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Epicurious
March 2001

Coconut Macaroon Bars

These sweet treats can be made two days in advance. Just store them in an airtight container in the refrigerator.

Recipe information

  • Yield

    Makes 24 bars

Ingredients

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

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

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