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Dark Chocolate Coconut Macaroon Bars - Chewy, Toasty, and Easy

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 cup (2 sticks) unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 2 cups all-purpose flour
  • For the coconut macaroon layer: 3 cups unsweetened shredded coconut
  • 1 cup sweetened condensed milk
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • For the chocolate topping: 8 ounces dark chocolate (60–72%), chopped
  • 2 tablespoons coconut oil or butter
  • Flaky sea salt, for finishing (optional)

Method
 

  1. Heat the oven to 350°F (175°C). Line a 9x13-inch pan with parchment, leaving overhang on the long sides for easy lifting.
  2. Make the crust: In a bowl, whisk melted butter, sugar, vanilla, and salt. Stir in flour until a soft dough forms. Press evenly into the pan. Dock with a fork.
  3. Bake the crust for 15–17 minutes, until set and lightly golden at the edges. Set aside while you make the filling.
  4. Mix the macaroon layer: In a large bowl, combine coconut, sweetened condensed milk, vanilla, and salt. In a separate bowl, whisk egg whites until frothy and slightly opaque, about 30–60 seconds. Fold egg whites into the coconut mixture.
  5. Spread the coconut mixture over the warm crust. Press firmly to create an even layer, especially at the corners.
  6. Bake for 20–24 minutes, until the top is lightly golden and the edges are toasty. Let cool in the pan for 20–30 minutes.
  7. Make the chocolate topping: In a heatproof bowl, melt chopped dark chocolate with coconut oil in 20–30 second bursts in the microwave, stirring between each, or use a double boiler. Stir until smooth and glossy.
  8. Pour the chocolate over the cooled coconut layer. Tilt the pan to spread evenly. Tap the pan gently to release air bubbles. Sprinkle with flaky salt if using.
  9. Chill the pan for 45–60 minutes, or until the chocolate is set but not rock hard. Use the parchment to lift out. Cut into bars with a warm, sharp knife.