Chocolate Cherry Macaroon Bars
Capture the coconutty essence of macaroon cookies in an easy-to-slice bar. They're just as tasty without the chocolate drizzle on top.
Servings: 40
Ingredients:
| Nutritional Info | |
| Per bar: about | - |
| cal | 166 |
| pro | 2 g |
| total fat | 8 g |
| sat. fat | 6 g |
| carb | 23 g |
| fibre | 1 g |
| chol | 15 mg |
| sodium | 73 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 4% |
| vit A | 5% |
| vit C | 2% |
| folate | 4% |
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3/4 cup (175 mL) butter, softened
1/2 cup (125 mL) granulated sugar
1-1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) cocoa powder
Filling:
3 cups (750 mL) sweetened desiccated coconut
2 cups (500 mL) sweetened condensed milk
1 cup (250 mL) chopped candied cherries
2 oz (60 g) bittersweet chocolate, chopped
Preparation:
Grease 13- x 9-inch (3.5 L) metal cake pan; line with parchment paper. Set aside.
In bowl, beat butter with sugar until fluffy. Using wooden spoon, stir in flour, 1/2 cup (125 mL) at a time. Sift cocoa over top; stir until combined. Press evenly into prepared pan. Bake in centre of 350°F (180°C) oven until firm, about 15 minutes. Let cool completely in pan on rack.
Filling: In bowl, stir together coconut, condensed milk and cherries. Spread over base. Bake in 350°F (180°C) oven until golden, 35 minutes. Let cool in pan on rack.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Drizzle evenly over filling. Refrigerate until set. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 4 days or freeze for up to 1 month.)
Source
Canadian Living Holiday Best: 2001
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