Indulge your sweet tooth with a delightful twist on a classic treat! These French Vanilla Coconut Macaroon Bars are the perfect blend of rich coconut flavor and creamy vanilla, making them an irresistible addition to any dessert table. With a golden, chewy texture and the option to add chocolate chips for an extra touch of decadence, these bars are sure to become a family favorite. Whether you're hosting a gathering or simply craving something sweet, this recipe is a must-try that will leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 16 bars
Ingredients
- 2 cups shredded coconut
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a large mixing bowl, combine 2 cups of shredded coconut, 1 cup of sweetened condensed milk, and 1 teaspoon of vanilla extract. Stir the mixture until the coconut is evenly coated with the condensed milk and vanilla.
- In another bowl, whisk together 1/2 cup of all-purpose flour, 1/4 cup of sugar, and 1/4 teaspoon of salt until well combined.
- Gradually add the dry ingredients to the coconut mixture, stirring gently until everything is evenly incorporated. Be careful not to overmix; just combine until you no longer see dry flour.
- If you’re using chocolate chips, fold in 1/2 cup of chocolate chips at this point, ensuring they are evenly distributed throughout the mixture.
- Pour the coconut mixture into the prepared baking pan, spreading it evenly across the surface. Press down firmly to compact the mixture, ensuring it holds together during baking.
- Bake in the preheated oven for 25 minutes, or until the edges are golden brown and the center is set. The top should have a nice golden color.
- Once baked, remove the pan from the oven and let it cool in the pan on a wire rack for about 10 minutes.
- After 10 minutes, use the parchment paper overhang to lift the bars out of the pan and transfer them to the wire rack to cool completely.
- Once cooled, cut into 16 equal bars. If desired, drizzle with additional melted chocolate for decoration before serving.
- Store any leftovers in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.
Tips
- Prep Ahead: To save time, you can prepare the coconut mixture a day in advance and store it in the refrigerator until you're ready to bake.
- Parchment Paper: Make sure to leave enough overhang when lining your baking pan with parchment paper. This will make it easy to lift the bars out once they’re baked.
- Mix Gently: When combining the dry ingredients with the coconut mixture, mix just until incorporated. Overmixing can lead to dense bars instead of the desired chewy texture.
- Customize Your Bars: Feel free to experiment with mix-ins! Chopped nuts, dried fruits, or even a dash of almond extract can add unique flavors to your macaroon bars.
- Check for Doneness: Keep an eye on the baking time. The edges should be golden brown, and the center should be set but still slightly soft. If you overbake, the bars can become too dry.
- Drizzle with Chocolate: For an elegant touch, melt some chocolate and drizzle it over the cooled bars before cutting them. This adds a beautiful finish and extra flavor!
- Storage Tips: Store the bars in an airtight container to maintain freshness. They can be kept at room temperature for up to a week or in the refrigerator for longer shelf life.
Nutrition Facts
Calories: 154kcal
Carbohydrates: 22g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
