Coconut Chocolate Meringue Bars
By Yankee Magazine|Nov 08 2007|
“Before freezing soft bars like these, I wrap them individually in plastic wrap. It takes time, but the bars stay soft and fresh. Leave them wrapped until ready to serve.”
Yield:
Makes about 2 dozen.Ingredients
3/4 cup butter
1/2 cup brown sugar
1/2 cup granulated sugar
3 eggs, separated
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 package (6 ounces) chocolate chips
1 cup flaked coconut
3/4 cup coarsely chopped nuts
1 cup brown sugar
Instructions
Blend butter, 1/2 cup brown sugar, granulated sugar, egg yolks, and vanilla. Beat until well blended and smooth. Stir in flour, baking powder, soda, and salt. Spread dough in a greased 13×9-inch pan, spreading it to make an even layer. Sprinkle the top of the dough with chocolate chips, coconut, and nuts. Beat egg whites until foamy. Beat in 1 cup brown sugar, a tablespoon at a time, and continue beating until stiff and glossy, about 3 minutes. Spread meringue on top of dough, distributing it gently but evenly. Bake at 350 degrees F for 35 to 40 minutes. Cool and cut into bars.
