Coconut Macaroon Cookie Bars

Coconut Macaroon Cookie Bars

Servings: 24 Prep: 30 Minutes Cook Time: 40-50 Minutes


For the Cookie Layer:

Nonstick vegetable oil spray

1 1/4 Cups All Purpose Flour

1/2 Cup Sugar

1/2 Tsp Salt

10 Tbsp Chilled Unsalted Butter, cut into 1/2 cubes

1 Large Egg Yolk

1 Tbsp Heavy Cream

1 Tbsp Pure Cookie Vanilla Extract

For the Coconut Layer:

1 1/2  Cups Sugar

3 Large Eggs

1/4 Cup Unsalted Butter, melted

1 Tsp Natural Coconut Extract

1 Tsp Pure Cookie Vanilla Extract

1/4 Tsp Salt

7 Ounces Unsweetened Shredded Dried Coconut

For the Chocolate Sauce:

3/4 Cup Chocolate Chips

3/4 Cup Heavy Whipped Cream


For the Cookie Layer:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spray a 9X13X2 inch baking pan with nonstick spray.
  3. In a food processor, pulse together flour, sugar, and salt.
  4. Add the butter cubes, and pulse until the mixture has a sand-like consistency.
  5. Add the vanilla, egg yolk, and heavy cream. Pulse together until the mixture comes together.
  6. Press dough into the bottom of the pan.
  7. Bake for 20-25 minutes or until the cookie is golden brown.

For the Chocolate:

  1. In a heavy saucepan, heat cream to a simmer. Remove from heat.
  2. Add the chocolate chips and cover. Let sit for 5 minutes.
  3. Whisk until the cream and chocolate are combined and glossy.
  4. Spread 3/4 of the chocolate mixture to the top of the cooked cookie crust.

For the Coconut Layer:

  1. Beat together the eggs, sugar, and melted butter until the mixture is light and fluffy.
  2. Add the coconut and vanilla extracts.
  3. Mix in the shredded coconut.
  4. Spread on top of the cookie and chocolate. bake for 20 minutes or until golden brown.
  5. Let the cookie cool.
  6. Drizzle the remaining chocolate sauce on top of the cookie.

Recipe adapted from Bon Appetit.