Macaroon Madness Bars

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Macaroon Madness Bars feature a sweet and chewy coconut layer with a hint of chocolate and a pecan shortbread-like crust.

Prep Time20

Cook Time45

Cooling Time2

Total Time3 5

Course: Dessert

Cuisine: Universal

Keyword: coconut, dairy free dessert, dessert, gluten free dessert, macaroon, squares

Special Diet: Nut Free, Vegetarian

Servings:

Calories: 192kcal

1 cup all-purpose flour
1/2 cup pecan halves
2 Tablespoons brown sugar
1/4 teaspoon salt
4 Tablespoons cold unsalted butter cut into 1/4-inch pieces (use a dairy-free butter alternative to make these bars dairy-free)

1/2 cup brown sugar
1/4 cup light corn syrup or golden syrup
1 large egg
2 Tablespoons unsalted butter melted (use a dairy-free butter alternative to make these bars dairy-free)
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup unsweetened shredded coconut
1/4 cup chocolate chips optional (skip the chocolate or use dairy-free chocolate chips to make your bars dairy-free)
dark, milk, and/or white chocolate optional, for drizzling on top (skip the chocolate or use a dairy-free chocolate to make your bars dairy-free)

Heat the oven to 350°F. Prepare a 9x9" baking pan by lining it with parchment paper (cut the paper about 4 inches larger than the bottom of the pan, crease the paper where the edges of the pan will be, and cut vertical slits in each of the 4 corners of the paper).
Add 1 cup all-purpose flour, 1/2 cup pecan halves, 2 Tablespoons brown sugar, and 1/4 teaspoon salt to the bowl of a food processor or mini food processor. Process until the mixture resembles coarse sand. Add the cubed butter and pulse the food processor again, until the mixture resembles damp coarse sand.
Press the pecan mixture firmly into the parchment-lined baking pan, ensuring that the crust will be of even thickness and that it reaches into the corners. Bake the crust for about 20 minutes until it becomes fragrant and slightly browned.

While you're waiting for the crust to bake, start preparing the filling. Using a hand mixer or a stand mixer, beat together 1/2 cup brown sugar, 1/4 cup light corn syrup, 1 large egg, the melted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until the mixture appears pale and foamy. Fold in 1 cup unsweetened shredded coconut and 1/4 cup chocolate chips with a spatula.
Pour the coconut filling mixture onto the pre-cooked crust, smoothing the top and making sure the filling reaches the corners of the pan. Bake for 25-30 minutes, until the filling appears golden brown on top and the edges of the squares are set but the filling still jiggles when gently shaken. Set the pan on a cooling rack and cool completely to room temperature, about 2 hours. If you need your squares to cool faster, put the pan in the fridge for about an hour, or the freezer for 15-30 minutes.
If desired, melt about 2-4 Tablespoons of dark, milk, and/or white chocolate to drizzle over the top of your cooked squares (you can drizzle using a spoon or spatula, or, for the most control, use a squeeze bottle or piping bag). Let the chocolate set before cutting.
Carefully lift the parchment paper out of the pan and move to a cutting board. Cut the squares into your desired size using a large chef's knife. Serve at room temperature, keeping any leftovers in an airtight container or zipper bag in the fridge or freezer.