Dark Chocolate Coconut Macaroon Bars
Macaroons meet brownies in these ridiculously fudgy bars. The coconut layer gets chewy and golden while dark chocolate creates this intense base that’s not too sweet.
You’ll need to chill these completely or they’ll fall apart when you cut them.
Sweetened Coconut Creates Perfect Texture
Sweetened flaked coconut works better than unsweetened here. The extra sugar helps bind everything together and creates those crispy edges. Don’t use shredded coconut – it’s too fine and won’t give you the chunky texture you want.
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Press That Chocolate Base Hard
Your chocolate crust needs serious pressure to hold together. Use the bottom of a measuring cup to really pack it down. If you skip this step, the bottom layer will crumble when you slice the bars.
Temperature Timing Prevents Soggy Bottoms
Bake the chocolate base alone first, then add the coconut topping. This prevents the bottom from getting soggy and ensures both layers cook properly. The base should look set but still slightly soft when you add the coconut.
Chilling Transforms Everything
Two hours in the fridge isn’t optional – it’s when the magic happens. The chocolate firms up completely and the coconut layer sets into perfect chewy squares. Warm bars will stick to your knife and fall apart.
Getting Clean Cuts Every Time
- Wipe your knife clean between cuts to prevent dragging coconut through the chocolate layer.
- Freeze bars for 30 minutes before cutting if you want extra-clean edges and perfect squares.
Frequently Asked Questions
Which chocolate percentage works best for the base?
70% dark chocolate gives the perfect balance – bitter enough to contrast with sweet coconut but not so intense it overwhelms.
Can I make these without the condensed milk?
No, condensed milk is essential for binding the coconut layer. Regular milk or cream won’t set properly.
How long do these bars stay fresh?
Store covered in the refrigerator for up to 5 days. The texture actually improves after the first day.
Must-Have Items
Dark Chocolate Coconut Macaroon Bars
Ingredients
Topping
Equipment Needed
- 9×13 inch baking pan
- Electric mixer
- Large mixing bowls
- Measuring cups
Instructions
- Prepare pan: Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
- Mix dry ingredients: Whisk together flour, cocoa powder, both sugars, and salt in a large bowl until combined.
- Make chocolate base: Stir in melted butter, eggs, and vanilla until mixture forms a thick batter. Fold in chopped dark chocolate.
- Bake chocolate layer: Press chocolate mixture firmly into prepared pan using the bottom of a measuring cup. Bake for 15 minutes.
- Prepare coconut topping: Meanwhile, beat egg whites until soft peaks form. Fold in coconut, condensed milk, vanilla, and salt until evenly coated.
- Add coconut layer: Spread coconut mixture evenly over partially baked chocolate base. Return to oven for 10-12 minutes until coconut is golden.
- Chill and slice: Cool completely in pan, then refrigerate for 2 hours. Use parchment overhang to lift out and cut into 16 bars.
Nutrition Facts
Per Serving (1 bar)
