Ingredients :
- Crust
- 2 cup crushed chocolate sandwich cookies with white filling (about 20 cookies)
- 1/2 cup sugar
- 1/3 cup cocoa powder
- 1/3 cup butter (melted)
- 1 tsp vanilla
- Macaroon Top
- 2/3 cup all-purpose flour
- 1/3 cup sugar
- 1/4 tsp salt
- 2 33/50 cup flaked coconut
- 3 egg whites, lightly beaten
- 1/2 tsp vanilla
- Toppings
- 1/2 cup semisweet chocolate pieces
- 1 tsp coconut oil
- toasted almonds (optional)
Method :
- Preheat oven to 350°F. Line a 13x9x2 pan with foil extending foil over sides. Lightly grease foil and set aside.
- In a food processor, pulse cookies, sugar, and cocoa powder until fine crumbs. Place in a large bowl and stir in melted butter and vanilla until combined. Firmly press cookie mixture into prepared pan. Bake for 8 minutes.
- While the crust bakes, combine flour, sugar, salt. Stir in flaked coconut. Stir in egg whites and vanilla until combined. Spoon coconut mixture over warm crust. Using a fork, carefully press coconut mixture to edges of pan.
- Bake for 25 minutes or until macaroon layer is set and lightly browned. Cool in pan on a wire rack.
- In a small saucepan, combine chocolate chips and coconut oil over low heat, stirring until melted. Drizzle over bars. Chill about 30 minutes or until chocolate is set.
- Using edges of foil, lift out of pan and cut into 24 bars. Cut each bar diagonally to make 48 triangles. If desired place almonds on top.
- To store: place bars between sheets of wax paper in an airtight container, cover. Store at room temp for 3 days or freeze for up to 3 months.
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