Best Macaroon Madness Bars Recipes

MACAROON BARS

Steps:

• Sprinkle 1-1/2 cups coconut into a well-greased 13x9-in. baking pan. Combine milk and extract; drizzle half over the coconut. Unroll crescent dough into one long rectangle; seal seams and perforations. Place in pan. Drizzle with remaining milk mixture; sprinkle with remaining coconut. , Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack before cutting. Store in the refrigerator.

CHOCOLATE MACAROON BARS

Steps:

• In a small bowl, combine the wafer crumbs, confectioners' sugar and butter; press into a greased 13-in. x 9-in. baking pan. In a large bowl, combine the milk, coconut and almonds. Drop by spoonfuls over crust; spread evenly., Bake at 350° for 20-25 minutes or until edges begin to brown. Cool completely on a wire rack. In a microwave-safe bowl, melt chips and cream; stir until smooth. Drizzle over top. Refrigerate until firm. Cut into bars.

COCONUT MACAROON BARS

Steps:

• Heat oven to 350 degrees F. Lightly grease 9-inch square pan.
• Stir together coconut, sugar, flour, and salt in large bowl. Add egg whites, whole egg, and almond extract; stir until well blended. Stir in chocolate pieces. Spread mixture into prepared pan, covering all chocolate pieces with coconut mixture. Bake 20 to 25 minutes or until lightly browned. Cover with foil; allow to stand at room temperature about 8 hours or overnight. Cut into bars.
• VARIATION: Omit chocolate pieces in batter. Immediately after removing pan from oven, place desired number of chocolate pieces on top, pressing down lightly. Cool completely. Cut into bars.

MACAROON BARS (LEES VERSION)

Steps:

• Boil potato until soft; drain and mash well. I know it seem a very small amount but it is all you need (promise). Cool this slightly.
• Gradually start to add and mix the icing sugar until it becomes very stiff and hard to mix any more. (You may need less or more than in ingredient list; it depends on the potato).
• It is ready when you can roll a ball of it in your hands and it is only slightly sticky.
• Have a grease proof or silicone sheet on your work surface (or dust with icing sugar).
• Cover your hand with icing sugar to prevent sticking.
• Take enough of the mixture to make a thin sausage about 2 or 3" in length.
• Place onto the paper. These may not always look staight; it does not matter.
• Continue until all the mixture has gone.
• Your first ones should now be set (be able to pick up, quite stiff).
• Next step is to have a bowl of the melted chocolate and a bowl of coconut ready (side by side is easiest for the dipping).
• Now take each piece and dip into chocolate and then roll in the coconut and place back onto the sheet to dry.
• Enjoy.
• Noone ever believes that this sweet is made with potato and tastes like heaven.
• I have used chopped nuts to cover, as a change from coconut, and this worked well.

FUDGY MACAROON BARS

Steps:

• In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. Stir in the sugar, flour, salt, vanilla and eggs. Spread half of the batter into a greased 13x9-in. baking pan. , In a large bowl, combine the filling ingredients. Spoon over chocolate layer. Carefully spread remaining chocolate mixture over filling. , Bake at 350° for 35-40 minutes or until the sides pull away from the pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread evenly over filling. Sprinkle with walnuts. Cool completely before cutting.

RASPBERRY LINZER BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. In another bowl, mix flour, ground almonds and cinnamon; gradually beat into creamed mixture., Press 2 cups dough onto bottom of a greased 13x9-in. baking pan. Spread with preserves to within 1/2 in. of edges. Crumble remaining dough over preserves., Bake until lightly browned, 35-40 minutes. Cool completely in pan on a wire rack. If desired, sprinkle with confectioners' sugar. Cut into bars.