I was in a bit of a hurry when I started making these, so I just used a Keebler’s shortbread pie crust instead of my own recipe. I can tell you it turned out just as delicious, so don’t be afraid to save time there and use whatever you have at hand. Of course, if you make your own, it’s easier to double the ingredients and make more bars… You’re going to want as many as possible, haha!
Here’s what our friends over at Add A Pinch have said about this recipe:
Macaroons—-be still my heart. I love these! I have never had them in bars. AWESOME!
This is a fantastic twist on macaroons!
This is so much easier than making regular macaroons! The coconut gives these bars a wonderful, tropical flavor, and the egg whites make these airy and fluffy.
your favorite shortbread crust recipe, or Keebler’s Ready Crust
2 egg whites
1 (14-ounce) package flaked coconut
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
pinch of salt
¼ cup caramel sauce, optional
¼ cup chocolate chips, melted, optional
Preheat oven to 350º F. Make your shortbread crust recipe and press into a 9×13 rimmed baking pan. Bake for about 12-15 minutes, until golden brown. Remove from the oven. Reduce oven temperature to 325º F. (If using store-bought shortbread crust, follow the package instructions to see if pre-baking is needed.)
Beat egg whites on high speed until fluffy. Reduce speed and stir in coconut, condensed milk vanilla and pinch of salt. Spread onto baked crust and bake for approximately 10-12 minutes or until set and coconut begins to turn light brown. Remove from oven. Drizzle with melted chocolate and caramel sauce.
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Quick tip: Crumble some of these bars on top of vanilla ice cream – it’s pure heaven!
Thank you to Add A Pinch for this delicious recipe!