MACAROON MADNESS BARS
Easy to make with a shortbread crust and a butterscotch coconut filling these please kids and adults alike.
Provided by Steve P.
Categories Bar Cookie
Time 1h
Yield 64 Bars, 32 serving(s)
Number Of Ingredients 11
Steps:
- Prepare Crust: Preheat oven to 375°F.
- Grease 8x8-inch or 9x9-inch metal baking pan.
- Line pan with foil; grease foil.
- With fingertips, mix flour, brown sugar, and margarine or butter in prepared pan until soft dough forms.
- Press dough firmly onto bottom of pan.
- Bake Crust 15 to 20 minutes, until lightly browned.
- Meanwhile, prepare Pecan-Butterscotch Filling: In large bowl, with wire whisk or fork, beat eggs with brown sugar, flour, vanilla, and salt just until blended.
- Stir in pecans, coconut, and butterscotch chips.
- Pour filling over warm Crust.
- Bake 20 to 25 minutes, until lightly browned around the edges and filling is set.
- Cool completely in pan on wire rack.
- Cover and refrigerate at least 5 hours or overnight for easier cutting.
- When cold, transfer with foil to cutting board.
- Cut into 8 strips, then cut each strip crosswise into 8 squares.
Nutrition Facts : Calories 126.7, Fat 6.8, SaturatedFat 2.6, Cholesterol 11.6, Sodium 56.9, Carbohydrate 15.8, Fiber 0.6, Sugar 11.9, Protein 1.4
MACAROON BARS (LEES VERSION)
Lees is a traditional Scottish company that makes great sweets (candy) that even adults still can not resist. This is an accurate copy for macaroon bars. They are very sweet and delicious. Easy recipe to make and your friends will never believe the mystery ingredient.
Provided by bevs kitchen
Categories Scottish
Time 25m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Boil potato until soft; drain and mash well. I know it seem a very small amount but it is all you need (promise). Cool this slightly.
- Gradually start to add and mix the icing sugar until it becomes very stiff and hard to mix any more. (You may need less or more than in ingredient list; it depends on the potato).
- It is ready when you can roll a ball of it in your hands and it is only slightly sticky.
- Have a grease proof or silicone sheet on your work surface (or dust with icing sugar).
- Cover your hand with icing sugar to prevent sticking.
- Take enough of the mixture to make a thin sausage about 2 or 3" in length.
- Place onto the paper. These may not always look staight; it does not matter.
- Continue until all the mixture has gone.
- Your first ones should now be set (be able to pick up, quite stiff).
- Next step is to have a bowl of the melted chocolate and a bowl of coconut ready (side by side is easiest for the dipping).
- Now take each piece and dip into chocolate and then roll in the coconut and place back onto the sheet to dry.
- Enjoy.
- Noone ever believes that this sweet is made with potato and tastes like heaven.
- I have used chopped nuts to cover, as a change from coconut, and this worked well.
MACAROON BARS
Guests will never recognize the refrigerated crescent roll dough that goes into these almond-flavored bars. You can assemble these chewy coconut treats in no time. -Carolyn Kyzer, Alexander, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 4
Steps:
- Sprinkle 1-1/2 cups coconut into a well-greased 13x9-in. baking pan. Combine milk and extract; drizzle half over the coconut. Unroll crescent dough into one long rectangle; seal seams and perforations. Place in pan. Drizzle with remaining milk mixture; sprinkle with remaining coconut. , Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack before cutting. Store in the refrigerator.
Nutrition Facts : Calories 103 calories, Fat 5g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 85mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
PINEAPPLE MACAROON BARS
I was looking for pina colada bars without rum, and couldn't find exactly what I wanted: a bar cookie that had 3 layers: cookie, pineapple, and coconut. So I found two recipes and combined them to make what I wanted. (They are Cherry Pineapple Bars and Cherry Macaroon Bars.) I omitted the cherries (marashino - yuck!), and already reduced the sugar to half, since most recipes have too much sugar. It was just right. You may want to adjust to your taste.
Provided by Triplit Mom
Categories Bar Cookie
Time 1h10m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Stir together flour, brown sugar and salt; then cut in the butter - either with two knives or a pastry cutter. (Don't let the butter get too warm.).
- Once the flour/butter mixture gets crumbly, pour it into a 9" x 13" pan and press it inches.
- Bake for 15 minutes, then remove pan from oven and let it cool some.
- In the mean time, combine 1/2 cup sugar and cornstarch in a pot.
- Add pineapple and egg yolks and stir.
- Cook and stir over medium heat until the mixture gets thick and boils slightly.
- Remove from heat and spread on top of the baked crust.
- If you're a multi-tasker, you may be able to work on the coconut mixture in between stirs of the pineapple sauce. Otherwise, do it after.
- In a medium bowl, combine coconut, remaining 1/2 cup sugar, flour and salt.
- Add the egg whites, egg and vanilla extract. (You could substitute almond extract).
- Drop dallops of the coconut mixture and spread evenly over the pineapple mixture.
- Return pan to the oven and bake an additional 30 to 35 minutes, or until lightly browned on top of coconut.
- Cool in pan, then cut into bars. (I couldn't wait, and ended up burning my mouth on the pineapple mixture.).
- Store in a covered container.
MACAROON BARS
Make and share this Macaroon Bars recipe from Food.com.
Provided by Millereg
Categories Bar Cookie
Time 50m
Yield 8 bars, 8 serving(s)
Number Of Ingredients 4
Steps:
- Finely shred or grate the coconut, and then toast it until brown it in the oven.
- With an electric mixer, beat the potato and then add the confectioners sugar; mix thoroughly.
- Add ¾ of the toasted coconut and mix thoroughly again.
- Shape into rectangles and coat with melted chocolate.
- While the chocolate is still in liquid form, sprinkle the remaining toasted coconut on top.
- Allow to cool thoroughly, cut into bars, and store in a tightly covered container at room temperature.
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