Name: Coconut Macaroon Bars
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

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

Preparation

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.

TagsBar Cookie Cookie Dessert Coconut Fruit Easy Baking Food Processor Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes