COCONUT MACAROON BARS

Coconut Macaroon Bars image

Provided by Ila Walrath

Yield Makes 24 bars

Number Of Ingredients 10

Nonstick vegetable oil spray
1 1/4 cups plus 2 tablespoons all purpose flour
1 1/3 cups sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced
1 large egg yolk plus 3 large eggs
1 tablespoon whipping cream
1/4 cup (1/2 stick) unsalted butter, melted, cooled
2 teaspoons vanilla extract
1 7-ounce package sweetened flaked coconut

Steps:

Preheat oven to 350°F. Spray 13x9x2-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.