Recipe

Mini Kisses Coconut Macaroon Bars Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 1 year ago these looked good... anything with coconut will catch my eye... and I think it will be easy to convert to gluten free... the recipe and photo are courtesy of Hersheys. Prep:20m Cook:35m Servings:24	Peetabear
	macaroon bars with chocolate chips

Does this look good? Yeah! / Nope

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Ingredients

3-3/4 cups MOUNDS Sweetened Coconut Flakes

3/4 cup sugar

1/4 cup all-purpose flour

1/4 teaspoon salt

3 egg whites

1 egg, slightly beaten

1 teaspoon almond extract

1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates

Directions

1. Heat oven to 350°F. Lightly grease 9-inch square baking pan.

2. Stir together coconut, sugar, flour and salt in large bowl. Add egg whites, egg and almond extract; stir until well blended. Stir in chocolates. Spread mixture into prepared pan, covering all chocolate pieces with coconut mixture.

3. Bake 35 minutes or until lightly browned. Remove from oven to wire rack. Cool completely in pan on wire rack. Cover with foil; allow to stand at room temperature about 8 hours or overnight. Cut into bars. About 24 bars.

VARIATION: Omit chocolate pieces in batter. Immediately after removing pan from oven, place desired number of chocolates on top, pressing down lightly. Cool completely. Cut into bars.

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