Almond Coconut Macaroon Bars Recipe

5 from 3 votes

Attention, Almond Joy Lovers! Get your fix with these easy Almond Coconut Macaroon Bars! This simple recipe has all the coconutty nuttiness you crave!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: almond coconut, macaroon bars, pumpkin dessert

Servings: Bars

Calories: 264kcal

Author: Mindee

Cost: 15

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

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.

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