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Bars: Mini Kisses Coconut Macaroon Bars




Source of Recipe


Hershey's Kitchens


List of Ingredients




3 3/4 cups (10-oz pkg) MOUNDS Sweetened Coconut Flakes
3/4 cup Sugar
1/4 cup All-purpose flour
1/4 tsp Salt
3 Egg whites
1 Egg, slightly beaten
1 tsp Almond extract
1 cup HERSHEY'S MINI KISSES Milk Chocolate Baking Pieces


Recipe



Heat oven to 350°F. Lightly grease 9-inch square baking pan.
Stir together coconut, sugar, flour and salt in large bowl. Add egg whites, egg and almond extract; stir until well blended. Stir in MINI KISSES. Spread mixture into prepared pan, covering all KISSES with coconut mixture.
Bake 35 minutes or until lightly browned. Remove from oven to wire rack. Cool completely in pan on wire rack. Cover with foil; allow to stand at room temperature about 8 hours or overnight. Cut into bars. About 24 bars.
VARIATION: Omit MINI KISSES in batter. Immediately after removing pan from oven, place desired number of KISSES on top, pressing down lightly. Cool completely. Cut into bars.

YIELD: 2 Dozen Bars