Macaroon Cookie Bars
Rich, chewy, and absolutely indulgent, Macaroon Cookie Bars are the ultimate treat for coconut lovers. Featuring a buttery golden crust topped with a decadent layer of sweetened shredded coconut mixed with condensed milk, these bars are irresistibly gooey with a delightful crunch from the toasted top. A sprinkle of optional semi-sweet chocolate chips adds a touch of luxurious flavor, making them perfect for any occasion, from bake sales to after-dinner desserts. With just 15 minutes of prep time and straightforward steps, this recipe is ideal for both beginners and experienced bakers seeking a quick yet crowd-pleasing creation. Serve these coconut bars as-is or pair them with a warm cup of coffee or tea for a decadent snack that’s sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 0.5 teaspoon salt
- 3 cups sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 0.5 cup semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving a slight overhang for easy removal.
In a mixing bowl, cream together the butter (slightly softened) and granulated sugar until smooth and fluffy, using a handheld mixer or stand mixer.
Gradually add the flour and salt to the butter-sugar mixture. Mix until the dough starts to come together and resembles breadcrumbs, but do not overmix.
Press the dough evenly into the bottom of the prepared baking pan to form the base crust.
Bake the crust in the preheated oven for 12-15 minutes, or until it turns light golden brown. Remove the crust from the oven and set it aside to cool slightly.
While the crust is cooling, prepare the macaroon topping. In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir until well combined.
Spread the coconut mixture evenly over the partially baked crust, pressing gently with a spatula to create an even layer.
Sprinkle the semi-sweet chocolate chips over the top if desired, pressing them lightly into the coconut mixture.
Return the pan to the oven and bake for an additional 15-18 minutes, or until the coconut topping is lightly golden and set.
Remove the pan from the oven and allow the bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out of the pan.
Slice into 16 equal bars (or your preferred size) and serve. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
5088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.0 g | 304% | |
| Saturated Fat | 161.2 g | 806% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2290 mg | 100% | |
| Total Carbohydrate | 707.7 g | 257% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 455.0 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1300 mg | 100% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2443 mg | 52% | |
*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.
