Chewy coconut macaroon bars baked with milk chocolate Mini Kisses and toasted until lightly golden. Let the pan stand for several hours before slicing. Makes about 24 bars.
Coconut macaroon batter bakes around milk chocolate Mini Kisses for chewy, golden bars. A long rest after cooling helps the bars set before slicing.
Helpful Tips
- Cover the chocolate pieces fully with the coconut mixture before baking.
- Let the pan stand at room temperature for about 8 hours or overnight before cutting.
- For the variation, leave the Mini Kisses out of the batter and press chocolate pieces onto the bars right after baking.
THE RECIPE
Mini Kisses Coconut Macaroon Bars
Prep15 min
Bake35 min
TotalAbout 8 hr 50 min
YieldAbout 24 bars
Ingredients
Instructions
- Heat the oven to 350°F (175°C). Lightly grease a 9-inch square baking pan.
- Stir together the coconut, sugar, flour, and salt in a large bowl. Add the egg whites, beaten whole egg, and almond extract; stir until well blended. Stir in the Mini Kisses. Spread the mixture in the prepared pan, covering all the chocolate pieces with the coconut mixture.
- Bake for about 35 minutes, or until lightly browned. Cool completely in the pan on a wire rack. Cover with foil and let stand at room temperature for about 8 hours or overnight. Cut into bars.
Frequently Asked Questions
Can I put the chocolate pieces on top instead?
Yes. Omit the Mini Kisses from the batter and press the desired number onto the bars immediately after baking.
How long should the bars rest before slicing?
After cooling completely, cover the pan and let it stand at room temperature for about 8 hours or overnight.
Recipe adapted from the vintage cookbook page supplied by the site owner; wording clarified for readability with AI assistance. Featured image: AI-generated food photography.