Toasted Macaroon Bars

Toasted Macaroon Bars

A twist on traditional macaroons, this rich, delicious bar cookie is served atop a shortbread crust.


2 dozen squares



  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1/2 cup Domino® Granulated Sugar
  • 1 3/4 cups all-purpose flour

Filling and Topping

  • 1 cup Domino® Granulated Sugar
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup coconut, flaked
  • 2 cups almonds, sliced, toasted
  • 1 cup coconut, toasted, for topping



Preheat oven to 350°F and arrange rack to the center position. Lightly grease a 13x9x2-inch pan.

Beat butter, sugar and flour together until crumbly; press evenly on the bottom of pan.

Bake 15 to 20 minutes or until edges are lightly browned. Remove from oven.

Filling and Topping

Beat sugar, eggs, flour, baking powder, salt, vanilla and almond extract together until smooth. Fold in flaked coconut and toasted almonds. Spread topping mixture evenly over top of hot crust.

Return to oven and continue baking 10 to 15 minutes more or until golden. Remove from oven and top immediately with toasted coconut. Cool thoroughly, then cut into 24 squares.


To toast almonds and coconut, arrange in an even layer on a baking sheet and "toast" under your oven's broiler until golden, stirring frequently for even browning.