Best 13 Macaroon Bars Recipes

CHOCOLATE MACAROON BARS

Steps:

• In a small bowl, combine the wafer crumbs, confectioners' sugar and butter; press into a greased 13-in. x 9-in. baking pan. In a large bowl, combine the milk, coconut and almonds. Drop by spoonfuls over crust; spread evenly., Bake at 350° for 20-25 minutes or until edges begin to brown. Cool completely on a wire rack. In a microwave-safe bowl, melt chips and cream; stir until smooth. Drizzle over top. Refrigerate until firm. Cut into bars.

CHOCOLATE CHUNK MACAROON BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, mix cookie mix, softened butter, water and egg until soft dough forms. Spread dough evenly in bottom of pan. Bake 15 minutes.
• In medium bowl, mix coconut and sweetened condensed milk. Carefully spoon and spread coconut mixture evenly over partially baked base. Bake 17 to 20 minutes or until coconut is lightly browned. Cool completely, about 2 hours.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 1 hour or until chocolate is set. To serve, cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

FUDGY MACAROON BARS

Steps:

• In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. Stir in the sugar, flour, salt, vanilla and eggs. Spread half of the batter into a greased 13x9-in. baking pan. , In a large bowl, combine the filling ingredients. Spoon over chocolate layer. Carefully spread remaining chocolate mixture over filling. , Bake at 350° for 35-40 minutes or until the sides pull away from the pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread evenly over filling. Sprinkle with walnuts. Cool completely before cutting.

MACAROON BARS (LEES VERSION)

Steps:

• Boil potato until soft; drain and mash well. I know it seem a very small amount but it is all you need (promise). Cool this slightly.
• Gradually start to add and mix the icing sugar until it becomes very stiff and hard to mix any more. (You may need less or more than in ingredient list; it depends on the potato).
• It is ready when you can roll a ball of it in your hands and it is only slightly sticky.
• Have a grease proof or silicone sheet on your work surface (or dust with icing sugar).
• Cover your hand with icing sugar to prevent sticking.
• Take enough of the mixture to make a thin sausage about 2 or 3" in length.
• Place onto the paper. These may not always look staight; it does not matter.
• Continue until all the mixture has gone.
• Your first ones should now be set (be able to pick up, quite stiff).
• Next step is to have a bowl of the melted chocolate and a bowl of coconut ready (side by side is easiest for the dipping).
• Now take each piece and dip into chocolate and then roll in the coconut and place back onto the sheet to dry.
• Enjoy.
• Noone ever believes that this sweet is made with potato and tastes like heaven.
• I have used chopped nuts to cover, as a change from coconut, and this worked well.

CHOCOLATE MACAROON BARS

Steps:

• Preheat oven to 350°F.
• In a bowl whisk together whites, sugar, and vanilla until combined well and stir in flour and coconut. Sprinkle chocolate chips evenly over hot shortbread. Let chips melt and spread evenly over shortbread. Drop small spoonfuls of coconut mixture onto chocolate and with a fork spread evenly. Bake in middle of oven until top is golden, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.

PINEAPPLE MACAROON BARS

Steps:

• Preheat oven to 350 degrees.
• Stir together flour, brown sugar and salt; then cut in the butter - either with two knives or a pastry cutter. (Don't let the butter get too warm.).
• Once the flour/butter mixture gets crumbly, pour it into a 9" x 13" pan and press it inches.
• Bake for 15 minutes, then remove pan from oven and let it cool some.
• In the mean time, combine 1/2 cup sugar and cornstarch in a pot.
• Add pineapple and egg yolks and stir.
• Cook and stir over medium heat until the mixture gets thick and boils slightly.
• Remove from heat and spread on top of the baked crust.
• If you're a multi-tasker, you may be able to work on the coconut mixture in between stirs of the pineapple sauce. Otherwise, do it after.
• In a medium bowl, combine coconut, remaining 1/2 cup sugar, flour and salt.
• Add the egg whites, egg and vanilla extract. (You could substitute almond extract).
• Drop dallops of the coconut mixture and spread evenly over the pineapple mixture.
• Return pan to the oven and bake an additional 30 to 35 minutes, or until lightly browned on top of coconut.
• Cool in pan, then cut into bars. (I couldn't wait, and ended up burning my mouth on the pineapple mixture.).
• Store in a covered container.

