preheat your oven to 375F. Whisk together the all-purpose flour, nut flour, coconut milk powder if using, sugar and salt. Cut in the butter or vegetable shortening. Add the water a bit at a time, mixing until the mixture will hold together when squeezed, but is still crumbly. Scatter over the bottom of the pan. Press into an even layer across the bottom and about 1 inch up the sides. Bake for 15 to 18 minutes, until set. Remove from the oven and reduce the temperature to 325F.

For the topping: Beat the egg whites or meringue powder and water until foamy, and then add the cream of tartar and salt. Beat until mixture starts to form peaks. Beat in the sugar, a bit at a time, then add the vanilla, and beat until the mixture is shiny. Fold in the nut flour, coconut, and about 3/4 of the chocolate and nuts. Spread over the crust and sprinkle with the reserved chocolate and nuts. Bake at 325F for 40 to 45 minutes until browned and crisp. Cool completely before cutting into bars.