Crunchy Almond Chocolate Macaroon Bars
Chewy, chocolatey, and nutty, these Chocolate Macaroon Bars combine sweet shredded coconut, toasted almonds, and a chocolate drizzle. Quick to prepare and naturally satisfying, they’re perfect for dessert, snack time, or make-ahead treats.
Equipment
- 13 x 9-inch baking pan, greased
- Small mixing bowl
- Large Mixing Bowl
- Wire cooling rack
- Microwave-safe bowl or double boiler
- Spoon or spatula
Ingredients
- 2 cups chocolate wafer crumbs
- 6 tablespoons confectioners’ sugar
- 1/2 cup unsalted butter melted
- 1 can 14 ounces sweetened condensed milk
- 3 3/4 cups sweetened shredded coconut
- 1 cup sliced almonds toasted
- 1 1/2 cups semisweet chocolate chips
- 1/3 cup heavy whipping cream
Instructions
- Prepare the Pan and Oven: Begin by preheating your oven to 350°F (175°C). While the oven warms, grease a 13 x 9-inch baking pan thoroughly with butter or non-stick spray to ensure the bars won’t stick. For an extra layer of ease, you can also line the pan with parchment paper, allowing the bars to lift out easily after baking.
- Make the Crust Mixture: In a small mixing bowl, combine chocolate wafer crumbs and confectioners’ sugar. Mix thoroughly until the sugar is evenly distributed among the crumbs. Gradually pour in the melted butter, stirring continuously until the mixture is evenly moistened. The crumbs should hold together slightly when pressed—this ensures a firm base for your bars.
- Press the Crust Into the Pan: Transfer the crumb and butter mixture into the prepared baking pan. Use the back of a spoon or a flat-bottomed measuring cup to press it down firmly and evenly across the bottom of the pan. Make sure the crust reaches all corners and is level for even baking.
- Prepare the Coconut-Almond Filling: In a large mixing bowl, combine the sweetened condensed milk, shredded coconut, and toasted sliced almonds. Stir thoroughly to ensure every strand of coconut and every almond slice is coated with the sweetened condensed milk. This mixture will provide the chewy, nutty, and sweet middle layer of your bars.
- Layer the Filling Over the Crust: Using a spoon or spatula, carefully drop spoonfuls of the coconut-almond mixture over the pressed crust. Once all the mixture is in the pan, gently spread it evenly with a spatula to cover the entire crust. Ensure the layer is uniform for even baking and consistent texture in every bar.
- Bake the Bars: Place the pan in the preheated oven and bake at 350°F (175°C) for 20–25 minutes. Keep an eye on the edges, which should turn a light golden brown, signaling that the filling is fully set. The top should be lightly firm to the touch, while the interior remains soft and chewy. Avoid overbaking to maintain the perfect texture.
- Cool Completely: Remove the pan from the oven and transfer it to a wire cooling rack. Allow the bars to cool completely in the pan. Cooling is essential for the bars to set properly and hold their shape when cut. Patience here ensures they won’t crumble when sliced.
- Prepare the Chocolate Drizzle: In a microwave-safe bowl, combine the semisweet chocolate chips and heavy whipping cream. Microwave in 20–30 second intervals, stirring each time, until the chocolate is fully melted and smooth. Alternatively, you can melt the chocolate using a double boiler over gently simmering water, stirring until glossy and lump-free.
- Drizzle the Chocolate: Once the chocolate is melted and silky, drizzle it over the cooled coconut-almond layer using a spoon or a small piping bag. Create thin, even lines across the surface for an attractive finish. The chocolate adds richness, visual appeal, and a delicious final touch to the bars.
- Refrigerate to Set: Place the pan in the refrigerator for at least 1–2 hours to allow the chocolate topping and bars to firm completely. This step ensures clean slices and a perfect chewy texture. Bars can be stored in the fridge for longer shelf life.
- Slice and Serve: Using a sharp knife, cut the bars into even squares or rectangles, depending on your preference. Clean the knife between cuts for neat edges. Serve as a dessert, snack, or shareable treat. These bars are perfect for lunchboxes, tea time, or a homemade gift.
Notes
- For best results, use freshly toasted almonds to enhance flavor and provide a satisfying crunch.
- Ensure the chocolate wafer crumbs are finely crushed so the crust binds properly with the butter.
- Don’t skip cooling the bars completely before drizzling chocolate; it prevents melting and ensures clean slices.
- Use a sharp knife warmed in hot water to cut bars neatly without cracking the topping.
- Bars can be made ahead and stored in the fridge for up to one week, or frozen for longer storage.