MACAROON COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In large bowl, mix together the cake mix, butter and 1 egg. Mixture will be crumbly. Press into the prepared pan.
• In another bowl, mix together the sweetened condensed milk, vanilla and 1 egg until smooth. Stir in 1 cup of the coconut and pecans. Spread the mixture evenly over the prepared crust. Sprinkle remaining 1/4 cup coconut over top.
• Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Cool on a wire rack before cutting into bars.

TEQUILA-LIME-COCONUT MACAROON BARS

Steps:

• Preheat oven to 350°F Line bottom and sides of a 13 x 9-inch pan with heavy-duty aluminum foil, allowing 2 inches to extend over sides; lightly grease foil.
• Stir together 1 3/4 cups flour and 1/2 cup sugar. Cut in butter with a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
• Bake at 350F for 20 to 23 minutes or until lightly browned.
• Meanwhile, whisk eggs in a medium bowl until smooth; whisk in coconut, lime zest and juice and tequila and remaining 1 1/2 cups sugar. Stir together baking powder, salt and remaining 1/4 cup flour; whisk into egg mixture. Pour over hot crust.
• Bake at 350F for 25 minutes or until filling is set. Let cool 1 hour on a wire rack. Lift from pan, using foil sides as handles,.
• Remove foil, and cut into bars,
• Garnish, if desired.

MACAROON COOKIE BARS

Steps:

• Combine cake mix, butter or margarine and 1 egg on high speed of mixer until crumbly.
• Press into greased 13x9 pan.
• Set aside.
• Mix together, milk, vanilla and remaining egg well.
• Stir in 1 cup coconut and nuts.
• Pour over chocolate crust. Spread evenly.
• Top with 1/4 cup coconut.
• Bake 350° for 30-40 minutes.
• Middle of pan may still be loose but will settle on cooling.

MACAROON BARS

Steps:

• Finely shred or grate the coconut, and then toast it until brown it in the oven.
• With an electric mixer, beat the potato and then add the confectioners’ sugar; mix thoroughly.
• Add ¾ of the toasted coconut and mix thoroughly again.
• Shape into rectangles and coat with melted chocolate.
• While the chocolate is still in liquid form, sprinkle the remaining toasted coconut on top.
• Allow to cool thoroughly, cut into bars, and store in a tightly covered container at room temperature.

TEQUILA-LIME-COCONUT MACAROON BARS RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 inches to extend over sides; lightly grease foil. Stir together 1 3/4 cups flour and 1/2 cup sugar. Cut in butter with a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan. Bake at 350° for 20 to 23 minutes or until lightly browned. Meanwhile, whisk eggs in a medium bowl until smooth; whisk in coconut, next 3 ingredients, and remaining 1 1/2 cups sugar. Stir together baking powder, salt, and remaining 1/4 cup flour; whisk into egg mixture. Pour over hot crust. Bake at 350° for 25 minutes or until filling is set. Let cool 1 hour on a wire rack. Lift from pan, using foil sides as handles. Remove foil, and cut into bars. Garnish, if desired.

MACAROON COOKIE BARS

Steps:

• 1. Preheat oven to 350 degrees. Spray 9x13 inch pan with non-stick cooking spray.
• 2. Mix together cake mix, butter and 1 egg. Spread and press into bottom of pan.
• 3. In a separate bowl, mix together sweetened condensed milk, almond extract and 1 egg. Stir in 1 cup of the coconut and walnuts. Pour and spread mixture evenly over the crust. Sprinkle remaining coconut (1/2 cup) over top.
• 4. Bake for 30-35 minutes or until golden brown. Cool before slicing into bars.

CHOCOLATE MACAROON BARS

Steps:

• 1. step 1 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. step 2 In large bowl, whisk together egg whites and sugar until combined well. Stir in flour and coconut. step 3 Sprinkle chopped chocolate evenly over the hot crust. Allow it to melt; spread evenly with spatula. Drop small spoonfuls of coconut mixture onto chocolate; spread gently. step 4 Bake 25-30 minutes or until top is golden. Cool completely in pan. Cut into 24 bars. Store cookies up to 5 days, covered, at room temperature.