Hi France :-) I found this basic recipe for you, thinking that you could add the Wildberries before the coconut layer that goes on the top. The recipe got some good reviews by people who have tried this recipe. I have not. I hope that this helps you create your own version of Wildberry Macaroon Bars that will be similar to those you love.

COCONUT MACAROON BARS
These sweet treats can be made two days in advance. Just store them in an airtight container in the refrigerator.

Nonstick vegetable oil spray
1 1/4 cups plus 2 tablespoons all purpose flour
1 1/3 cups sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced
1 large egg yolk plus 3 large eggs
1 tablespoon whipping cream (Most people who reviewed this recipe said to add an extra 1 tablespoon of whipping cream so the mixture won't be quite so crumbly.)

1/4 cup (1/2 stick) unsalted butter, melted, cooled
2 teaspoons vanilla extract
1 (7-ounce) package sweetened flaked coconut (Some thought that unsweetened coconut would be good because the recipe is evidently quite sweet but if your Wildberry mixture is not terribly sweet you will want to go ahead and use the sweetened variety.)

Preheat oven to 350F. Spray 13x9x2-inch metal baking pan with nonstick spray.

Blend 1 1/4 cups flour, 1/3 cup sugar and 1/2 teaspoon salt in processor. Add diced butter and process, using on/off turns, until mixture resembles coarse meal. Add 1 egg yolk and cream; blend until dough comes together in clumps. Press dough evenly over bottom of prepared pan.

Bake crust until pale golden, about 15 minutes. Transfer to rack. Maintain oven temperature.

(I think this is where you would want to add the Wildberries...before putting the coconut topping on??!?)

Beat 2 tablespoons flour, 1 cup sugar, 1/4 teaspoon salt, 3 eggs, melted butter and vanilla in medium bowl to blend. Beat in coconut. Pour filling over crust. (Some people added a sprinkling of sliced almonds halfway through the baking time - so they wouldn't burn.)

Bake dessert until golden brown on top and set in center, about 25 minutes. Cool in pan. Cut around pan sides to loosen edges. Cut into 24 bars.

Makes 24 bars
Bon Appétit
March 2001