Macaroon Cookie Bars Recipes

MACAROON BARS

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.

MACAROON MADNESS BARS

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.

MACAROON COOKIE BARS

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.

COCONUT MACAROON BARS

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

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.

CHOCOLATE CHUNK MACAROON BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, mix cookie mix, softened butter, water and egg until soft dough forms. Spread dough evenly in bottom of pan. Bake 15 minutes.
• In medium bowl, mix coconut and sweetened condensed milk. Carefully spoon and spread coconut mixture evenly over partially baked base. Bake 17 to 20 minutes or until coconut is lightly browned. Cool completely, about 2 hours.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 1 hour or until chocolate is set. To serve, cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

CHOCOLATE MACAROON BARS

Steps:

• Make shortbread base
• Preheat the oven to 350°F. Place the rack in the middle of the oven.
• Cut the butter into 1/2-inch pieces. In a food processor, process the butter, flour, sugar, and salt until mixture begins to form small lumps. Sprinkle the mixture into a 13 by 9-inch baking pan, and with a metal spatula, press evenly onto bottom. Bake the shortbread until golden, about 20 minutes.
• Make Topping
• In a bowl, whisk together the whites, sugar, and vanilla until combined well and stir in the flour and coconut.
• Sprinkle the chocolate chips evenly over the hot shortbread. Let chips melt and spread evenly over shortbread base. Drop small spoonfuls of coconut mixture onto the chocolate and spread evenly with a fork. Bake until top is golden, about 30 minutes. Cool completely in pan and cut into 24 bars.
• Do ahead
• The BAR COOKIES keep, covered, 5 days at room temperature.