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Bars: Spring Macaroon Bars




Source of Recipe


The Hershey Company


List of Ingredients




1 cup graham cracker crumbs
1 cup sugar, divided
1/4 cup (1/2 stick) butter or margarine, melted
3-3/4 cups MOUNDS® Sweetened Coconut Flakes
1/4 cup all-purpose flour
1/4 teaspoon salt
3 egg whites
1 egg, slightly beaten
1 teaspoon almond extract
12 red or green maraschino cherries, halved and drained


Recipe



1. Heat oven to 350°F. Lightly grease 8-inch or 9-inch square baking pan.

2. Stir together crumbs, 1/4 cup sugar and melted butter. Press onto bottom of prepared pan. Bake 5 minutes. Remove from oven; leave oven on.

3. Stir together coconut, remaining 3/4 cup sugar, flour and salt. Stir in egg whites, egg and almond extract. Spread mixture carefully over crumb mixture. Press in cherry halves.

4. Bake 30 to 35 minutes or until lightly browned around edges. Cool completely in pan on wire rack. Cover; refrigerate 6 to 8 hours. Cut into bars. Cover; refrigerate leftover bars.

YIELD: 24 Bars