• Ingredients: 33
  • Serves: 24

Chocolate macaroon bars with large egg whites, sugar, vanilla, all-purpose flour, a 7-ounce bag sweetened flaked coconut, semisweet chocolate chips, hot shortbread base.


  • 4 large egg whites
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1/2 cup all-purpose flour
  • a 7-ounce bag sweetened flaked coconut
  • 1 1/2 cups semisweet chocolate chips
  • hot shortbread base

For cake layers

For ganache frosting

Special equipment

  • two 10- by 2-inch round cake pans

Ice cream base

For final assembly and decoration

  • Assorted unsprayed roses


  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 In a bowl whisk together whites, sugar, and vanilla until combined well and stir in flour and coconut.

    For this step you will need

  2. Step 2 Sprinkle chocolate chips evenly over hot shortbread. Let chips melt and spread evenly over shortbread.

    For this step you will need

  3. Step 3 Drop small spoonfuls of coconut mixture onto chocolate and with a fork spread evenly. Bake in middle of oven until top is golden, about 30 minutes.

    For this step you will need

  4. Step 4 Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.

Nutrition information

Calories 84,772 Carbohydrates 10,896 g (3,632%)
Fat 4,069 g (6,260%) Protein 1,030 g (2,060%)
Saturated Fat 1,033 g (5,163%) Sodium 76,748 mg (3,198%)
Polyunsaturated Fat 545 g Fiber 305 g (1,220%)
Monounsaturated Fat 2,264 g Cholesterol 3,372 mg (1,124%)