Macaroon Squares
This is a sweet treat that Caz shared during our weekly Cooking Club from back in April. Want to find out more or join our weekly Cooking Club? Visit here
Macaroon Squares
Ingredients
2 bags (7 ounces each) sweetened flake coconut
1c (4 ounces) unblanched almonds ground
1 can (14 ounces) sweetened condensed milk
1/2 tsp vanilla
1/4 tsp almond extract
2 eggs, lightly beaten
1/3c semisweet chocolate chips
GARNISH: extra coconut flakes
Make It
Heat oven to 350°. Line a 13 x9 x 2-inch glass baking dish with aluminum foil. Coat foil generously with nonstick cooking spray.
Combine coconut and almonds in a medium-size bowl.
Stir in condensed milk until dry ingredients are coated. Stir in vanilla, almond extract, and eggs until well combined.
Spread batter evenly in the prepared baking dish.
Bake in a heated 350° oven for about 35 minutes or until the center of the macaroon is firm, and the edges start to brown slightly. Transfer dish to a wire rack; let cool for about 20 minutes.
Invert macaroon onto a cutting board; carefully peel off foil. Let the macaroon cool completely. Cut into 24 equal squares. Turn squares over. Melt chocolate in top of a double boiler over barely simmering, not boiling, water, spoon into a small plastic food-storage bag. Snip off a corner of bag and pipe chocolate over squares. Sprinkle coconut and chopped nuts on top if desired. Let stand until the chocolate is firm.
