These Coconut Macaroon Cookie Bars are a delightful twist on the classic macaroon cookie. Made with sweetened condensed milk, coconut flakes, and almond extract, these bars are soft, chewy, and bursting with coconut flavor. With a golden crust and a gooey interior, these cookie bars are the perfect treat for coconut lovers. Best of all, they are quick and easy to make, with only a handful of ingredients. Whether you're craving a sweet snack or need a dessert for a crowd, these Coconut Macaroon Cookie Bars are sure to please.
Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon almond extract
- 4 cups sweetened shredded coconut
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
Directions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a large mixing bowl, combine the sweetened condensed milk and almond extract. Mix well.
- Add the shredded coconut, flour, and salt to the bowl. Stir until all the ingredients are evenly combined.
- Spread the mixture evenly into the prepared baking pan, pressing it down with a spatula or your hands.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown.
- Remove from the oven and let cool completely in the pan.
- In a microwave-safe bowl, melt the semisweet chocolate chips in 30-second intervals, stirring between each interval until smooth.
- Drizzle the melted chocolate over the cooled bars, creating a decorative pattern.
- Allow the chocolate to set before cutting the bars into squares or rectangles.
- Serve and enjoy!
