Almond Macaroon Bars Recipe
Ingredients
| Crumb Mixture | ||
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Butter | 3/4 Cup (16 tbs), softened | |
| Sugar | 1 Cup (16 tbs) (Filling) | |
| Eggs | 2 (Filling) | |
| All purpose flour | 2 Tablespoon (Filling) | |
| Baking powder | 1 Teaspoon (Filling) | |
| Nutmeg | 1/2 Teaspoon (Filling) | |
| Salt | 1/2 Teaspoon (Filling) | |
| Vanilla | 2 Teaspoon (Filling) | |
| Flaked coconut | 1 Cup (16 tbs) (Filling) | |
| Toasted slivered almonds | 1 Cup (16 tbs) (Filling) | |
Directions
Heat oven to 350°.
In small mixer bowl combine all crumb mixture ingredients.
Beat at low speed, scraping bowl often, until mixture is crumbly (2 to 3 minutes).
Press crumb mixture on bottom of 13x9-inch baking pan.
Bake for 15 to 20 minutes or until edges are lightly browned.
Meanwhile, in same small mixer bowl combine all filling ingredients except coconut and almonds.
Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes).
By hand, stir in coconut and almonds.
Pour filling over hot crust.
Return to oven; continue baking for 15 to 20 minutes or until lightly browned.
Cool completely; cut into bars.
In small mixer bowl combine all crumb mixture ingredients.
Beat at low speed, scraping bowl often, until mixture is crumbly (2 to 3 minutes).
Press crumb mixture on bottom of 13x9-inch baking pan.
Bake for 15 to 20 minutes or until edges are lightly browned.
Meanwhile, in same small mixer bowl combine all filling ingredients except coconut and almonds.
Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes).
By hand, stir in coconut and almonds.
Pour filling over hot crust.
Return to oven; continue baking for 15 to 20 minutes or until lightly browned.
Cool completely; cut into bars.
Chef
