Chocolate Macaroon Bars

Chocolate and Coconut - What could be better??

• Ready In: 50 mins
• Yields: 48 bars

Ingredients

• BASE

• 3⁄4 cup unsalted butter
• 2  cups all-purpose flour
• 1⁄2 cup  packed light brown sugar
• 1⁄2 teaspoon sea salt
• 1 1⁄2 cups  semisweet chocolate chips

• TOPPING

• 4  large  egg whites
• 1  cup sugar
• 1  teaspoon vanilla
• 1⁄2 cup all-purpose flour
• 2 1⁄2 cups  sweetened long shred coconut

Directions

1. Preheat oven to 350°F.
2. For the base, cut butter into 1/2 -inch pieces. In a food processor, process all ingredientsuntil mixture begins to form small lumps.
3. You can also do this with your hands. Sprinkle mixture into a 9x13-inch baking pan and press evenlu into ther bottom of the pan.
4. Bake in the middle of the oven until golden, about 15-20 minutes.
5. While the base is baking, prepare the topping. As soon as the base comes out of the oven, sprinkle evenly with the chocolate chips.
6. When they melt, spread the chocolate out evenly with a spatula.
7. For the topping, Whisk together the egg whites, sugar and vanilla. Stir in the flour and coconut.
8. Drop small spoonfuls of the mixture onto chocolate and spread evenly with a fork.
9. Bake in the middle of the oven until the top is golden, about 30 minutes. Cool completely in pan and cut into 48 bars.
10. Store in airtight container for up to 5 days at room temperature. Freeze for longer storage.