Email to Becky      

Recipe Categories: Becky's HOME PAGEABM AllRecipes APPETIZERS AppleRecipes BEVERAGES BREAD BREAKFAST BreakfastBreadsandMuffins BreakfastBrunch BrowniesandBars ButtersandSpreads Cakes CAKESandPIES CampingRecipes CANDY CASSEROLES CheeseBalls Cheesecake Chicken CHOCOLATEFOODTOLIVEFOR COOKIES Crescent-Roll-Recipes CROCKPOT DehydratorRecipes DESSERTS Dips EGGS FasttoFixMainDish FISHandSEAFOOD FoodAllergyRecipes Frostings-Icings-Glazes-Etc FRUIT Ice-Cream-and-Frozen-Treats Kuchens LowSalt Main-Dish MEATS Microwave Muffins NotFixingAgain PASTA PiesandPieCrusts Popovers Potatoes POULTRY QuickBreads RecipesfromMysteries RICE SACOButtermilkPowderRecipes SALADandDRESSING Salads SANDWICHES SAUCES Scones SideDishes SNACKS SOUPSandSTEWS SubstitutionsandCopycats Tex-Mex Time-to-Grill Tips-Tricks-and-Helpful-Ideas ToTryFile VEGETABLES WokRecipes

Macaroon Cookie Bars




Source of Recipe


Schmitty at Mimi's


List of Ingredients





1 (18.25 ounce) package devil's food cake mix
1/2 cup butter, softened
1 egg
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 egg
1 1/4 cups flaked coconut
1 cup chopped pecans


Recipe




Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In large bowl, mix together the cake mix, butter and 1 egg. Mixture will be crumbly. Press into the prepared pan.
In another bowl, mix together the sweetened condensed milk, vanilla and 1 egg until smooth. Stir in 1 cup of the coconut and pecans. Spread the mixture evenly over the prepared crust. Sprinkle remaining 1/4 cup coconut over top.
Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Cool on a wire rack before cutting into bars