Coconut Macaroon Bars

Recipe Ingredients

		Nonstick vegetable oil spray
1 1/4 cups	78g / 2.8oz	All-purpose flour - plus
2 tablespoons	30ml	All-purpose flour
1 1/3 cups	263g / 9.3oz	Sugar
3/4 teaspoon	3.8ml	Salt
10 tablespoons	150ml	Unsalted butter - (1 1/4 sticks) - chilled, diced
1 tablespoon	15ml	Egg yolk - plus (large)
3 tablespoons	45ml	Eggs (large)
1 tablespoon	15ml	Whipping cream
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick) - melted, cooled
2 teaspoons	10ml	Vanilla extract
1		Sweetened flaked coconut - (7 oz)

Recipe Instructions

Preheat oven to 350 degrees. Spray 13- by 9- by 2-inch metal baking pan with nonstick spray.

Blend 1 1/4 cups flour, 1/3 cup sugar and 1/2 teaspoon salt in processor. Add diced butter and process, using on/off turns, until mixture resembles coarse meal. Add 1 egg yolk and cream; blend until dough comes together in clumps.

Press dough evenly over bottom of prepared pan. Bake crust until pale golden, about 15 minutes. Transfer to rack. Maintain oven temperature.

Beat 2 tablespoons flour, 1 cup sugar, 1/4 teaspoon salt, 3 eggs, melted butter and vanilla in medium bowl to blend. Beat in coconut. Pour filling over crust.

Bake dessert until golden brown on top and set in center, about 25 minutes. Cool in pan. Cut around pan sides to loosen edges. Cut into 24 bars.

This recipe yields 24 bars.

Source:
Bon Appetit, March 2001

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