Chewy on the within and crisp on the surface, these gluten- and dairy-free bar cookies are the final word macaron. Los Angeles Occasions cooking columnist Ben Mims requires coconut extract, oil, and flour for layered coconut flavors. For extra, take a look at our 50 finest old-school cookie recipes.
Featured in: “Love Coconut? Bake These Higher-Than-Macaroon Bar Cookies.”
Yield: Makes 12
Time: 4 hours
Elements
- 8 oz. white chocolate
- 1 cup plus 1 Tbsp. coconut oil
- 1½ cups sugar
- 1 tsp. coconut extract
- ½ tsp. kosher salt
- ½ tsp. vanilla extract
- 6 giant egg whites, evenly crushed
- 1½ cups coconut flour
Directions
- Place a rack within the heart of the oven and preheat to 350°F. In a microwave-safe measuring cup, microwave the coconut oil till it’s sizzling to the contact, about 2 minutes. Utilizing a brush, grease a 9-by-13-inch baking pan with about 1 tablespoon of the oil, then line the underside with parchment, leaving a slight overhang on two of the perimeters. Â
- In a big bowl, mix the remaining oil and the white chocolate and let stand till melted, about 1 minute, then whisk till clean. Stir within the sugar, coconut extract, salt, vanilla, and egg whites, then add the coconut flour and stir till simply mixed.
- Scrape the batter into the pan, clean the highest, and bake till golden and set, 30–35 minutes. Switch the pan to a wire rack to chill, no less than 3 hours. Elevate the parchment to unmold the macaroonies, then lower into 12 squares.
