Chocolate Macaroon Layered Bars

This was fantastic..easy to make and such a joy to share with friends and family.
I love these bars and have made them a lot lately. My mother in law in diabetic and so I replaced the semi sweet chocolate and coconut with diabetic chocolate and unsweetened coconut and she loves them so much that when I know she is coming I make them for her.

Makes About 2 dozen bars.



Base Layer of the Macaroon

  • 3/4 cup (1-1/2 sticks) unsalted butter, cut into 1/2 inch chunks
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt

Chocolate Layer

  • 10 ounces semi-sweet chocolate chips


  • 4 egg whites
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 bag (7 ounces) sweetened flaked coconut


  1. Preheat oven to 350°F.
  2. In food processor, pulse butter, flour, sugar and salt until mixture begins to form small lumps. Transfer mixture into a 13 x 9 in. pan; press evenly onto the bottom. Bake 15-17 minutes or until just golden. While crust is baking, prepare topping.
  3. Sprinkle chopped chocolate evenly over the hot crust. Allow it to melt; spread evenly with spatula.
    The Topping -(prepare while the bottom layer is in the oven baking)
  4. In large bowl, whisk together egg whites and sugar until combined well. Stir in flour and coconut.
  5. Drop small spoonfuls of coconut mixture onto chocolate layer; spread gently.
  6. Bake 25-30 minutes or until top is golden. Cool completely in pan. Cut into bars. Can bestore up to 5 days, covered, at room temperature.
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