Chocolate Macaroon Bars

December 26, 2011

I hope that everyone had a wonderful holiday weekend! It certainly doesn't feel like a Monday, and I'm perfectly okay with that. I'm also at peace with a few more days of indulgence. This is one of the few times when it actually feels "normal" to bake a ridiculous amount of...everything.

Statistically, with all the baking I've done the last few weeks, it was only a matter of time before coconut made a deliciously dramatic entrance. Basically, these are coconut macaroons sitting on top of a brownie and drenched in ganache. If you love Mounds candy bars, I think you'll be crushing on these thick, chewy, squares of joy. So please, dig in and enjoy the last few days of "this doesn't count because it's the holidays," mentality.

Chocolate Macaroon Bars (adapted from allrecipes) Print

1 cup (that's 2 sticks) unsalted butter, softened to room temperature
2 cups white sugar
4 eggs
1 tsp. pure vanilla extract
2 cups all-purpose flour
1/2 tsp. salt
3/4 tsp. cream of tartar
1/2 cup unsweetened cocoa powder (I used Hershey's Special Dark)
4 cups unsweetened flaked coconut
1 (14 ounce) can sweetened condensed milk
1 tsp. pure almond extract

1/2 cup bittersweet or dark chocolate chips
1/2 cup heavy cream
1 Tbsp butter

Preheat the oven to 350 F. Line a 9x13-inch pan with foil, leaving a slight overhang around the edges. Butter and flour the entire fan, gently tap out any excess flour.
In a large bowl, whisk together the flour, salt, cream of tartar, and cocoa powder. Set aside.
In a separate large mixing bowl, beat together the butter and sugar on medium speed until light and creamy (about 3-5 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat to combine.
Add the flour mixture and beat on low speed until just combined. (Try not to over-mix.)
Spread the batter into the prepared pan, cover, and set aside as you prepare the coconut layer.
In a large bowl (you can use the bowl that contained the flour mixture), combine the coconut, sweet milk, and almond extract. Using a large rubber spatula, stir until everything is well combined.
Spread the coconut mixture into an even layer over the chocolate batter.
Bake for 40-45 minutes, or until a thin knife inserted deep into the center of the pan comes out clean. (Be sure it reaches into the chocolate layer.)
Remove the pan from the oven and place on a cooling rack. Cool completely before adding the ganache.

Pour the chocolate chips into a heat proof bowl and set aside. In a medium saucepan, heat the cream until it reaches a simmer. Add the butter and stir until melted. Heat to just Below a boil and pour over the chocolate. Cover and let sit for about 5 minutes. Stir until all the chocolate is melted and the mixture is smooth and satiny. Pour over the cooled bars and spread evenly. Chill the bars in the refrigerator until the ganache has set.

Makes 20-25 bars


  1. Mmmhhh, terrific! I hope you had a wonderful Xmas.



  2. I have to take some baking to a friend's place in a couple of days, and I think I've just added this recipe to the list!

  3. Oh my gosh do they look decadent:)


  4. Cette petite barre à tout ce qu'il y a de plus généreux et gourmand
    Je te souhaite une agréable journée

  5. Wow, the texture of that looks absolutely heavenly!

    Hahaha, also I am so glad to read that other people justify eating because of the holidays! I always do that..heheh!

    I am really looking forward to testing this out. And blaming the excess consumption on Christmas time..or New Year..

  6. Can I say "yum?" Yes, indeed! This looks soooooooo, soooooooo delicious!

  7. AAUUGGH! Perfection! I neeeeed this. Excellent pictures as usual.

  8. As promised, I made these bars and loved them. Thanks for sharing the recipe!

  9. I'm happy to hear that, Beth! Thanks for letting me know. :D

  10. those look so delicious. all the three textures in one lovely bar! happy 2012!!!

  11. Love the Chocolate Macaroon Bar recipe! Cant wait to try it! Question: Do you cut the bars after cooling and then pour the ganache over the separate bars or do you pour it directly in the cooled pan before cutting the bars?

  12. Hi buterflie!
    I cut the bars After ganaching. :) Once the ganache has set, dip a sharp knife into hot water and make your slices (wipe off in-between). They may not all look neat, but the heat from the knife will help make the cuts cleaner.

    Hope you love these as much as I did! :D

  13. Oh, these look amazing!!! I'm going to make them soon!


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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