Chocolate Macaroon Bars
Indulge in the irresistible charm of Chocolate Macaroon Bars, the perfect combination of buttery crust, sweet coconut filling, and luxurious chocolate ganache. This decadent dessert starts with a melt-in-your-mouth shortbread base, baked to golden perfection. A luscious layer of sweetened shredded coconut mixed with condensed milk adds a chewy, tropical twist, while a rich and velvety chocolate topping made with semisweet chocolate chips and heavy cream elevates this treat to gourmet status. Ready in under an hour, these bars are easy to make and perfect for sharing at parties, potlucks, or as an indulgent snack. With their indulgent tri-layer appeal and satisfying balance of textures, Chocolate Macaroon Bars are sure to be the star of any dessert table!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3 cups sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 2 cups semisweet chocolate chips
- 1 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add the vanilla extract and mix until incorporated.
Gradually add the all-purpose flour to the butter mixture and mix until it forms a crumbly dough.
Press the dough evenly into the bottom of the prepared baking pan. Use your hands or the back of a measuring cup to smooth it out.
Bake the crust in the preheated oven for 10-12 minutes, or until it is just lightly golden around the edges. Remove from the oven and set aside to cool slightly.
In a medium bowl, combine the sweetened shredded coconut and sweetened condensed milk. Stir until the coconut is fully coated and the mixture is well combined.
Spread the coconut mixture evenly over the partially baked crust, pressing it down gently with a spatula.
Return the pan to the oven and bake for an additional 15-18 minutes, or until the coconut layer is set and lightly golden on top.
While the bars are baking, prepare the chocolate topping. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour it over the semisweet chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then whisk until smooth and glossy.
Once the bars are out of the oven and slightly cooled, pour the chocolate ganache evenly over the top. Spread it with an offset spatula for an even layer.
Allow the bars to cool completely at room temperature, then refrigerate for at least 1 hour to set.
Use the parchment paper overhang to lift the bars out of the pan. Slice into 16 squares or rectangles and serve.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 38 mg | 2% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 40.3 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 203 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
