Toasted Macaroon Bars

A rich, delicious bar cookie with a shortbread crust.

Yield: about 2 dozen squares

Ingredients

Crust

• 3/4 cup butter, softened
• 1/2 cup C&H Pure Cane granulated sugar
• 1 3/4 cups all-purpose flour

Filling and Topping

• 1 cup C&H Pure Cane granulated sugar
• 2 large eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 1 cup flaked coconut
• 2 cups toasted sliced almonds
• 1 cup toasted coconut for topping

Instructions

1. To prepare crust, reheat oven to 350 degrees F and arrange rack to the center position.
2. Beat butter, sugar and flour together until crumbly and press evenly on the bottom of a lightly greased 13 x 9 x 2 inch pan.
3. Bake for 15-20 minutes or until edges are lightly browned.
4. Remove from oven.
5. To prepare topping, beat sugar, eggs, flour, baking powder, salt, vanilla and almond extracts together until smooth.
6. Fold in flaked coconut and toasted almonds. Spread topping mixture evenly over top of hot crust.
7. Return to oven and continue baking for 10 to 15 minutes more or until golden.
8. Remove from oven and top immediately with toasted coconut.
9. Cool thoroughly, then cut into squares.

Notes

Quick Tip: To toast almonds and coconut, arrange in an even layer on a cookie sheet and "toast" under your oven's broiler until golden, stirring frequently for even browning.

Attribution

Recipe and photo used with permission from: C&H Sugar, Inc.