MINI KISSES COCONUT MACAROON BARS
Source of Recipe
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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
1 Heat oven to 350°F. Lightly grease 9-inch square baking pan.
2 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.
3 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.
4 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.
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