Tony Claxton's Recipes
Chocolate Coconut Macaroon Bars		    

If you want you can reserve some of the chocolate chips and sprinkle them on top and lightly press down immediately after removing pan from the oven. The bars will be much easier to cut if you wait the 8 hours to let them set up.

                                   

Ingredients
3 3/4 C (10 oz) - Sweetened Flaked Coconut
3/4 C - Sugar
1/4 C - Flour
3 - Egg Whites
1 - Egg
1 t - Almond Extract
1/4 t - Salt
1 C - Mini Chocolate Chips


Instructions
  • Preheat oven to 350°F
  • Grease 9-inch square baking pan
  • Combine coconut, sugar and flour with a rubber spatula in large bowl
  • Lightly beat together egg whites, egg, almond extract and salt
  • Add egg mixture to coconut mixture, folding until well blended
  • Stir in chocolate chips
  • Spread dough evenly into pan
  • Bake 35 minutes or until lightly browned
  • Cool completely on rack then cover and allow to stand about 8 hours or overnight
  • Cut into bars. (4x6=24 bars is about the 'right' size)


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