Macaroon Madness Bars
Get ready to indulge in pure decadence with these irresistible Macaroon Madness Bars! Featuring a buttery, crumbly shortbread crust topped with a luscious coconut and sweetened condensed milk layer, these dessert bars are brought to perfection with a generous sprinkle of melty semi-sweet chocolate chips and optional crunchy nuts. Perfect for coconut lovers, this recipe combines rich textures and flavors to create a treat that's both gooey and golden-crisp. With just 15 minutes of prep time, these bars are easy to whip up and make a show-stopping addition to potlucks, parties, or cozy nights in. Treat yourself to a dessert that’s as visually stunning as it is delicious! Keywords: Macaroon Madness Bars, coconut dessert recipe, easy dessert bars, chocolate chip bars, shortbread crust bars.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 0.5 teaspoon salt
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 3 cups shredded sweetened coconut
- 1.5 cups semi-sweet chocolate chips
- 0.5 cup chopped nuts (optional, such as pecans or walnuts)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a mixing bowl, combine the unsalted butter, granulated sugar, all-purpose flour, and salt. Mix until the dough resembles coarse crumbs.
Press the dough evenly into the prepared baking pan to form the shortbread crust. Use your hands or the back of a spoon to compact it smoothly.
Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
In another mixing bowl, stir together the sweetened condensed milk and vanilla extract. Add the shredded coconut and mix until fully combined.
Spread the coconut mixture evenly over the baked crust, smoothing with a spatula.
Sprinkle the semi-sweet chocolate chips and chopped nuts (if using) evenly over the top of the coconut mixture. Gently press them down into the mixture to ensure they adhere.
Return the pan to the oven and bake for an additional 12-15 minutes, or until the edges are golden brown and the center is set.
Allow the bars to cool completely in the pan before lifting them out using the parchment paper overhang.
Cut into 16 squares or bars and store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 36.9 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 152 mg | 3% | |
*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.
