Attention Almond Joy Lovers! Get your fix with these easy Almond Coconut Macaroon Bars! This simple recipe has all the coconutty nuttiness you crave!
I love Almond Joy candy bars. The only thing I would change about them is I think they should have more almonds in them. Anyway, you know that when I have a favorite food, I have to make a copycat recipe.
My almond coconut macaroon bars are quick, easy, and do not disappoint. They are a little messy, but it's totally worth it. I would rather have a slightly messy and a little bit sticky treat than a dried-out picture-perfect one. So, give these a try! If you crave nutty coconut awesomeness like I do, you'll love'em!
Almond coconut macaroon bars only require a handful of ingredients. Whole almonds, flaked coconut, sweetened condensed milk, almond extract, salt and egg whites. Roughly chop the almonds. You still want them to be good-sized pieces. Also, if all you have is lightly salted almonds, they will work fine; just omit the salt called for in the recipe. Mix the coconut, sweetened condensed milk, salt, and almond extract together. Beat the egg whites until stiff peaks form.
Fold the almonds and coconut mixture into the egg whites in two additions.
This part is important! You need to have your 9x13 baking dish lined with parchment paper. Parchment paper for this recipe is a must!!! If you want to be able to get your almond coconut macaroon bars out of the baking dish, you must use parchment paper. It can be a little tricky to press the almond coconut macaroon mixture into the baking dish without the parchment sliding around, so if you notice in the picture above, I have used office clips to hold the parchment paper in place while I press the mixture into the pan. After you've pressed it in, you can remove the clips. Bake at 350 degrees for 20-25 minutes. The tops and edges will be starting to brown a little.
Remove the almond coconut macaroon bars from the oven and sprinkle the chocolate chips evenly across the top. Place them back in the oven for 2 minutes. Remove from the oven and spread the now melted chocolate chips across the top. Cool completely on a wire rack and refrigerate for 4 hours to set the chocolate before lifting it out of the baking dish, cutting up, and serving.
Have you tried this recipe? If so, leave me a rating and a comment below!
Other recipes I know you'll love! Oatmeal Fudge Bars No Bake Cookie Butter Bars Caramel Fudge Nut Brownies No Bake Peanut Butter Bars
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Almond Coconut Macaroon Bars Recipe
Ingredients
- 1 Cup Almonds Whole
- 14 oz Flaked Coconut Sweetened
- ¾ Cup Condensed Milk Sweetened
- ¼ teaspoon Salt
- 1 teaspoon Almond Extract
- 3 Egg Whites this ends up being a scant ½ cup
- 2 Cups Chocolate Chips
- Parchment Paper see note
Instructions
- Preheat your oven to 350 degrees. Line a 9x13 baking dish with parchment paper.
- Roughly chop the almonds.
- In one mixing bowl, stir together the flaked coconut, sweetened condensed milk, salt, and almond extract. Mix very well.
- In another mixing bowl, beat the egg whites until stiff peaks form.
- Fold the almonds and coconut mixture into the egg whites.
- Press the almond-coconut macaroon mixture into the baking dish lined with parchment paper. (See note)
- Bake at 350 degrees for 20-25 minutes. The edges and top should just be starting to brown.
- Remove from the oven and sprinkle the chocolate chips evenly across the top. Return to the oven for 2 minutes.
- Remove from the oven and spread the now melted chocolate chips over the macaroon bars. Cool on a wire rack, then refrigerate for about 4 hours to set the chocolate before cutting and serving.
Notes
Nutrition
Marisa Zetterquist
Wow these are good!
mindeescookingobsession
Thank you!!!
GT
Better than almond joys!!!